Ingredients
500 ml fresh strawberries, hulled and halved
125 ml granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch
2 tbsp water
Directions
1. In a medium saucepan, combine the strawberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer, about 5 to 7 minutes.
3. In a small bowl, combine the cornstarch and water until puréed.
4. Add the cornstarch purée to the strawberry mixture, stirring constantly until the sauce thickens, about 2 to 3 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Allow the sauce to cool slightly before serving. It will continue to thicken as it cools.
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