Fresh Strawberry Syrup

Oxmoor House
1 3/4 cups.


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3 quarts fresh strawberries, hulled
1/2 cup sugar
1/4 cup light-colored corn syrup


Slice strawberries; crush berries in a shallow pan, using a potato masher or fork. Pour berries through a wire-mesh strainer lined with 2 layers of cheesecloth into a bowl; press with back of spoon against the sides of the strainer to squeeze out 2 cups juice. Discard pulp remaining in strainer.

Combine juice, sugar, and syrup in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring frequently. Remove from heat, and skim off foam. Let cool. Cover and store in refrigerator up to 10 days. Serve with low-fat cheesecake, fruit, nonfat frozen yogurt, pancakes, or waffles.

Created date

August 2009

Nutritional Information

Calories 33
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 8.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 4 mg
Calcium 0.0 mg