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
Combine strawberry juice, sugar, and corn syrup in a medium saucepan.
Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes.
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.
Yield: 1 3/4 cups
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