Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Water |
| 2 tablespoons | Lemon juice |
| ¼ cup | Sugar |
| 2 tablespoons | Cornstarch |
| 1 teaspoon | Lemon zest; (peel) |
| 2 cups | Sliced fresh strawberries |
Combine water, lemon juice, sugar, cornstarch and lemon zest in a heavy 2-quart casserole. Stir in strawberries. Cook and stir until bubbly.
Continue to cook, stirring constantly, for 2 minutes more. Serve with pound cake. Yield: 2½ cups
Converted by MC_Buster.
Converted by MM_Buster v2.0l.