I made this sauce for the first time to serve with dessert at a friend’s house a few months ago. My friend isn’t a fan of baked goods, so she decided we’d have sundaes for dessert instead. I bought the ice cream – I didn’t have time to make it, toasted and diced the almonds and got a chocolate sauce for everyone else to have (I couldn’t find a Nat-friendly option at the last minute) but I decided I’d make the strawberry sauce. Not only did I know – from previous experience – that the only suitable options would be ridiculously expensive, “artisan” style sauces that I could just as easily make at home, we also had a tonne of frozen strawbs in the freezer.
This sauce takes only about 15 minutes of attention, as it just needs to simmer for the rest of the time. The result is a rich and flavourful strawberry sauce that can be served with ice cream, Pavlovas, banana cake or even pancakes and crepes.
- Strawberries are a low FODMAP fruit.
- Make sure you use pure vanilla extract, to rule out any additives that might irritate your gut.
- Dextrose is less sweet per gram than sucrose, as it only contains glucose, whereas sucrose is 50% fructose, which gives it added sweetness. This is why the amounts required differ. However, you can make this to your own taste by adding more or less of either sugar, as you see fit.
Strawberry Sundae Sauce
Makes approx. 750 ml of sauce
- 750 g strawberries (fresh or frozen)
- Up to 1/3 cup castor sugar dextrose or 1/2 cup dextrose (I prefer less, you could also combine it with Stevia)
- 1/4 cup water
- 1 tbsp. fresh squeezed lemon juice
- 2 tsp. vanilla extract
Weigh, hull and dice (if fresh) the strawberries, before putting them in your saucepan with all the other ingredients. Turn the heat up to medium and simmer until the strawberries have softened enough to smoosh them with the wooden spoon – about 5 minutes. At this point, take the pot off the heat either use your blender or immersion blender to puree the mixture, before returning the mixture to the medium heat and bring to a gentle boil.
Watch it like a hawk, as it can boil over easily… been there, done that; the clean up isn’t fun.
As the sauce comes to the boil, you will need to spoon off the foam that develops, as this will add a bitter taste to the mixture that you want to avoid. After boiling gently for 5 minutes, finish spooning off the foam and drop the heat to low. Let the sauce simmer for at least an hour, an hour and a half is best to really thicken. You may need to spoon off a little more foam at the end.
Either pour this sauce (piping hot) straight into a sterilised canning jar and use your choice of canning techniques to preserve it or let it cool and serve warm (for that awesome semi-melted ice cream effect).