STRAWBERRY SYRUP RECIPE
Steps:
- In a large, lidded pot add all the ingredients. Over medium-high heat bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
- Place a fine mesh strainer over a medium bowl. Pour in the strawberry mixture, and work the mixture through the strainer. Use a wooden spoon to press the strawberries to release their liquid. Place strawberry solids in a container to use later (perhaps freezer jam).
- Return the strawberry liquid back to the pot. Bring to a boil over medium-high heat, then reduce to a low boil. Continue to boil, with the lid off, for about 15-20 minutes, or until the mixture thickens to a syrupy consistency.
- Let the syrup cool to room temperature, about 1-2 hours (it will thicken even more as it cools). Finally, pour the syrup in sterilized jars or bottles.
Nutrition Facts : ServingSize 0.25 cup, Calories 123 kcal, Carbohydrate 31 g, Sodium 3 mg, Fiber 1 g, Sugar 29 g
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.
SIMPLE STRAWBERRY SAUCE
This simple tasty strawberry sauce requires no cooking and is great for summer!
Provided by bluegirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 2
Steps:
- Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.
Nutrition Facts : Calories 65 calories, Carbohydrate 16.2 g, Fat 0.3 g, Fiber 2 g, Protein 0.7 g, Sodium 1 mg, Sugar 13.3 g
STRAWBERRY SYRUP
This is a delicious and easy to make syrup. I use this to pour over pancakes and Belgian waffles, over ice cream or pound cake, angel food cake or cheesecake! Your imagination is your only limitation! Please remember to skim the froth off the syrup while it is simmering for your best flavor. I first discovered this recipe in Southern Living.
Provided by Bev I Am
Categories Sauces
Time 15m
Yield 2 1/4 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 738.9, Fat 0.5, Sodium 3.4, Carbohydrate 190, Fiber 3.2, Sugar 185.2, Protein 1.1
SUMMER STRAWBERRY SYRUP WITH CANNING INSTRUCTIONS
Capture the flavours of summer with this delicious strawberry syrup. This concentrate is ideal for making pitchers of fruity strawberry cordial. You can pour this strawberry syrup over ice cream with a few shavings of chocolate for a simple yet sensational dessert. It also makes a decadent addition to summer cocktails. This recipe is versatile [...]
Provided by Walkerland
Categories Canning
Number Of Ingredients 3
Steps:
- Instructions1. Wash and hull your strawberries. Cut large berries in half. Add the strawberries, sugar and lemon to a saucepan. Stir to combine.2. Bring the mixture to a boil and let simmer for five minutes. Turn off the heat. Let the mixture steep in the pot until cooled. All of the colour should bleed out of the berries creating a bright red syrup.4. Strain the strawberry mixture through the cheesecloth and strainer or jelly bag. Don't push or squeeze the mixture or you will end up with a cloudy syrup. You can gently stir the mixture once or twice to help release the liquid. To get them most syrup let this sit for at least one hour (overnight is ideal) to allow the liquid to drain from the berries.5. Once drained you can bottle the syrup and store it on the refrigerator. It will keep for a couple of weeks. For longer storage you can process it in a hot water bath. Follow your canners instructions to process. Sterilise your canning jars and supplies. Bring the syrup to a quick boil, ladle into sterilized jars, seal and process for ten minutes.6. Serve your syrup over ice cream or pour a splash into your summer cocktails.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
EASY STRAWBERRY SYRUP
This easy strawberry syrup recipe is so easy to make! It lasts in your fridge as fresh syrup for a long time but can also be frozen or canned to enjoy all year long.
Provided by Kim Mills @ Homestead Acres
Categories Canning
Time 55m
Number Of Ingredients 4
Steps:
- Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract.
- Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes.
- If freezing cool and ladle into freezer containers.
- To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom.
- Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight. Process in a water bath canner for 10 minutes or according to your altitude.
Nutrition Facts : Calories 51 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 12 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.
STRAWBERRY SYRUP
Follow step-by-step, photo illustrated instructions for making Strawberry Syrup. We'll also show you how to can it using a water bath canning process that's simple, easy and fun. Saving Summer In A Jar is a great way to enjoy the great taste of Strawberries throughout the year. Use this syrup on pancakes, pound cake, or your favorite Ice Cream. You're going to love it.
Provided by Steve Gordon
Categories Canning
Time 1h5m
Number Of Ingredients 3
Steps:
- Gently rinse the berries under cold running water.
- Remove the caps and stems.
- Place the berries in a large mixing bowl and mash them well.
- Add the lemon juice, stir well.
- Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
- REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
- Place colander over a sauce pot. Drape with clean white cotton cloth.
- Pour the strawberries in the strainer, let drain until cool.
- Squeeze as much juice as possible from the berries. Set aside for now.
- Wash jars and bands in hot soapy water, rinse well.
- Place jars in boiling water, let boil for 15 minutes to sterilize.
- Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
- Add the bands and NEW lids to the water, let stay until ready to seal jars.
- Prepare your canning station, have everything needed on hand and ready.
- Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
- Place juice in large sauce pot.
- Adjust the sugar to juice ratio as desired for your own personal tastes.
- Add sugar, stir mixture constantly to prevent burning and sticking.
- Bring mixture to a boil, let simmer at this point for ONE minute.
- Remove jars from hot water, set on towel.
- Using a ladle and funnel, fill jars, leaving ¼ inch head space.
- Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
- Lift one lid from water and center on top of jar.
- Lift one band from water, place on jar, tighten only finger tight.
- Repeat this process until all jars are filled.
- Place sealed jars in canning rack of water bath canner.
- Lower the filled rack into the water.
- Water must cover the jar tops by about 1-2 inches at all times.
- Bring back to a boil, cover the canning pot.
- Start timing the canning process.
- Process the jars based on the proper altitude time for your area.
- When processed, raise the rack and let rest on rim of canner for five minutes.
- Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
- Resist the urge to press the tops of the jars for a full 24 hours.
- Enjoy the "ping" sound as your jars seal.
- If the button on the lid remains down, jars are properly sealed.
- Any jars that did not seal may be refrigerated and used first.
- Store jars in a cool dark area for up to one year.
- Enjoy!
SIMPLE STRAWBERRY SYRUP (FOR PANCAKES)
Make and share this Simple Strawberry Syrup (for Pancakes) recipe from Food.com.
Provided by Kzim4
Categories Sauces
Time 15m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Combine geletin, cornstarch, and sugar in a large saucepan.
- Add water and stir to combine.
- Add strawberries and mash (I use my potato masher) to break into small pieces.
- Heat over medium-high heat until mixture boils.
- Continue to boil for 1 minute or until syrup thickens.
- Cool.
- Store in fridge.
- Warm syrup to serve.
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
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
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
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- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
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- Rinse the berries clean, then hull them with a paring knife by slicing around and pulling out the stem.
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