Save Our Strawberries

Save Our Strawberries


What’s sweet and red and safe to eat?…….. Strawberry sauce!

Don’t let a few bad apples put you off eating one of our other favourite fruits! Strawberries are going cheap as our stores and customers support strawberry farmers nation wide, who have been rocked by the needles in the strawberry saga. (see link to media below)

Well, I thought I’d do my bit and share a safe way to keep on serving up Aussie strawberries until we all feel safer.

Strawberry sauce is quick, easy and can be used in so many delicious ways. I’m serving it to my children for afternoon tea on Greek Yoghurt, but you could throw it on vanilla ice cream, pop it on your morning cereal, add it to a smoothie, bake it into the center of a cake, ddd vinegar and make it into a summer salad dressing to enjoy with grilled haloumi and leaves, freeze it into icy poles and the list could go on.

Here’s my quick Strawberry Sauce recipe, now go out and support our strawberry farmers.

x Kate

West Australian Strawberries

West Australian Strawberries

Strawberry Sauce


1kg strawberry flesh

1 cup caster sugar

1 cup water

1/3 cup lemon juice


Combine water and sugar in a pot over medium heat. Bring to the boil, then simmer until the liquid has halved.

In the meantime blend strawberry flesh and lemon juice together in a blender or food processor until smooth, or chunky, as you prefer.

Add blended strawberry flesh to the pot of sugar syrup.

Bring to the simmer and cook for 15-20 minutes before removing from heat to cool.

Once cool keep in a sealed jar or container in the fridge for three days.

Use liberally on anything really.