strawberry sauce with chambered

 

I don’t know about you and your area of the world, but boy, have we ever had a BUMPER crop of strawberries this spring due to all of the incredible weekly rains that we have received.  So W.D. and I have just been whipping up all sorts of recipes to use these precious red beauties.  Trust me, we don’t eat gourmet every day; in fact, we eat more simply on a day to day basis than otherwise..

I’m married to a simple guy who loves simple things.  Don’t get me wrong, he loves it when I prepare something more on the more elegant and ‘gourmet’ side; but he’s just as happy with a simple dish any day.  So here’s a super simple recipe for you: a strawberry sauce to drizzle over just about anything.  In this case, the sauce taken to a new level with the addition of Chambord.  This Strawberry Chambord Sauce is perfect drizzled over a strawberry layer cake with a cream cheese or mascarpone cheese frosting.
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Nothing fancy at all, but made fancier by the addition of the Chambord.
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How easy is that?
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And how yummy?
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Strawberry Sauce with Chambord Sauce

strawberry sauce with chambered

Ingredients

  • 2 pints fresh strawberries
  • 1 tsp. freshly squeezed lemon juice
  • 1 cup sugar
  • 2 - 4 Tbsps. Chambord (raspberry liquor) or Framboise or raspberry brandy

Instructions

  1. Wash, hull, and slice the strawberries.
  2. Process with a food processor or inversion blender.
  3. Add the sugar, lemon juice, and Chambord liquor.
  4. Blend until smooth.
  5. Drizzle over ice cream or cake.