15 MINUTE STRAWBERRY SYRUP RECIPE
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.
Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY RHUBARB SLUMP
A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.
Provided by Food Network
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
- Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
- Serve in shallow bowls, topped with whipped cream.
SIMPLE STRAWBERRY SYRUP
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Provided by Daniel Maynard
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 15
Number Of Ingredients 3
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.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g
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EASY STRAWBERRY SAUCE – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 15 minsCategory SauceCalories 60 per serving
- Add the strawberries to a small saucepan with maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, remove 2 tablespoons of sauce that has formed in the pan and whisk together with the cornstarch. Add it back to the pan and stir until thickened, about 3 minutes. If you want less strawberry chunks, mash them while you’re cooking or cook a few minutes longer.
- Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 1 week (or cool and freeze up to 6 months).
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