fruit into a delectable fruit syrup.
Sweet, homemade strawberry syrup isn't only delicious drizzled over ice cream. It's also spectacular over fruit-topped French toast and waffles. You can enjoy it over a slice of pound cake, angel food cake, or warm short cakes topped with strawberry slices and whipped cream for a classic strawberry shortcake dessert.
|Cleo Coyle, stretcher of|
$$ dollars and pincher
of pennies, is author of The
All things considered, this simple recipe is truly amazing: Two ingredients, a few easy steps, and you have liquid strawberry candy.
And isn't this a much prettier end to spoiling fruit than the trash bin?
Eat (leftovers) with joy!
To download this recipe in a PDF document that you can print, save, or share, click here.
2 pints ripe strawberries (pictured above)
1 cup sugar
Yields: 1-1/2 cups syrup
Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with ½ cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.
Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.
Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! (Bwa-ha-haa!)
When you’ve squeezed as much blood-red liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve.
If you prefer a thinner consistency for pouring over pancakes
or ice cream, simply place a portion in a bowl and whisk in a little water
until the syrup is as thin or thick as you want it for your purposes.
(Store your finished syrup in an airtight container in the fridge.)