1lb fresh or frozen strawberries
a pinch of freshly ground black pepper
2-3 tbs birch sugar
My strawberry coulis revisited. Very easy to prepare. Sweetened with my favorite birch sugar, which has got a low glycemic index and all the healthy benefitis of the birch sap. Out of the season it can be made using the frozen strawberries (these are usually picked at the height of the season, so are very ripe). The sauce is th perfect base for smoothies, sauces, sorbets, ice creams and whatever you could think of. This sauce has got a slightly peppery note. Taste of the black pepper lifts and complements the taste of the berries, and I especially love it with strawberries. I personally do not skimp on the pepper when I grind it into the sauce, but be careful so that the pepper does not dominate the strawberry taste too much.
Wash and sort fresh strawberries, defrost slightly frozen ones. Put the cleaned strawberries into a saucepan, mash them a little bit and then add lemon juice and birch sugar. Bring to a boil and cook over low heat for 10 minutes. Pass through a sieve then transfer into the saucepan and cook over a low heat until the sauce reaches consistency of a thick syrup.
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