- 1 punnet of strawberries (or other berries or soft fruit, thinking mango next time)
- Agave nectar or white/raw sugar to taste A little water
- Corn flour
- In a saucepan squish fruit with a masher or fork and add a little water. Heat up on medium heat slightly.
- Transfer to blender, food processor or use a stick blender to liquify the fruit.
- Transfer to a metal sieve and strain to remove any seeds or pulp.
- Put back in saucepan and heat gently, add nectar or sugar to taste.
- You can leave it as a runny syrup or mix up a little cornflour or arrowroot (about a tablespoon) with some some water and add to the mix. Heat gently until it has thickened.
- You can now serve it hot/warm or allow it to cool.
- Store in the fridge, but it will go quite thick, so you will have to let it come back to room temperature if you store it in a thin mouthed bottle like I have, or just scoop it out with a spoon if in something wider.
I plan on making this next time I make scones too.