Strawberry sauce

Strawberries are coming out of the market again, and this year they've had enough of them, from the first ten dollars a pound to now ten pounds. Make a couple of bottles of strawberry sauce with the sweet taste of strawberry. Pretentious strawberry sweetness is much more glamorous than it was when it was a dozen pounds, but now it's the time when pickles and big cherries are on the market, when strawberries are thrown into the freezer and prices drop. Every year at this time, some strawberry sauce is given to relatives and friends. It took 15 minutes today to remember how fast it took. If you happen to have a large-calibre pan in your house, try it. "Our family likes strawberry sauce with granules. If you like your delicate taste, you can make it mud in the mixer before cooking."

Recipe Recommendations

Strawberry removed
white granulated sugar 180 grams
lemon juice half a

sweetening
cook
ten minutes
simple

Steps for Strawberry sauce

Strawberries are washed, large particles are cut open, mixed into 100 grams of white sand, and placed in a freezer room for a night. The next day, a lot of water will come out, some juice will come out. I pour half a glass, it's good to drink in water, and I pour strawberries into the pan, and the temperature goes up to 200 degrees。

The lemonade is enough for the heat。

Temperature remains at 180 or 200 degrees and is constantly mixed. Because of the firepower, strawberry juice can be splattered while cooking. It's best to wear an apron, and the electromagnetic furnace is surrounded by newspapers

It's about the same amount of cuisine and lemonade when strawberry sauce gets thicker。

I'll cook it in a few minutes。

The bottles should be cleaned early, boiled with running water and dryed in the oven. Place strawberry sauce in the bottle while it's hot, seal the mouth, button it down, and then cool it in the fridge。