Homemade strawberry syrup only requires two ingredients: strawberries and sugar. Whip up a batch for breakfast this weekend.
Not only is my dad the king of pancakes (amongst other things), but he also makes his own syrup. Growing up in upstate NY we had the luxury of having a small patch of woods behind our house with sugar maples, which my dad would tap in the winter to collect some of their sap which would be boiled down into maple syrup. Sadly I did not appreciate it as a kid and only wanted Mrs. Butterworth’s. Since my parents moved to TN he cannot make his own maple syrup anymore but still continues to make homemade strawberry syrup which has always been my favorite anyway. I love serving it over waffles, pancakes, or French toast topped with even more strawberries. We made a huge batch from one of our strawberry picking excursions, multiplying the recipe below in order to make 5 quarts. This is one of the reasons why they own a chest freezer.
One year ago: Therapy Brownies
Three years ago: Chicken Parmesan Quesadillas
HOMEMADE STRAWBERRY SYRUP
Makes approximately 1-1/2 cups
1 cup pureed strawberries
1 cup sugar
1/2 tsp butter (optional)
- In a large pot over high heat mix the pureed strawberries, sugar, and butter (the butter helps reduce foaming). Bring to a boil, then reduce to a simmer and cook until it thickens, about 15 minutes. Remove from heat.
- Serve warm or store in the refrigerator.
Source: My Dad