| • |
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. |
