Recipe by texhawk
This syrup can be served hot or cold. You can also use it to top frozen yogurt or ice cream. Cooking Light, March 2000
Top Review by Baby Kato
Lovely syrup chef. We are enjoying this beautiful red syrup very much. So far I have served it with Jalapeno Cornmeal Waffles, it worked perfectly with them, it has just the right amount of sweet and tartness, a lovely contrast. Tonight we will be enjoying it with my favorite Vanilla Bean Ice Cream and then next week I will use the rest for garnish with cream on a Homemade Sponge Cake... I can't wait. Thank you so much for sharing your recipe, which was quick and easy to make with terrific results. Made for Spring PAC 2014.
- 3 cups sliced strawberries, divided
- 1 cup sugar
- 3⁄4 cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
Directions See How It's Made
- Combine 2 cups strawberries, sugar, water, and lemon juice in a nonaluminum medium saucepan, and bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat, and let stand 10 minutes. Stir in 1 cup strawberries and rind.