Fresh Strawberry Sauce

1/3 cup sugar
1 Tablesp. cornstarch
1/2 cup water
1 tsp. grated lemon zest
2 Tablesp. fresh lemon juice
1 pint strawberries, hulled and sliced

In 2 quart saucepan, mix sugar and cornstarch, add water, lemon zest, and juice. Stir until cornstarch dissolves. Add strawberries and heat to boiling over med-high heat, stirring constantly. Reduce heat to medium, boil 2 min., stirring. Cool; refrigerate until chilled. Serve over ice cream or cake.
Makes 8 servings