Strawberry Syrup

I’m so glad its Spring!  Aren’t you?  We had a few days of really beautiful weather, then the cool wind came sweeping in again.  It’s ok.  I know how you are, March.  You like to tease us.  “Come in like a lion and out like a lamb”, as my grandpa used to say.  Well, it’s almost time for the lamb.  Whatever that means!

I had some strawberries in my fridge that were a little past their prime.  Nothing really wrong with them, just time to get them used up.  So I made some syrup.  The process is very similar to making jam, but I puree mine to get rid of most of the lumps.  The resulting syrup is great on pancakes, in Italian Sodas, and wonderful in a Strawberry Vinaigrette dressing.  Great.  Now I have to go buy more strawberries!

Strawberry Syrup

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  • 1 pint fresh strawberries, cored and chopped
  • 1/4 cup sugar
  • 1/2 cup water
  1. Place ingredients in a saucepan over medium heat.  Bring to a boil, reduce heat, and simmer for about 7 minutes.  The strawberries should break down and become thick.
  2. Use an immersion blender or transfer hot strawberries to a blender or food processor and puree until almost smooth.  Store refrigerated.
  • What to do with it:
  1. Serve over ice cream or pancakes.
  2. Serve in an Italian Soda (2 Tbsp strawberry syrup, 1 cup club soda, 2 Tbsp half and half (optional), 2 Tbsp whipped cream (optional).
  3. Strawberry Vinaigrette for one salad: 1 Tbsp strawberry syrup, 1 Tbsp raspberry vinegar or apple cider vinegar, 1-1/2 tsp olive oil– serve over spinach leaves with sliced strawberries, chopped apples, and toasted pecans.

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