Yield:Yields 2 cups
Servings:6 to 8
Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It’s also delicious on pound cake or waffles.
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- 1 lb. strawberries, hulled (about 4 cups)
- 3 Tbs. agave nectar; more to taste
- 2 Tbs. pomegranate molasses
- 1-1/2 Tbs. lemon juice
- 1 tsp. lemon zest
Nutritional Information
- Calories (kcal) : 50
- Fat Calories (kcal): 0
- Fat (g): 0
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 0
- Carbohydrates (g): 14
- Fiber (g): 1
- Protein (g): 0
Preparation
- In a blender or food processor, combine the strawberries, agave nectar, pomegranate molasses, lemon juice, and lemon zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like. Cover and refrigerate for up to 5 days. Serve chilled or at room temperature.
Ingredient Spotlight
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IN THIS RECIPEStrawberries
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FEATUREDShishito Peppers
Reviews
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Reviews (2 reviews)
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Pielove| 05/30/2013My daughter and I had this swirled into softened vanilla ice cream. We agreed that it had a little something (possibly the pomegranate molasses!) that gave it an extra dimension beyond regular strawberry sauce. I'm going to use this next time I make strawberry ice cream. Also, I agree with the previous reviewer-- this is good with early berries, but will be crazy-good with real, in-season, local fruit. Can't wait.
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anncancook| 05/13/2013Served this bright and flavorful sauce over strawberry ice cream last night and really enjoyed it! Will be even better when farm fresh strawberries are in season. I love the addition of agave nectar which gives the sauce just the right amount of sweetness. This would be perfect served over strawberry shortcake or pound cake as well!
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