Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Combine the quartered strawberries, granulated sugar, and lemon juice in a medium saucepan. Stir gently to ensure every berry is coated.
  2. Let the mixture sit for 2-3 minutes. Note: This allows the sugar to draw out the juices without heat.
  3. Place the pan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.
  4. Cook for 8-10 minutes until the berries soften and the liquid begins to bubble.
  5. In a small mixing bowl, whisk the cornstarch and cold water until smooth. Note: This is a cornstarch slurry, which is the gold standard for lump free sauces according to [Serious Eats](https://seriouseats.com).
  6. Slowly pour the cornstarch slurry into the simmering berries while stirring constantly.
  7. Continue to simmer for another 1-2 minutes.
  8. Remove from heat until the sauce transforms from cloudy to a clear, mahogany tinted gloss that coats the back of a spoon.