Community Pick
Strawberry Syrup
"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."
photo by Bev I Am
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
2.25 cups
ingredients
- 1 pint fresh strawberries or 1 pint frozen strawberries, thawed
- 2 cups sugar
- 1⁄4 teaspoon lemon juice
directions
- Process strawberries in a food processor until smooth.
- Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds.
- Stir in sugar and juice; cook over low heat, stirring until sugar dissolves.
- Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top.
- Remove from heat; cool.
- Enjoy!
- Makes 2 1/4 cups.
Questions & Replies
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So I want to make Halloween cupcakes that ooze "blood" (aka, strawberry syrup). Is this recipe thick enough to stay in the cupcakes and not just leak out through the cake? If it isn't, does anyone have any suggestions on how to make a sauce that will work for my project? Thanks!
Reviews
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So simple--and yummy! A hint regarding the foam: drop a tsp or so of butter in the syrup while it's cooking--this will cut way down on the foam. -
loved it! i followed review suggestions by adding half the sugar and a little dab of butter. i did strain mine. <br/><br/>wow. this syrup is amazing! -
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. -
Very easy and pretty! I did add one large tablespoon or so of an orange liquor as it was boiling......the color was awsome as well as the flavor. I made it to go with blueberry pancakes for a red,white & blue brunch this past 4th of July.
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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
see 24 more reviews
Tweaks
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Thanks for the recipe. I actually used agave syrup in place of the sugar, and added a hint of molasses. It is totally delicious.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
