Easy Strawberry Syrup is such a treat! Use it to top ice cream, pancakes, french toast, or even use in frosting! I could drink this stuff with a straw!
Seeing as it’s ice cream season and all, I thought I would bring you guys my latest obsession. STRAWBERRY SYRUP! People…how did I live so long without this in my life?
I’ve made you Nutella Hot Fudge, Salty Butterscotch Sauce, Microwave Caramel Sauce to name a few ice cream toppers, I’ve never gone in the direction of fruit. Because we all know fruit isn’t dessert. Ahem.
A bowl of strawberries after dinner is for quitters. But strawberry sauce on top of ice cream…you’re definitely trying.
To put it kindly, let’s give fruit a solid costarring role in the dessert show. I feel like we can all agree on that.
And when I tell you this stuff is seriously life changing, I mean it. Dare I say I might like this better than hot fudge? Is that even legal?
And what’s so great is that it’s crazy easy.
Grab some strawberries. I used 4 cups chopped, which equals out to be about 2 pounds before you chop them.
Cook those in a sauce pan with some sugar and a little lemon juice…
The strawberries will (and should) get very mushy, and the sauce will begin to thicken slightly.
Next take a masher and really pulverize those strawberries. You want all the goodness in there…
Because you’re going to strain the pulpy bits out…
You don’t HAVE to do this part, but it’s how I prefer.
Then let it really drain. You can even help the process along by pressing down on the pulp.
Once it’s drained as well as it can be, you’re all set! As it cools it will thicken up…but you can serve it warm or cool.
We LOVE using this on pancakes…
I mean seriously right now.
But it does always come back to ice cream…
Author: Cookies & Cups
Serves: 1 cup
- 4 cups strawberries, rinsed and quartered
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Place strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Bring the mixture to a boil and cook, stirring constantly. Turn heat down to medium-low and boil for 10-15 minutes until the strawberries are completely soft, and mixture is slightly thickened.
- Remove from heat and stir in the vanilla extract.
- Using a potato masher or pastry cutter, mash the strawberries until they are completely mashed.
- Use a fine mesh strainer to strain the strawberry liquid into a glass bowl or jar. Syrup will thicken up as it cools.
- Serve warm or chilled.
Store airtight in the refrigerator for up to 5 days.