Ingredients
Units
Scale
- 1 lb. strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Add berries, sugar, lemon juice, and lemon zest to a medium sauce pan.
- Stir to combine and cook over medium to medium-low heat for 10-15 minutes, stirring occasionally.
- Let cool for about 10 minutes then serve with vanilla ice cream or waffles!
Notes
- The sauce should be simmering gently throughout the cooking process. If it is simmer vigorously, turn the heat down to medium low or even low. I find that with a gas stove, medium heat much hotter than with an electric stove so use your judgement. A nice gentle simmer is going to help thicken the sauce and not break down the berries too much.
- The consistency of this sauce is up to you! If you want a chunky consistency, you can half the strawberries and even leave some of the smaller ones whole. If you want a smoother texture, cut the strawberries smaller and they will break down in the compote, or gently mash them as it cooks.
- For extra lemon flavor, try adding 1-2 teaspoons of lemon zest! This will give you a much more fresh, lemony flavor which pairs well with vanilla ice cream. Sometimes I like add this compote to sparkling water to make a strawberry “soda” as well!
- You can use whatever berry you have on hand for this recipe! I’ve tried it with blueberries, blackberries, and raspberries – and even a mix of all 3. Also, frozen berries work well too – but I prefer the flavor of fresh berries!
- If you want a super thick compote, combine 2 teaspoons corn starch with 4 teaspoons water and add that to the pot at the beginning of the cooking process. This will give you a thicker compote.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4th of the compote
- Calories: 73
- Sugar: 15 g
- Sodium: 1.3 mg
- Fat: 0.3 g
- Carbohydrates: 18.3 g
- Fiber: 2.3 g
- Protein: 0.8 g
- Cholesterol: 0 mg
