Strawberry Sauce (or Topping)
2 1/2 Cups
Light Brown Sugar
Wash, hull & cut the strawberries. Put half in a medium saucepan and add sugar, lemon juice & half water.
PREP THE STRAWBERRIES
Cook until it begins to boil and foam, stirring now and then. Dissolve the cornstarch in remaining water & add to strawberries. Stir constantly & cook for 1 minute.
Remove from heat, transfer to a bowl & add remaining pieces of fresh strawberries. Mix well and let cool.
Store in the refrigerator for up to a week in a container with a tight-fitting lid.
Citrus: I love lemon for this recipe, but lime and orange go very well with strawberries. So choose your favorite. Sweetness: You can add up to ¼ cup more of sugar if you have a sweeter tooth. Syrup: For extra syrup, double the amount of water and add a teaspoon more of cornstarch.