Sweet Strawberry Syrup
Stefanie Knaus
A simple recipe for a sweet strawberry syrup that can be used over breakfast dishes like pancakes and waffles, or over desserts like ice cream and yogurt!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Servings 12 servings
Calories 144 kcal
4 cups sliced strawberries with stems removed 2 cups granulated sugar 1 cup cold water 1/4 teaspoon butter optional 1 teaspoon almond or vanilla extract optional
Wash, remove stems, and slice strawberries into quarters.
Place strawberries, sugar, and water into medium saucepan.
Bring to a boil over medium heat, stirring occasionally.
Once mixture has boiled, reduce heat to low and simmer for 30 minutes.
Add butter while simmering to reduce bubbling.
Remove from heat when mixture has thickened and turned a deep red.
Add almond extract.
Allow mixture to cool until safe to handle.
Blend until smooth in a food processor or blender.
Pass blended sauce through a sieve or cheese cloth to remove seeds/chunks.
Serve warm.
Store in refrigerator for up to 1 week.
Calories: 144 kcal Carbohydrates: 37 g Protein: 0.3 g Fat: 0.3 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.04 g Trans Fat: 0.003 g Cholesterol: 0.2 mg Sodium: 1 mg Potassium: 74 mg Fiber: 1 g Sugar: 36 g Vitamin A: 8 IU Vitamin C: 28 mg Calcium: 8 mg Iron: 0.2 mg