Ingredients:

  • 2 pints (about 4 cups) fresh strawberries, hulled and roughly chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon cornflour (cornstarch)
  • 1 teaspoon cold water (for slurry)
  • Pinch of salt

Instructions:

  1. Hull and roughly chop all 4 cups of strawberries.
  2. Combine the chopped strawberries, sugar, lemon juice, and 2 tablespoons of water in a medium, heavy-bottomed saucepan. Place over medium heat.
  3. Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves and the berries begin to release their juices (about 5 minutes). Gently mash some of the berries against the side of the pan using a wooden spoon if you prefer a smoother sauce.
  4. Reduce the heat to medium-low. Continue to simmer gently for 10–12 minutes until the sauce has reduced slightly and looks glossy.
  5. While simmering, create the cornflour slurry: mix the cornflour with 1 teaspoon of cold water in a small bowl until completely smooth.
  6. Whisk the cornflour slurry into the simmering strawberry sauce.
  7. Increase the heat slightly and cook for another 1–2 minutes, stirring constantly, until the sauce visibly thickens enough to coat the back of a spoon.
  8. Remove the saucepan from the heat, stir in the tiny pinch of salt. Allow the sauce to cool for 10 minutes at room temperature before transferring it to an airtight container. The sauce will thicken significantly as it cools.