Strawberry Sauce Made with Frozen Strawberries
This simple strawberry sauce is made with frozen strawberries, coconut sugar, and thickened with arrowroot for a smooth, glossy finish. No cornstarch or refined sugar—perfect for topping pancakes, cheesecake, yogurt, and more.
Equipment
- Sauce pan
Ingredients
For the Sauce
- 4 cups frozen strawberries
- ¼ cup water
- ¼ cup coconut sugar
- 2 Tablespoons lemon juice
For the Arrowroot Slurry
- 1-2 Tablespoons arrowroot powder
- ¼ cup cold water
Instructions
Cook the Strawberries
- Add the frozen strawberries and 1/4 cup water in a small-medium sized saucepan.
- Turn heat to high and bring to a gentle boil.
- Reduce heat to medium and simmer until the strawberries are mostly thawed and starting to break down.
Add Sweetener and Lemon Juice
- Add in the coconut sugar, lemon juice, and stir.
- Continue to simmer over medium heat until the berries are completely soft. About 5 minutes.• For a smoother sauce, mash the berries with a fork or wooden spoon. You can also use an immersion blender.• For a chunkier sauce, leave some berries whole.
Make the Arrowroot Slurry
- In a small bowl or glass, stir together the arrowroot powder and 1/4 cup cold water until smooth with no clumps.
Always make a slurry first—mix the arrowroot with cold water until completely smooth before adding. This prevents clumps in your sauce. For a pourable sauce use 1 Tablespoon of arrowroot powder. For a thicker sauce use 2 Tablespoons of arrowroot powder.
Thicken the Sauce
- Reduce heat to low. Slowly pour in the slurry while stirring constantly.
Finish
- Remove from heat after about 1 minute, once the sauce is thickened and glossy.
Notes
•Sauce will continue to thicken as it cools.
•Do not boil after adding arrowroot, as it can break down the thickening effect.
•Store any leftovers in an airtight container in the refrigerator and use within 4-5 days or place in a freezer container and freeze for up to 3 months.
