Thursday, March 1, 2012

Strawberry Homemade Pancake Syrup


This is an absolutely divine Strawberry Homemade Pancake Syrup that takes less than 30 minutes and makes a pint of sumptuous syrup!   We truly enjoy this syrup.  Who needs to buy syrup from the store when you can make this at home?

Strawberry Homemade Pancake Syrup makes about 1 quart syrup

1/2 pound frozen strawberries, defrosted
1/2 cup granulated sugar
1 tablespoon orange juice

In a medium saucepan combine ingredients.  Smash strawberries and turn heat to medium.  Bring to a boil, reduce to simmer for 10 minutes without a cover.

Remove from heat. Use a stick blender, or carefully transfer to a blender. Blend until smooth. 

Set a fine-mesh sieve over a canning jar and strain the syrup to remove the seeds.  You can skip this step if you prefer seeds in your syrup.

Enjoy warm on pancakes.  

Allow to cool to room temperature before using for ice cream and cocktails. 

Enjoy!

NOTES: Recipe can be doubled. You can use fresh strawberries.

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