Homemade Fresh Strawberry Syrup Food

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.

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.

FRESH STRAWBERRY SYRUP

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.

STRAWBERRY SYRUP

Steps:

• Process strawberries in a food processor until smooth.
• Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds.
• Stir in sugar and juice; cook over low heat, stirring until sugar dissolves.
• Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top.
• Remove from heat; cool.
• Enjoy!
• Makes 2 1/4 cups.

WAFFLES WITH FRESH STRAWBERRY SYRUP - EMERIL LAGASSE

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.
• Fresh Strawberry Syrup: 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.).

STRAWBERRIES IN SYRUP

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.

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.