Strawberry Daiquiri Sauce

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.

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[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.

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