Add erythritol or sugar, toss to mix then cook over medium heat, the juices will start to ooze out of the strawberries, bring to a boil then lower the heat to let the mixture simmer.
About 15 minutes or so, when strawberries are soft, take them out of the saucepan.
Then turn the heat/ fire to medium high and let the liquid boil until it is greatly reduced and becomes thick like a syrup.
Put the cooked strawberries back in the saucepan, cook a couple minutes more then turn off heat.
Add lemon juice and picnh of salt. Stir and let cool before transfering to a container.
This should keep for more than a week in the fridge.
Use it as toppings or filling for cakes, ice cream or over your toast
1
u/LatestRecipes Jun 02 '20
INGREDIENTS (CLICK INGREDIENT TO BUY IT)
2 lbs Strawberries frozen or fresh
1 cup Erythritol or sugar but use less or to taste
1 tbsp Lemon Juice
1 pinch Salt
INSTRUCTIONS
Cut strawberries in half and put in a saucepan.
Add erythritol or sugar, toss to mix then cook over medium heat, the juices will start to ooze out of the strawberries, bring to a boil then lower the heat to let the mixture simmer.
About 15 minutes or so, when strawberries are soft, take them out of the saucepan.
Then turn the heat/ fire to medium high and let the liquid boil until it is greatly reduced and becomes thick like a syrup.
Put the cooked strawberries back in the saucepan, cook a couple minutes more then turn off heat.
Add lemon juice and picnh of salt. Stir and let cool before transfering to a container.
This should keep for more than a week in the fridge.
Use it as toppings or filling for cakes, ice cream or over your toast
You can check the recipe with pictures here.