Here is the sauce that topped the Brownie Cheesecake Ice Cream. You could also use it to top any other type of ice cream or cheesecake. Or fruit. Or crepes. Or anything else that wants to be adorned with a beautiful, bright red sauce.
from The Perfect Scoop by David Lebovitz
1 1/2 lbs fresh strawberries, rinsed and hulled
1/4 c sugar (or more if you’d like it sweeter)
1 tsp lemon juice
Blend strawberries, sugar and lemon juice in a food processor or blender until smooth. If you wish to remove the seeds, simply strain. Serve chilled or room temperature. Makes 2 cups.
Store in the fridge for a few days. (Or if you’re like me . . . until it turns into a fermented science project.)