Strawberry Pancake Syrup
Ingredients:
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1/4 cup water
1 tsp lemon juice
1/2 tsp vanilla extract (optional)
1 tbsp cornstarch + 1 tbsp water (for thickening, optional)
Directions:
In a medium saucepan over medium heat, combine strawberries, sugar, water, and lemon juice.
Bring to a gentle boil, stirring occasionally, and cook for 8–10 minutes until the strawberries are soft and release their juices.
Use an immersion blender or regular blender to puree the mixture until smooth (or leave it slightly chunky if you prefer).
Return to the pot and simmer. If you'd like a thicker syrup, mix cornstarch with 1 tbsp water and stir into the syrup. Simmer for another 2–3 minutes until it thickens.
Remove from heat and stir in vanilla extract, if using.
Let cool slightly, then pour into a jar or bottle. Store in the fridge for up to 2 weeks.
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Kcal: 70 kcal per 2 tbsp | Servings: About 1 1/2 cups syrup
Tips:
For a silky smooth syrup, strain through a fine mesh sieve after blending.
Use frozen strawberries if fresh are out of season, just thaw them first.
#strawberrysyrup #pancaketopping #homemadesyrup #fruitspread #breakfastrecipes #sweetstrawberries #fromscratch #easycondiments #naturalsweetener #syrupideas