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
STRAWBERRIES IN SYRUP
This is a quick, easy way to prep strawberries for strawberry shortcake or just to serve with a thick creamy yogurt.
Provided by Juenessa
Categories Strawberry
Time 2h2m
Yield 6-8 serving(s)
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.
Nutrition Facts : Calories 51.3, Fat 0.2, Sodium 0.6, Carbohydrate 12.9, Fiber 1.2, Sugar 11.1, Protein 0.4
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
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
WAFFLES WITH FRESH STRAWBERRY SYRUP
Provided by Food Network
Time 25m
Yield 8 to 10 (4-inch) waffles
Number Of Ingredients 14
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.
- 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.)
STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
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.
CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
- Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
- Cook until golden brown, turning once, about 2 minutes per side.
- Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
- Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
- Serve warm over French toast or on the side at the table.
ALMOST-FAMOUS STRAWBERRY LEMONADE
Provided by Food Network Kitchen
Time 45m
Yield 6 drinks
Number Of Ingredients 5
Steps:
- Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
- Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
- Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.
STRAWBERRY SYRUP-CANNING RECIPE
Make and share this Strawberry Syrup-Canning Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Strawberry
Time 45m
Yield 3 pints, 18 serving(s)
Number Of Ingredients 6
Steps:
- Note:.
- Lemon Peel, pith removed will be 1 2-inch strip.
- Wash strawberries, drain and de-stem.
- Crush strawberries.
- In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
- Simmer for 5 minutes, stirring often.
- Strain through a damp jelly bag or several layers of damp cheesecloth.
- In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
- Bring to a hard, rolling boil.
- Add the strawberry juice mixture and corn syrup to sugar syrup.
- Boil for 5 minutes, stirring often.
- Stir in lemon juice.
- Ladle hot syrup into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
- Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.
Nutrition Facts : Calories 304.3, Fat 0.2, Sodium 2.9, Carbohydrate 80.2, Fiber 1.7, Sugar 47.6, Protein 0.6
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
STRAWBERRY SYRUP FOR COCKTAILS
This is how I make Strawberry syrup for cocktails using this syrup. It has a dominant strawberry flavor and is easy to make. This can be stored in the refrigerator with a tight fitting lid for up to 4 weeks. Use it to top ice cream or in your tropical cocktails
Provided by Vseward Chef-V
Categories Beverages
Time 20m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Combine Simple Syrup and sliced strawberries in a medium saucepan and bring to a simmer over medium heat. Cook until strawberries have cooked down and syrup has a distinct strawberry flavor, about 10 minutes.
- Remove from heat and cool to room temperature. Strain syrup, discard strawberries, transfer to a container with a tight-fitting lid, cover, and refrigerate until ready for use.
Nutrition Facts : Calories 24, Fat 0.2, Sodium 0.8, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 0.5
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.
WAFFLES WITH FRESH STRAWBERRY SYRUP - EMERIL LAGASSE
Make and share this Waffles With Fresh Strawberry Syrup - Emeril Lagasse recipe from Food.com.
Provided by cookiedog
Categories Breakfast
Time 25m
Yield 9-10 serving(s)
Number Of Ingredients 13
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.).
Nutrition Facts : Calories 327.7, Fat 9.4, SaturatedFat 5, Cholesterol 101.7, Sodium 266.8, Carbohydrate 53.7, Fiber 1.8, Sugar 30.8, Protein 7.8
STRAWBERRY SYRUP
Provided by Lori Longbotham
Categories Berry Citrus Fruit Dessert Freeze/Chill Chill Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.
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
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
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