Strawberry Raspberry Honey Syrup Recipes

SIMPLE STRAWBERRY SYRUP

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.

STRAWBERRY-RASPBERRY HONEY SYRUP

Steps:

• Wash the berries and then puree them (add a little water if necessary) in a blender.
• Pour the puree into a large Dutch oven. Add the honey and sugar. Don't forget to rub the top, inside lip of the pot with butter to prevent boiling over.
• Slowly bring to a boil, stirring often until the sugar melts. Boil, stirring occasionally, until the mixture reaches 216-218 degrees.
• Fill clean canning jars (I used six 12-ounce jars here). Leave ¼ inch headspace.
• Wipe the jar lips with a moist paper towel and fix the two-piece canning lids.
• Process in a water bath for 15 minutes.
• Remove from the water bath and let cool completely.

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.

STRAWBERRY HONEY SAUCE

Steps:

• Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
• Remove from heat and add lemon juice and strawberries.
• Stir until blended, cover and let stand at room temeperature until ready to serve.
• Note: The sauce will keep covered in the fridge for 2 to 3 days.
• Allow to reach room temperature before serving.