Prep 0 mins
Cook 10 mins
This syrup can be served hot or cold. You can also use it to top frozen yogurt or ice cream. Cooking Light, March 2000
- 3 cups sliced strawberries, divided
- 1 cup sugar
- 3⁄4 cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 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.
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.