|Combined with Blueberry Pancakes|
Recipe by Robin
I’ve always loved pancakes, especially the apple pancakes that my mom used to make. When I was a kid I adored going to small pancake houses that made syrups from strawberries and other fruits. These days such syrups taste artificial, probably because local pancake houses are hard to find and the corporate chain pancake houses that have replaced them don't make syrup with real fruit.
|First Boil is Foamy as Air is Released|
|Second Boil Thickens Syrup so Stir Constantly|
Do post a comment if you find a delicious way to use this stuff!
make 1 cup
1 cup crushed strawberries (~1 pint)
1 cup water
¼ cup evaporated cane juice (sugar)
Squeeze of fresh lemon juice
Add crushed strawberries and water to saucepan. Bring to boil. Adjust heat so that berries are releasing air (making foam), but not foaming up in the pan. Boil for 10 – 12 minutes, stirring occasionally.
Cool slightly and pour liquid into immersion blender cup. Puree with immersion blender.
Pour liquid back into saucepan. Add evaporated cane juice or other sweetener. Bring to boil and boil hard, stirring constantly, until thickened to consistency you like. This will take around 5 minutes if you’re using evaporated cane juice, perhaps longer with liquid sweetener.
Serve syrup warm or at room temperature.