Strawberry Sauce

This recipe is so versatile to use for ice cream sundaes (Blue Bell Dutch Chocolate ice cream with chopped bananas and topped with this sauce), drizzling over waffles or cheesecake, or blended with milk and vanilla ice cream for strawberry milkshakes.

Strawberry Sauce 

1 pint chopped strawberries (or frozen)
1/4 cup sugar or agave or honey
1 tsp vanilla
1 tsp lemon juice (optional)
2-4 drops pure liquid stevia (optional)

1. Combine berries, sugar or agave, and lemon juice in a medium sauce pan and bring to a simmer over medium heat. Cook for five minutes, stirring constantly and breaking up strawberries with a wooden spoon or potato mashing tool. If you choose to sweeten with honey, add it after the strawberries have been simmered and slightly cooled.

2. Remove from heat and cool before blending. Add the vanilla.  Taste the sauce for sweetness, and add the Stevia if you want a little extra sweetness without the extra calories.  Pulse until you reach your desired consistency, and refrigerate unused sauce for up to a week or freeze for up to three months.