Categories: Dessert: Frosting, sauces, topping

Ingredients

• 2 quarts fresh ripe strawberries
• 1 cup cold water
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract
• 2 to 3 drops of food coloring (optional)

Directions

1. Wash, hull, and dry the strawberries on paper towels. Slice them 1/2 inch thick, vertically, from top to tip, into a large bowl.

2. Bring 3/4 cup water and all of the sugar to a boil, in a medium sized saucepan over high heat and let boil for 5 minutes.

3. Dissolve the cornstarch into the remaining 1/4 cup of water. whisk this mixture into the boiling syrup and cook until the mixture thickens and turns clear, about 2 minutes. Remove from the heat, stir in the extracts and food coloring, if you like.

4. Drizzle over the berries and toss lightly to coat. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for 1 month.

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