- 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
"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!"
"With company on their way and I was looking for a quick strawberry syrup to use for some crepes we were making. This was not only quick and easy but also delicious. Everyone loved it!"
"I was a little skeptical about this syrup, but I loved it. It was so simple and very delicious."
"easy to make and adds a special touch to waffles or pancakes"