Fruit Syrups
Posted in Sauces, Side Dish & Sauces on July 21, 2011
Let me share a dirty little secret with you all. I make my family pancakes pretty much every weekend. All. Year. Round. During the spring/summer/early fall fruit months, I LOVE to make them fruit syrups too. The photo above is strawberry. It really is quite easy to do, and while I do not make it super thick like many pancake syrups, my family does not mind. Maybe because they are used to Grade B Pure maple syrup?
I am writing this as though it is for strawberries, but I have also done blueberry, raspberry, and blackberry with success.
The Players
2 cups mashed strawberries (I leave mine a little chunky)
3/4 cup Turbinado sugar (aka Sugar in the Raw)
1/2-3/4 cup water
The Fun
1. Bring water and sugar to boil in saucepan.
2. Gently add strawberries and return to boil. Some people like to scrape off the foam, but I leave it.
3. Reduce heat and simmer uncovered for 10-15 minutes or until reduced to a syrup. (This is when I make the pancakes.)
