HOMEMADE FRESH STRAWBERRY SYRUP
Fresh strawberries, a little bit of sugar, lemon juice, vanilla, and water combined together will make most incredible Strawberry Syrup!
Provided by Savory Thoughts
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Rinse the strawberries, cut off the stem from the top, and slice them in halves. Transfer them in a pan on medium heat.Next add the sugar, lemon juice water to the pan.Let it all come to a boil (uncovered) and then let the syrup simmer on medium heat for 10 minutes until strawberries are very soft. Feel free to use the spoon to mash the strawberries as they become soft. Stir occasionally.Once all of the strawberries are softened, add the vanilla extract and stir. Next, you have a few options: use an immersion blender to blend the strawberries completely, if you want the syrup to be smooth. Or, leave the strawberry chunks from mashing with the spoon.Let the syrup simmer on low for 5 minutes after blending or mashing.
- Once the strawberry thickens up, remove pan from heat and let the syrup cool down completely. Here you may strain it if you want a silky-smooth texture. If the syrup is too thick after cooling down, adjust the liquid, by adding 1 tablespoon (or more if needed) to the syrup, stir, and strain.Store in an airtight-container and keep it refrigerated for up to 2 weeks. Use this fresh homemade strawberry syrup as a topping on pancakes, waffles, or crepes.
Nutrition Facts : ServingSize 8 People, Calories 110 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 32 mg, Fiber 1 g, Sugar 25 g
4 INGREDIENT FRESH STRAWBERRY SYRUP (VIDEO!)
Homemade Fresh Strawberry Syrup (Sauce) is as easy as throwing the 4 INGREDIENTS into a pot and letting them simmer and it tastes positively heavenly! This crazy delicious Strawberry Syrup makes ice cream, pancakes, waffles, crepes, cheesecake etc. taste GOURMET with little effort! I love serving this for company!
Provided by Jen
Number Of Ingredients 4
Steps:
- Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15 minutes, stirring occasionally.
- Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.
FRESH STRAWBERRY SYRUP
Sweet, juicy, and deeply satisfying, this fresh strawberry syrup made from just fruit and sugar comes together in fifteen minutes.
Provided by Fanny Slater
Categories Syrup
Time 15m
Number Of Ingredients 3
Steps:
- Mash the strawberries and water, or combine in a food processor or blender until the berries are broken down.
- In a medium saucepan over medium-high heat, add the mashed strawberries and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming any foam off the top of the mixture, until the strawberries are soft and mostly liquified, about 5 minutes.
- Using a fine mesh sieve, strain the strawberries into a small bowl to separate the liquid from the pulp. Gently press the strawberries into the strainer with a rubber spatula to extract as much juice as possible.
- Rinse the saucepan, measure the strawberry juice, and then return it to the pan over medium heat. Whisk in an equal amount of sugar and bring the syrup to a boil.
- Reduce the heat to low and simmer, skimming off any foam that rises to the top, until the syrup has thickened slightly but is still runny, about 1 minute.
- Transfer the syrup to a squeeze bottle, pitcher, or mason jar and serve warm over ice cream, waffles, or quick bread. Refrigerate in an airtight container for up to 2 weeks. Serve chilled over ice cream, gelato, crackers and cheese, and yogurt parfaits. No need to reheat the syrup, as it stays pourable even after being refrigerated.
Nutrition Facts : ServingSize 1/8 cup, Calories 67 calories, Sugar 15.2 g, Sodium 1 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 1.1 g, Protein 0.4 g, Cholesterol 0 mg
WAFFLES WITH FRESH STRAWBERRY SYRUP
Provided by Food Network
Time 25m
Yield 8 to 10 (4-inch) waffles
Number Of Ingredients 14
Steps:
- Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
- In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
- Serve immediately with Strawberry Syrup spooned over the top of each waffle.
- In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
- Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)
SIMPLE STRAWBERRY SYRUP
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Provided by Daniel Maynard
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
15 MINUTE STRAWBERRY SYRUP RECIPE
Steps:
- Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
- Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
- Turn on the heat to medium-high and mash the berries as they start to cook.
- Once it reaches a boil, let the syrup boil for five to six minutes.
- While it's boiling, make the slurry of cornstarch and water.
- After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
- The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
- If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
- You should let it cool to room temperature before serving.
Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY SYRUP
"This pretty berry-flavored syrup is scrumptious, especially on homemade waffles," writes Sarah Carpenter of Trumansburg, New York. "Since I began making it, our three children prefer it over maple syrup."
Provided by Taste of Home
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
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- Place strawberries in 3-quart saucepan. Cook over medium heat, stirring occasionally, 6-8 minutes or until strawberries come to a full boil.
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