Strawberry Sauce (Strawberry Compote)

• Gather all the ingredients.
  
• Rinse 1 lb strawberries under cold water. Use the point of the knife to remove the hull out of the tops. When you have big strawberries, cut them in half.
  
• Zest and juice 1 lemon.
  
• In a small saucepan over medium heat, combine ¼ cup sugar, ¼ cup water, and 1 Tbsp potato starch or cornstarch and whisk well. Tip: Alternatively, you can combine ALL the ingredients in the saucepan at once.
  
• Add the lemon zest and juice.
  
• Add in the strawberries and mix gently.
  
• Bring to a simmer and cook for 5 minutes while stirring constantly and breaking up the strawberries. When the mixture thickens, remove from the heat. If you want to pureé it, allow it to cool slightly before adding it to the blender.
  

To Serve

• Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
  

To Store

• Compote is not as thick as jam or jelly, and it‘s meant to be consumed relatively soon after making. Store in the refrigerator for up to a week.