This is a must have breakfast recipe! Perfect for pancakes, waffles, crepes and more. Go the extra mile and add sweetened whipped cream on top, you won't regret it!
- 2 lbs fresh strawberries, hulled and diced small
- 1 Tbsp fresh lemon juice
- 6 - 8 Tbsp (78g) granulated sugar*, to taste
- 4 Tbsp (60ml) water, divided
- 1 Tbsp (10g) cornstarch
In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.
Recipe source: Cooking Classy
You can also substitute with half honey.