Strawberry Syrup

IMG_7628RECIPE #128, DAY #149

ORIGINAL RECIPE:, Daniel Maynard*

TIMING: 1/2 hour, leisurely


TOOLS: A heavy-bottomed sauce pan, small or medium

COOK TYPE: Stovetop

HEALTH: It’s basically flavored sugar, so you aren’t going to win over a real health nut. However, it’s all natural and there is some fruit infusion so you may go up like two notches from “candy.” Serve with some homemade, whole grain flapjacks to make it an almost healthy breakfast.

EXPERIENCE: I had a gaggle of bleary-eyed pre-teens on the morning of a birthday sleepover, and I wanted to make sure I sent them home with a thematic bang. When I asked my daughter for her choice of breakfast, she said French toast, so I added whipped cream, chocolate morsels, and a strawberry syrup to heighten the down-home offering into the ballpark of “fashion.”

This recipe was easy to make and was exactly what we were looking for. There was nothing to change, except for the NOTE below.

NOTES: I strained my syrup to give it a sophistication that matched well with a fashion-themed birthday party. You could, as the original recipe suggests, leave the berries in and let some of them fall onto each serving of French Toast/pancakes/waffles.


  1. In a heavy-bottomed sauce pan over medium-high heat, combine 1 cup of water with 1 cup granulated sugar, stirring until sugar has dissolved.
  2. Add 2 cups chopped (fresh or frozen) strawberries. Bring to a boil and boil for 10 minutes.
  3. Add a pinch of salt and reduce heat to medium-low. Simmer another 10 minutes. Sauce should be, well, syrupy.
  4. Strain into a serving vessel and either serve warm or cover and refrigerate until ready to use.


Serve with pancakes, waffles, French toast, or crepes. Whipped cream and/or dark chocolate morsels wouldn’t hurt.

*Recipe changed from the original.


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