Super Easy Strawberry Syrup to Make This Weekend
9:00 AM
We eat pancakes every single weekend and sometimes it gets old. Adding fresh fruit syrup, caramelized bananas, nuts, chocolate chips, or sprinkles is a fun way to mix it up. I decided to make strawberry syrup on a whim one weekend and there's no turning back now! You can use the same recipe to make blueberry syrup.
When you walk into the kitchen on a Saturday morning and hear your husband teaching your daughter how to make perfect scrambled eggs, you take a picture. Right??
Besides pancakes, I've mixed this strawberry syrup with seltzer to make better-for-you soda and used it to top vanilla ice-cream. It's delicious.
Why yes, I should have cleaned my stove before snapping this picture.
I don't always eat my pancakes with strawberry syrup, but when I do, I also add a huge scoop of whipped topping.
So. so. good.
The color gets deeper and redder over time. I've eaten it up to a week and a half after refrigerating it. I bet it lasts longer. Also: I love this sweet little cruet. I use it for homemade salad dressing, cream for coffee if I'm hosting, oil/vinegar, etc.
You will feel so much better about all those carbs when it's topped with fresh homemade strawberry syrup. I promise. ;) Here's the recipe:
Ingredients:
1 cup of strawberries whole or halved, stems removed
2/3 cup of sugar
2/3 cup of water
Instructions:
Step 1: Bring the water and sugar to a simmer over medium heat.
Step 2: Once simmering, add strawberries and cook for about 5 minutes. During that time you can muddle the strawberries with a wooden spoon but don't worry too much since you'll be pureeing.
Step 3: Let cool. I'm usually too impatient to let the mixture cool all the way but I have a blender that won't explode with hot liquids (it's this one). Technically you should let cool to room temp.
Step 4: Use an immersion blender or a regular blender to puree.
Step 5: Pour it down your throat like the domestic goddess you are.
Happy Hump Day!
1 comments
Looks tasty, I should try cook it
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