A throwback blog post!
It’s strawberry season!
I’m always looking for something new and yummy to do with the huge amount of strawberries in my fridge. I love that Aldi has their strawberries for 99 cents a pint! So…each time I go in, I buy about a gallon’s worth of strawberries. My fridge is bursting with strawberries!
Some will be made into freezer jam.
Some will just be eaten.
Some were made into strawberry syrup this morning!
It was soooo easy, and I need to thank my sister, Michelle, for the inspiration.
Honestly, I have purchased my last bottle of syrup. Real maple syrup is not in our budget, so I’ve gotten whatever has been at Sam’s. I am done with feeding Mr. Big (My Big Bald Dude) straight high fructose corn syrup…and I’m done with him feeding it to the munchkins. (I don’t give them syrup — waaaay too messy — but they do “baby bird” bites from their Daddy & Pa.)
So, this morning, I finally stepped out and made my own syrup…and strawberry syrup at that! My husband’s comment when he tasted it? “You need more practice!” (Don’t take offense for me, it’s really his loving way of saying, “Make this again…and again…and again!”)
Without further ado, here’s how I did it — with some ideas for substitutions if you don’t like processed sugar or butter.
- 1/2 cup white sugar (Rapadura or sucanat would probably work.)
- 1/2 cup brown sugar (Muscavado would probably work.)
- 1 cup water
- 2 Tbsp butter (Coconut oil might taste nice.)
- 3/4 pint strawberries washed, capped and diced
- 1 tsp butter
- 1 tsp vanilla
- In a small saucepan, combine your sugars, water, and 2 Tbsp butter. Bring to a boil on medium heat. Stir it occasionally as it comes to a boil. Once it begins to boil, turn the heat down to low for a few minutes, then add your strawberries. There may be a skin on the top when you add your berries, just stir it in. Allow the strawberries to cook for 3-5 minutes. You want them to soften up, but not get yucky. (Yes, that’s the technical term!) Remove your saucepan from the heat, and, while it’s still hot, use an immersion blender to blend everything together into a smooth sauce. If you don’t have an immersion blender, I highly recommend that you get one! But for today, you could put it in the blender or a food processor. Once it’s all smooth, stir in the vanilla and 1tsp butter, and you’re good to go!
You could do this with most any berry. It is so very yummy, easy, without high fructose corn syrup…and made with ingredients that you probably have on hand!
If you have a syrup recipe you enjoy, please share in the comments!
This article was first seen on liferegardless.org — another one of my blogs!
Grace & Peace, Carrie