| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) of cheap, sweetened frozen sliced strawberries |
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Cocoa (I used unsweetened, just because I happened to have it around.) |
|
|
Granulated sugar |
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A little almond extract, or cinnamon, or liquer, etc. (optional) |
|
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A little butter–have it on hand if the paste gets bitter during mixing |
INSTRUCTIONS
Defrost the strawberries--dump everything in the box or bag into a pot or
saucepan and heat on the stove. Warm and stir frequently. You'll find that
most of the sliced strawberries dissolve and become suspended particles in
a strawberry juice-sugar water solution. Add liquer or extract now.
Continue to stir.
Remove strawberries from heat and let stand until they are somewhat cooled.
The syrup should be warm enough to dissolve additional sugar, but not hot
enough to burn the cocoa.
Add cocoa powder and sugar. Stir as you add cocoa and sugar. The syrup
should be warm enough to dissolve the sugar without burning the cocoa. If
the sauce starts to taste or smell bitter, add butter and stir until a
slight sheen appears on the sauce. If you taste it then, you'll find it's
become sweet and smooth again.
Allow to cool fully in fridge.
Serve.
Posted to Recipe Archive - 23 Feb 97 by ted by: silverman.30@osu.edu on Feb
23, 97.
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