Recipes

Place strawberries in a saucepan and mash slightly with potato masher.

Remove about 1/4 cup of the strawberries’ juice; mix with cornstarch in a small bowl until smooth and set aside.

Add the sugar to the berries and let sit for thirty minutes.

Bring to a boil over medium heat.

Stir in the cornstarch mixture and cook, stirring constantly, until thickened, about 1 to 2 minutes.

Remove from heat and stir in lemon juice.

Serve over ice cream.

Makes about 2 cups.