Strawberry Syrup

Who doesn’t love fresh picked strawberries in the spring! Yum! And who doesn’t like ice cream? Seriously, we can’t be friends if you don’t. Just kidding!

I had some strawberries that I picked up at the grocery store, so they were not local and nor fresh picked. They were not very flavorful at all. So what to do with them?

Make strawberry sundae syrup!

I ended up with about one and half cups of strawberries cut in half, about ¾ cup of sugar and a couple of tablespoons of Cherry Pomegranate juice. You can just use water. Place all the ingredients in a saucepan and bring to a light simmer. Cook for about 5 minutes, stirring occasionally and making sure it does not go to a heavy boil. After 5 minutes mash the strawberries, I used an old fashioned hand held potato masher. Love that kitchen tool! Let it simmer for another minute or two and turn off the heat.

It should thicken as it cools and still be pourable.

Depending on how sweet (or not so sweet) your berries are will dictate how much sugar you use to make the syrup.

You can serve this syrup warm or cold over ice cream, waffles, pancakes or French toast.

I hope you are enjoying the Memorial Day weekend.

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