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–+ servings
Ebonie Garnica

Honey Lemon Strawberry Sauce For Full GAPS

Full GAPS strawberry sauce with one cup of berries, juice from one lemon and two tablespoons of honey stirred in after cooling. Gently mashed and lightly reduced, with soft fruit pieces and a bright, tangy flavor. Makes ten small portions; finished volume varies.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 10 small portions
Course: Fruit Snack, Full GAPS, Sauce
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup strawberries Fresh or plain frozen; remove stems from fresh berries.
  • 1 lemon Use its freshly squeezed juice; remove seeds.
  • 2 tablespoons raw honey Stir into the sauce after the cooked fruit has cooled to room temperature.

Equipment

  • Small stainless-steel saucepan and stirring spoon or spatula Warm fruit and juice over medium heat, then simmer gently on medium-low.
  • Measuring cup and tablespoon; lemon squeezer if helpful Squeeze the lemons listed in the ingredients; the juice volume will vary.
  • Fork or potato masher Keep the softened berry pulp in the sauce.
  • Clean covered refrigerator or freezer-safe containers Cool the sauce; leave room for freezer expansion.

Method
 

  1. Put the strawberries and freshly squeezed lemon juice in a small saucepan, removing any lemon seeds. Warm over medium heat until the fruit and juice begin to simmer, then reduce to medium-low.
  2. Mash the softened berries with a fork or potato masher. Simmer gently for about ten minutes, stirring as needed, until slightly reduced and lightly thickened. Keep the berry pulp in the pan; this is a softly mashed sauce, not strained juice or a firm jam.
  3. Take the pan off the heat and let the fruit cool to room temperature. Stir in the measured honey until evenly mixed. The cooled finished sauce should be spoonable, with soft berry pieces and a bright lemon flavor.
  4. Serve the sauce cooled, or transfer it to a clean covered container and refrigerate. Keep refrigerated for up to one week, or freeze for up to six months. Divide the finished batch into ten portions; the final volume varies with reduction.

Notes

This recipe uses one cup of strawberries, juice from one lemon, and two tablespoons of honey. Finished volume varies; dividing it into ten portions does not mean each portion is a tablespoon or that the recipe fills a particular jar. Use fresh or plain frozen strawberries and freshly squeezed lemon juice.
Simmer the strawberries and lemon juice, mash and reduce gently for about ten minutes. Cool to room temperature, then stir in the honey. The finished sauce remains lightly thickened and spoonable, not a firm jam.
Allow about five minutes to prepare the fruit and about fifteen minutes for cooking. These are working estimates. The ten-minute reduction starts after simmering begins; warming time varies with fresh/frozen fruit and batch size. Cooling and stirring in honey add time, so no fixed finished-recipe total is stated.
Keep covered in the refrigerator up to one week or freeze up to six months. Thaw in the refrigerator. No shelf-stable canning method is included. Full GAPS fruit-snack role or serve with introduced homemade fermented dairy. Dairy-, egg- and nut-free as written; optional dairy serving changes that serving. Keep this whole-berry preparation for Full GAPS rather than an early Intro stage.

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