Recently, I bought one of those mongo 6 pound packages of fresh strawberries to use for strawberry shortcake. After making the shortcake, however, I still had 2 pounds of the precious berries. Not wanting the leftover berries to go to waste, I decided to make some strawberry syrup. Not only is it easy to make, but it’s way better than store bought berry syrup and can be used in a variety of ways. For instance, a topping for pancakes or waffles, mixed with plain yogurt, stirred into hot oatmeal, added to club soda or lemonade for a refreshing drink, etc. 

Watch the heat on the boiling berries. I was multitasking while I made the syrup and ended up with a strawberry mess all over my stove. Good times!

Let me know how you use your strawberry syrup. There’s so many possibilities…

Strawberry Syrup
-Recipe from Bon Appétit Magazine

1 pound sliced hulled strawberries
1/2 cup water
1/2 cup sugar
1/3 cup corn syrup
Pinch of salt
2 tablespoons lemon juice

Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.

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Tags: corn syrup, lemon juice, strawberry, sugar, syrup