- 1 pint fresh strawberries, halved
- 3/4 cup sugar
- 2 tablespoons corn syrup
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon butter
- Waffles or pancakes
- Place strawberries in a blender; cover and process until pureed. Transfer to a small saucepan; add the sugar, corn syrup, lemon juice and butter. Bring to a boil; cook and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm with waffles or pancakes. Refrigerate leftovers; warm before serving. Yield: about 1-1/2 cups.
Reviews for Strawberry Syrup
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"Excellent syrup! I use a stick blender and stop pureeing sooner because I like my syrup a bit chunky. I also make extra and freeze for times when strawberries are not in season."
"This was a big hit! Poured it over the brown sugar oatmeal pancakes on this site, and everybody raved about it. Even had a little leftover that I plan on using over ice cream."
"This is very tasty! I added about 1/2 tsp of pure vanilla after it was finished. I loved it both ways. I have more strawberries so I'm going to try some variations!"
"Very good syrup. The consistency is watery but most fruit syrups are. Taste is perfect. I left the seeds and they don't bother me or my kids at all."
"This was so easy but so good, will make it again for sure!"