| • | 1 cup The Perfect Purée puree of your choice, thawed |
| • | 1 cup granulated sugar |
| • | 1/2 cup lemon juice |
| • | (optional) cornstarch slurry, as needed |
| |
| Method: |
| 1. | Slowly add the sugar to the puree. |
| 2. | Bring to a boil. |
| 3. | Reduce mixture over heat to desired consistency. |
| 4. | Thicken with cornstarch slurry if necessary. (Cornstarch slurry is a mixture of water and cornstarch to add into mix to make a thicker sauce.) |
| 5. | Sauce is ready to serve at this point or it may be stored (wrapped tightly) under refrigeration for up to one week. |
