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!
Servings: 6
Prep5minutes
Cook10minutes
Ready in: 15minutes
Ingredients
2lbsfresh strawberries,hulled and diced small
1Tbspfresh lemon juice
6 - 8Tbsp (78g)granulated sugar*,to taste
4Tbsp (60ml)water,divided
1Tbsp (10g)cornstarch
Instructions
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.