Living in southern California, we are spoiled by our great weather and abundant organic produce. Making a crappy salad is actually hard. On weekends, ladies would descend upon our farmer’s markets in their Lululemons and grab their fill of antioxidants packed greens. I would head to my favorite strawberry vendor from Oxnard and whip up a batch of strawberry sauce. I love making berry sauces because I can add alcohol. Blueberries pairs beautifully with gin and strawberries with grand marnier. Drizzle it over vanilla ice cream, layer it with custard in a trifle or spoon it over scones, the options are endless.
- 2 pints of strawberries
- 1/3 cup sugar
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- Pinch of salt
- Combine all ingredients in a sauce pot and cook over medium heat.
- Use a potato masher to crush strawberries and release juices.
- Cook until mixture is thick and bubbling.
- Turn off flame and add 1 Tbsp of favorite liqueur.