Strawberry Pancake Syrup
Fresh, ripe strawberries are blended with sugar and a hint of lemon to create this sweet, smooth strawberry syrup. Perfect for pancakes, waffles, French toast and ice cream.
Servings: 6 servings
Calories: 140kcal
Ingredients
- 16 ounces fresh strawberries hulled
- 1/2 cup water
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon butter
Instructions
- Add hulled strawberries to blender with the water. Puree until smooth.
- Strain puree through a mesh strainer into a medium saucepan. Stir in sugar, lemon juice and vanilla. Bring to a simmer over medium heat.
- Continue to simmer, stirring occasionally, until the syrup thickens and coats the back of a spoon, about 10 minutes.
- Remove from heat and stir in the butter until melted and smooth.
- Cool syrup before pouring into airtight containers and storing in the refrigerator or freezer.
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 31g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Fiber: 2g | Sugar: 29g