REDUCED STRAWBERRY SYRUP
Make and share this Reduced Strawberry Syrup recipe from Food.com.
Provided by papergoddess
Categories Sauces
Time 25m
Yield 1 pint
Number Of Ingredients 3
Steps:
- In saucepan, bring berries and water to a boil.
- Lower heat, simmer 10 minutes.
- Pour mixture through several thicknesses of cheesecloth, pressing pulp lightly with a spoon.
- Measure juice into saucepan, adding 1 cup sugar for each cup of juice.
- Bring to a boil again, stirring until sugar is dissolved.
- Boil 2 minutes.
- Skim off foam.
- You can also use other berries, such as blackberries, blueberries, raspberries (Note: Syrup can be bottled and preserved for later use. Just pour hot syrup into hot, sterilized jars. Seal.).
Nutrition Facts : Calories 1732.3, Fat 1.7, SaturatedFat 0.1, Sodium 10.5, Carbohydrate 444.2, Fiber 11.5, Sugar 426.5, Protein 3.9
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
HOMEMADE STRAWBERRY SYRUP
Steps:
- In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
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
LOW SUGAR STRAWBERRY SYRUP
I was looking around for a low sugar recipe and just couldn't find one so I made this one up. I like this on pancakes with ice cream or whipped cream, enjoy! :D
Provided by missiyanna
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- combine sugar, juice and strawberries in a small sauce pan.
- bring to a boil over medium heat.
- stir occasionally.
- once mixture begins to boil, reduce heat to simmer.
- simmer for ten minutes, I also like to break the strawberries into smaller chunks while simmering.
- if mixture is not thick enough after 10 mins, add flour.
- simmer for an additional 5 minutes.
- allow sauce to cool for 5 mins and then use it -- I like it warm.
Nutrition Facts : Calories 73, Fat 0.1, Sodium 2.5, Carbohydrate 19.5, Fiber 2.5, Sugar 12.1, Protein 0.7
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STRAWBERRY SYRUP RECIPE – A COUPLE COOKS
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5/5 (1)Category EssentialsAuthor Sonja OverhiserTotal Time 15 mins
- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
- Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. As the berries get softer, break them down with a spatula or the tines of a fork.
- Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
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