Strawberry Syrup for Sundaes

Man Mountain and I went out for dinner. Without the trio. Which means the restaurant had real cloth napkins, and romantic banquettes. And we ordered food that I don't can't make, like rabbit stew, and pinot noir poached eggs, and asparagus in house-made puff pastry.

And profiteroles. With house-made hot fudge sauce. Which I've made. Not the profiteroles, but the hot fudge sauce. And while nothing is better than hot fudge sauce on vanilla ice cream, a close second is fresh strawberry sauce. Not the congealed Smuckers variety; the realio dealio.

So, when I saw these:

I knew I had to make this:

Add 1/2 cup sugar and 1/3 cup water...

...to a quart of strawberries, rinsed, dried, and cup into quarters. Squeeze of lemon juice, pinch of salt, 1 teaspoon of cornstarch dusted on top (optional, for thickness only) and 45 minutes on low, slow heat.

Cool to warm and spoon over vanilla ice cream. Hmmm...melt.