- Servings: 2 cups
- 1 lb strawberries, rinsed and hulled and quartered
- 1 1/2 Tbsp brown sugar
- 2 Tbsp lemon juice
- Bring all ingredients to a simmer in a saute pan, and cook until juices are released and the fruit is very soft (about 10-12 minutes). Allow mixture to cool for several minutes and then pour into a blender or food processor.
- Process until smooth and then press the juice through a fine mesh sieve (I used a large spoon to coax the juice from the pulp and seeds through the sieve). This step is crucial - crunchy strawberry juice is no bueno.
- Refrigerate in a tightly covered container. Yields about 2 cups.