Strawberry Syrup
Source of Recipe
By Bev at www.recipezaar.com originally found in Southern Living
Recipe Introduction
Really, REALLY good syrup. Especially with Toasted Coconut Waffles. This stuff is good with waffles, pancakes, French toast, ice cream, etc. I might have cooked it at too high a temperature, or for a little too long, because what I ended up with was basically strawberry jelly. And there is absolutely nothing wrong with THAT! I just heated it up to pour over the waffles. This is so incredibly easy to make that there is no reason anymore to buy that pallid store-bought fruit syrup. Supposedly, you can even make it with frozen strawberries. And I can't imagine that it wouldn't work with other fruit. I'm thinking of peach syrup with gingerbread pancakes or blackberry syrup over regular waffles. The mind boggles! You are really TASTING the fruit here, since it is nothing but fruit and sugar, so be sure to only use really good, fragrant, ripe fruit.
List of Ingredients
1 pint fresh strawberries or frozen strawberries, thawed
2 cups sugar
1/4 teaspoon lemon juice
Recipe
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.
Makes 2 1/4 cups.
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