This strawberry compote (strawberry sauce) is a cinch to make and has just three ingredients. Its fresh, glossy and full of strawberry flavour. Perfect over ice cream or your other favourite desserts such as cheesecakes, waffles or even brownies.
What's the difference between compote and coulis?
A compote or compôte is a type of dessert made with fruit pieces or whole fruit that's cooked in a sugar syrup. Its often flavoured with other flavours such as spices or citrus.
A coulis is a sauce made from pureed and strained fruit or vegetables.
So the main difference between a compote and a coulis is that a compote has pieces of fruit or whole fruit where as a coulis has pureed fruit.
How do you make strawberry sauce from scratch?
You can make strawberry sauce from scratch easily with just three ingredients. Use the Jump to recipe at the top of this post or read on for more tips and tricks on how to make this recipe.
Strawberries: use the freshest, ripest strawberries you can find. You can sometimes get 'jamming' strawberries more cheaply which are a little less pretty but would work fine in this recipe. You could also use frozen strawberries but its harder to tell if you're getting beautifully ripe strawberries so you made need to taste and add more sugar to make up for this if needed.
White sugar: is best in this recipe as it will enhance the strawberry flavour without competing with it. You could use castor sugar which will dissolve more easily, or at a pinch raw sugar, just make sure you stir the sauce well to dissolve in the sugar.
Lemon juice: freshly squeesed lemon juice is best for this recipe. I do not reccomend using bottled lemon juice, it won't taste the same. The lemon juice really helps add some brightness to this recipe and balance out the sugar. You could also use lime juice.
How to make strawberry compote (strawberry sauce)
Remove the green tops from the strawberries and cut into bite sized pieces. Cut lemon in half and juice one side. Measure out one table spoon of juice.
Add chopped strawberries to the pot with sugar and lemon juice. Not need to add any water, the strawberries will release enough on their own. Put stove on a high heat and bring to boil, stirring frequently.
Reduce head to low, over with a well fitted lit and cook for five minutes.
Remove lid from the pot and continue to cook sauce for about 20 minutes. stirring frequently to ensure sauce doesn't burn or stick.
Remove from heat and allow to cool. Transfer to air tight container and put in fridge untill needed. The sauce with thicken further as it cools.
This makes a beautiful smooth glossy sauce with strawberry pieces. For a smoother sauce or to make strawberry coulis you can blitz the cooled sauce with an immersion blender. If you don't like seeds you could then strain the sauce.
To serve the sauce
This sauce is fabulious over a scoop of vanilla or your favourite ice cream, over desserts such as cheesecake, tarts or just on its own with a spoon! Delicious!
To store the sauce
This sauce will store well in an airtight container in the fridge for upto one week. You could also try freezing it but the sauce may be a little watery when defrosted, in which case retrun in to a small saucepan and heat for a few minutes untill it thickens up again.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Strawberry ice cream
- Strawberry raspberry Owlet popsicles
- Strawberry, balsamic and black pepper popsicles
Strawberry compote (strawberry sauce)
- Approx 3 cups (1.1 lbs/ 500gms) fresh ripe whole strawberries
- ¼ cup (55gms) castor sugar or white sugar
- 1 tablespoon freshly squeezed lemon juice
- Remove tops from strawberries and cut into bite size pieces.
- Add to pot with sugar and lemon juice
- Stir in sugar and lemon juice well.
- NB You don't need to add any water, the strawberries will release enough of their own.
- Put on a medium heat and stir until it starts to bubble and strawberries have release a lot of there water.
- Cover pot with a well fitted lid and cook for another 20 minutes, stiring frequently to ensure sauce does not stick or become to thick.
- Remove from head and allow to cool. The sauce will thicken further as it cools
- Transfer to heat proof container, cover and chill in fridge.
- To serve pour over ice cream or your favourite dessert, or just eat it with a spoon from the jar! Delicious!
Pin it for later!