- 1 pint fresh strawberries, hulled
- 3 tablespoons confectioners' sugar
- 2 tablespoons orange juice
- Place strawberries in a food processor; cover and process until pureed. Add sugar and orange juice; mix well. Serve over ice cream or cheesecake. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Strawberry Dessert Sauce in Country Woman July/August 1998, p10
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