Fresh Strawberry Syrup
Yield: 1 3/4 cups
- 3 quarts fresh strawberries, washed and capped
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- Slice the strawberries. Mash the berries in a shallow pan, using a potato masher or fork. Pour the berries through a wire-mesh strainer, lined with 2 layers of cheesecloth, into a bowl. Press berry pulp with the back of a spoon to squeeze out 2 cups of juice. Discard pulp.
- Combine strawberry juice, sugar, and corn syrup in a medium saucepan. Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes. Stir frequently.
- Remove from heat and skim off foam. Let cool.
- Cover and store in the refrigerator.
- Serve with cheesecake, fruit, yogurt, pancakes, waffles and so on.
This syrup is good for 10 days.
Posted by LladyRusty at Recipe Goldmine 7:41:30am 8/3/03.
Source: Jo Anne Stutzman - Pungo Strawberry Festival Cookbook