Tuesday, 23 July 2013

Fresh Strawberry Syrup, a Solution for Diminishing Returns

When the berry season first started, our strawberries were big, fat and very juicy.   We are still getting a few strawberries from our tiny patch but they are getting increasingly seedy and smaller.  Gone are the days of strawberries and cream. 


I've been through the 'Jam Phase'  There aren't enough berries to make a batch of jam but just enough to make fresh Strawberry Syrup for brunch.


I think this would be good over ice cream or cake or waffles, but I made these SUPER SIMPLE PANCAKES .   Begin by making the Strawberry Syrup.



Here's how to do it:

Place two cups of sliced fresh strawberries into a small sauce pan.  Add 1/4 to 1/3 cup sugar and cook over a low flame, stirring constantly until the sugar melts.  Bring the heat up and slowly boil the mixture for about 5 minutes or until the berries are soft and slightly syrup-y.   

Now, I have an aversion to seeds so I used a stick blender and whizzed the berries until they were smooth.   Place a wire strainer over a bowl and pour the strawberry syrup into the strainer.  Gently stir with a wooden spoon to separate seeds from the syrup.    Your strawberry syrup is ready to serve!


Fresh strawberry syrup is my solution for diminishing berry returns. 

3 comments:

  1. Looks yummy! Our strawberry harvest is almost over too.

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  2. Replies
    1. Thanks Janice! : ) Sad to see the strawberries coming to an end but we had a good crop this year.

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