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Strawberry Syrup
This is a must have breakfast recipe! Perfect for pancakes, waffles, crepes and more. Go the extra mile and add sweetened whipped cream on top, you won't regret it!
Servings:
6
Prep
5
minutes
minutes
Cook
10
minutes
minutes
Ready in:
15
minutes
minutes
Ingredients
2
lbs
fresh strawberries,
hulled and diced small
1
Tbsp
fresh lemon juice
6 - 8
Tbsp (78g)
granulated sugar*,
to taste
4
Tbsp (60ml)
water,
divided
1
Tbsp (10g)
cornstarch
Instructions
In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.
Notes
You can also substitute with half honey.