STRAWBERRIES AND ORANGES IN SYRUP
I thought this was an interesting way to use strawberries for a light dessert. Recipe source: local newspaper
Provided by ellie_
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil and cook until clear and sugar is dissolved (2-3 minutes). Let syrup cool briefly and add basil. Set aside to steep and cool.
- Wash strawberries, removing and discarding caps and then cut into quarters (or sixths if you have huge berries).
- Cut away the orange peel from the oranges, and then cut oranges into sections.
- Put the strawberries and orange pieces (and orange juice) in a bowl. Toss. Pour syrup over fruit. Refrigerate at least 30 minutes.
Nutrition Facts : Calories 186.8, Fat 0.6, Sodium 2.8, Carbohydrate 47, Fiber 5.2, Sugar 40.2, Protein 1.9
STRAWBERRIES IN SYRUP
A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It's also great for cutting strawberries into bite sized pieces that won't stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o'clock and handle at 5 o'clock)....
Provided by Lynnda Cloutier
Categories Fruit Breakfast
Number Of Ingredients 3
Steps:
- 1. Mix strawberries, sugar, and pepper, if using in a bowl and toss. The fruit will start to release its juices, which will mix with the sugar and dissolve it. Cover and chill til ready to serve, at least 30 minutes and up to 8 hours. The Roll Cut: A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It's also great for cutting strawberries into bite sized pieces that won't stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o'clock and handle at 5 o'clock). Keeping the knife at that same angle, roll the strawberry or whatever you're cutting, a quarter turn and slice down again. Continue until the fruit or vegetable is entirely sliced into angular looking chunks.
STRAWBERRIES IN SPICED SYRUP
This is a great recipe using ingredients already stocked in your cabinet and one my husband said was knock you to your knees delicious. Serve with fresh whipped cream and enjoy.
Provided by LFRAME29
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 43 g, Fat 0.4 g, Fiber 2.5 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.4 mg, Sugar 39.4 g
STRAWBERRIES IN SYRUP
This is my favorite way to prep strawberries for strawberry shortcake or just to serve with thick creamy Greek yogurt.
Provided by Food Network
Categories dessert
Time 2h7m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
STRAWBERRY-RHUBARB SYRUP
A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.
Provided by Abbey
Categories Syrups
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
- Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
- Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
- Remove syrup from heat. Serve warm or cold.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg
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
STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP
Categories Cake Berry Dessert Bake Strawberry Orange Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
- Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
- Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
- Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
- Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
- Make strawberries in syrup:
- Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
- Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
- Make cream:
- Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
- Assemble shortcakes:
- Cut 4 rounds from cake with cookie cutter.
- Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.
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.
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