Reduced Strawberry Syrup Recipes

Steps:

• combine sugar, juice and strawberries in a small sauce pan.
• bring to a boil over medium heat.
• stir occasionally.
• once mixture begins to boil, reduce heat to simmer.
• simmer for ten minutes, I also like to break the strawberries into smaller chunks while simmering.
• if mixture is not thick enough after 10 mins, add flour.
• simmer for an additional 5 minutes.
• allow sauce to cool for 5 mins and then use it -- I like it warm.

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

Steps:

• Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
• Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
• Turn on the heat to medium-high and mash the berries as they start to cook.
• Once it reaches a boil, let the syrup boil for five to six minutes.
• While it's boiling, make the slurry of cornstarch and water.
• After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
• The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
• If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
• You should let it cool to room temperature before serving.

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Steps:

• In saucepan, bring berries and water to a boil.
• Lower heat, simmer 10 minutes.
• Pour mixture through several thicknesses of cheesecloth, pressing pulp lightly with a spoon.
• Measure juice into saucepan, adding 1 cup sugar for each cup of juice.
• Bring to a boil again, stirring until sugar is dissolved.
• Boil 2 minutes.
• Skim off foam.
• You can also use other berries, such as blackberries, blueberries, raspberries (Note: Syrup can be bottled and preserved for later use. Just pour hot syrup into hot, sterilized jars. Seal.).