Strawberry Syrup

Bev's Note:

This is a delicious and easy to make syrup. I use this to pour over pancakes and Belgian waffles, over ice cream or pound cake, angel food cake or cheesecake! Your imagination is your only limitation! Please remember to skim the froth off the syrup while it is simmering for your best flavor. I first discovered this recipe in Southern Living.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Yield: 2.25 cups

• 1 pint fresh strawberries or 1 pint frozen strawberry , thawed
• 2 cups sugar
• ¼ teaspoon lemon juice

Directions:

1. Process strawberries in a food processor until smooth.
2. Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds.
3. Stir in sugar and juice; cook over low heat, stirring until sugar dissolves.
4. Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top.
5. Remove from heat; cool.
6. Enjoy!
7. Makes 2 1/4 cups.

Reviews

[bug @<]

This recipe worked very well for me and tastes good, too! However, just a hint: remember to skim off the "foam" that boils up once you take it off the heat; it will ruin your syrup! Luckily I was able to get most of it out afterwards. :P

[LoveToBake67]

I doubled the Strawberries and only added 1 1/2 cups Sugar and it turned out plenty sweet. Like some of the other reviewers I also didn't strain the berries because we don't mind the seeds and little chunky texture. This is absolutely wonderful over Ice cream, French toast and Pancakes. Thank you so much for sharing your recipe.

[Three Kids Make Me Crazy]

Lowered the amount of sugar to 1 1/2 C and it was still too much. It did have a clean, fresh taste, which I liked, just way too sweet. Going to cut it to 1 C next time and try again. Served over Sour Cream Pancakes.