Strawberry Daiquiri Sauce
2 lbs strawberries, trimmed and quartered
3/4 cup rum
1 cup sugar
2 tbsp like juice
Combine all ingredients in a medium sauce pot. Bring to a boil, reduce heat to medium, insert a candy thermometer and cook to 225 degrees (syrup stage). Cool completely and refrigerate.
[Just a little ways from Santiago in Cuba is a small beach village named Daiquiri. American troops landed there during Spanish-American war.]
This sauce turned out well when I had a group over for banana splits. I’m sure it could also be made with frozen strawberries, which I find preferable to off-season fresh strawberries, such as those hideous chocolate-covered things they sell around Valentine’s Day. The amount of lime juice can be adjusted to control tartness. Simple syrup could be substituted for the rum.