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Strawberry mint sauce recipe

Strawberry mint sauce recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Strawberry desserts

A fresh dessert sauce that screams summer. It's made with fresh strawberries, honey, fresh mint and lemon juice. Delicious drizzled over vanilla ice cream, sponge cake or chocolate cake.

7 people made this

IngredientsServes: 6

  • 330g chopped fresh strawberries
  • 120ml honey
  • 5g fresh mint leaves
  • 2 tablespoons freshly squeezed lemon juice

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Combine strawberries, honey and mint leaves in a small saucepan; bring to a simmer over medium-high heat. Cook and stir until honey dissolves, 1 to 2 minutes.
  2. Pour mixture into blender or food processor. Puree in batches, if necessary, until smooth. Alternately, you can use a immersion blender and puree the sauce right in the cooking pot.
  3. Strain sauce through a fine sieve. Stir in lemon juice. Serve warm or room temperature.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

by barbb89sunny

Very nice! Very simple. I didn't strain it. Then poured it over sliced strawberries over pound cake. Delicious!!-08 Feb 2012

Strawberry Sauce

Our Strawberry Sauce is perfect for topping your ice cream this summer. It’s also perfect for pancakes, waffles, cakes, cheesecakes, and more. An awesome blend of strawberries and sugar that is super simple to make at home. No need to purchase store bought, enjoy fresh strawberry topping instead.


  • You know how most jam recipes are more sugar than actual fruit and end up tasting more like a jolly rancher than fruit? This is not that recipe! I'm keeping this sauce minimally sweetened and slightly tart to make sure each bite is bursting with real strawberry flavor.
  • So fast! No mashing, blending, or dealing with pectin here. Just slice your strawberries, throw them in the pot, and let the pressure cooker do all the work.
  • TEXTURE! I prefer my Strawberry Sauce to have different textures going on to keep it saucy and fresh-tasting at the same time. Some of the strawberries get pressure cooked while the other half get stirred in at the end. Trust me on this one, it creates a magnificently interesting sauce!
  • It freezes perfectly, just like a freezer jam. The uncooked strawberries will be a tad softer than when it was made fresh, which only means it becomes more jam-like – which is most definitely not a bad thing.

Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce (Paleo)

As many of you know, I’ve been working my way through old recipes, giving them an update here and there. A month ago, it was this Moroccan Carrot Salad. Today, it’s this lamb recipe, which was originally published in 2014. Oh how much has changed in three years! We were house sitting for my mom when I made this recipe, her strawberry garden providing much of the inspiration. We’ve since moved three times: into a rental apartment, and then another, and finally, into our own home. I don’t currently have a strawberry patch, but revisiting this recipe has made me seriously consider adding one, despite the fact that strawberry plants are super aggressive —verging on invasive here. So, I used store-bought strawberries, which are at their peak right now. They were so juicy and sweet. If you haven’t tried this one, I know you’re going to love it! The rest of this post is the original post from 2014 (with new images).

It's a battle. A fight for spring's sweetest bounty and a race against the clock. Has anyone else failed to pick a single strawberry this season? I certainly have. It's not that I haven't tried. On the contrary, I've been eyeballing those berries since they were white flower buds. The problem is, I'm not the only one with a sweet tooth.

Oh no, its seems that every being wants a share of these berries: the robins living in the tree, the chip monk--or was that a mouse?- and probably my own cat. They all have cheeks full of sweet strawberry pulp. Can you blame them? Strawberries on the vine are pretty much juicy summer in a bite.

For the first time this summer, I took what I could get. After savoring the second bite of this grilled lamb with strawberry sauce, I understood what the animals in the yard were so excited about. Garden-fresh strawberries are good. Really good.

This recipe showcases our garden's strawberries and mint (which I have no trouble harvesting--that stuff grows like weeds!). The truffle oil and strawberries play on the sweet earthiness of the lamb while the lemon and mint bring it to life!

Recipe: Lamb Chops with Mint Strawberry Sauce

The fresh and fruity flavor of strawberries is a vibrant complement to lamb&rsquos mild gaminess.

1 pound strawberries, hulled and halved, divided use

Juice and zest of 1 lemon

2 tablespoons maple syrup or honey

1/4 teaspoon ground cayenne, optional

6 sprigs fresh mint, divided use

4 sprigs fresh mint, plus leaves from 2 sprigs

Freshly ground black pepper, to taste

4 (4- to 6-ounce) lamb shoulder shops

Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon zest and juice, water, maple syrup or honey, salt, cayenne pepper and 4 mint sprigs in a saucepan over medium-high heat and bring to a simmer. As strawberries begin to release their liquid and soften, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Discard the mint sprigs. Pass the strawberry mixture through a fine mesh strainer.

Generously season the lamb chops with salt and black pepper. Melt the butter in a large skillet over medium-high heat. Saute the chops until browned and the internal temperature reaches 145 degrees, about 7-11 minutes depending on thickness. This will be a rosy medium doneness. Be careful to not overcook the chops as they can get tough. Remove the chops from the skillet and let them rest 5-10 minutes before plating.

To serve, place a puddle of the strawberry sauce on a plate and top with a lamb chop. Garnish with the reserved strawberry halves and mint leaves.

  • Use regular ingredients, not the fancy versions – common garden mint, and regular granulated sugar.
  • Chop the mint finely, but do not puree it.
  • Give that mint a good pounding to extract the flavour.
  • Use white wine vinegar or, at a pinch, cider vinegar. Malt or pickling vinegar is far too powerful and will overwhelm the mint.
  • Make your sauce a good hour in advance, to allow the flavours to develop and serve at room temperature.
  • Homemade mint sauce is delicious with roast lamb.
  • It’s equally delicious with leftover cold lamb, or other cold cuts.
  • Leftover mint sauce can be used on the next day’s new potatoes, or as a salad dressing. It is especially good with chickpeas or shredded courgettes.
  • Mix it with marrowfat peas to make minty mushy peas.
  • Mix into natural yogurt to make a cooling dip for Indian food, or add a little chilli too for something spicy.
  • You can also use this mint sauce in my kebab shop chilli sauce.

Cooking time 30mins

Step 1

PREHEAT grill to med-high
brush grill grate w/ oil

FOR THE SAUCE, HEAT vinegar & brown sugar in saucepan over med-high until mixture boils
reduce heat to med
reduce mix by 1/2 - abt 7 min

WHISK IN jelly until dissolves
bring to boil
cook mixture until thickens & is syrupy - abt 3 min more
season sauce w/ S & P

FOR THE LAMB, GRILL chops, uncovered, abt. 4 min per side for med-rare
transfer chops to plate, tent w/ foil,
let rest 3-4 min
serve chops topped w/ sauce, fresh strawberries & mint

Why we love Strawberry Mint Margaritas Recipe

Strawberry Mint Margarita are a must make for your Cinco de Mayo fiesta this year! It’s strawberry with a bit of sweet and sour plus a touch of summertime freshness with the mint.

I think they’re a lovely addition to any summer soiree–it’s a cocktail that every guest will swoon over!!

Ingredients of Strawberry Sauce

  • 2 cup strawberry
  • 2 drops edible food color
  • 2 teaspoon lemon juice
  • 4 teaspoon corn flour
  • 4 tablespoon sugar

How to make Strawberry Sauce

Step 1

Wash and clean the strawberries and keep them in a deep mixing bowl. Mash the strawberries using a wooden spoon. Keep them aside until needed again.

Step 2

Keep a wide pan on medium flame and add the mashed strawberries followed by sugar, edible food color (red shade), lemon juice, cornflour and sugar in it.

Step 3

Using a spatula, mix the prepared strawberries mixture and stir it simultaneously. Simmer the mixture until it attains a thicker consistency then remove it from the flame. Allow the mixture to come to room temperature. Serve!

Strawberry drinks

Add a fun paper straw to your strawberry thyme lemonade and plenty of ice. A few strawberry or lemon slices make it pretty and also add more flavor.

Cold strawberry drinks are always popular in the summer and these are in constant rotation during the warmer months:

Having a happy hour at home? A splash of vodka in this fruity herbal lemonade would make a tasty adult beverage.

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