|Fresh strawberries||1 Pint, hulled|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Butter||2 Tablespoon (or margarine)|
|Lemon juice||1⁄2 Cup (8 tbs)|
Reserve a few of the best berries for garnish.
Puree the remaining berries in a food processor or blender.
Strain puree to remove seeds.
Place sugar, cornstarch, and water in 4-cup glass measure.
Stir until blended.
Cook on HI, 3 to 4 minutes, or until mixture boils and is thick and clear.
Stir twice during cooking time.
Add butter and stir until melted.
Stir in lemon juice and puree.
Serve over pound cake, vanilla pudding, custard, or in parfaits.