1 pound strawberries, tops removed and halved
¼ to 1/3 cup sugar
1 to 2 tablespoons fresh lemon juice (apple juice may be substituted)
In a medium saucepan, add the strawberries, ¼ cup sugar and 1 tablespoon juice and stir to combine. Cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the berries are mushy-soft.
Use a handheld or liquid blender to puree the mixture until smooth. Taste the sauce and add more sugar and/or juice as desired.
To remove the seeds, place a strainer over a medium bowl and pour the liquid into it, using the back of a ladle to press the mixture through. Transfer sauce to a squeeze bottle or airtight container and refrigerate for at least 5 days or freeze for several months.