Strawberry Syrup
"I originally made this gorgeous Strawberry Syrup to adorn Vanilla Pannacottas at our super early family Christmas, but it's since been used for so much more! You name it, I've put this Strawberry syrup in it! In milkshakes, atop pancakes and waffles, in icing for our Strawberry Cheesecake Pop Tarts (recipe coming soon), on top of ice-cream, drizzled over tea cake AND cheesecake, as well as mixed through my daily yoghurt. It's absolutely delicious, not too sweet and super heavy on the strawberry, which is what makes this syrup so perfect!"
NotesVIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
EQUIPMENT
food processor
medium saucepan
airtight container
Yields1 1/2 cups
Preparation Time5 min
Cooking Time15 min
Ingredients
- 250 gram fresh strawberries
- 1 cup water
- 1 cup white granulated sugar
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Hull (remove green cap) your 250g of strawberries.
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Place strawberries in a food processor and blitz until smooth.
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Place strawberries in a medium saucepan with 1 cup of water and 1/2 cup of sugar and allow to simmer over a low heat until all sugar has dissolved.
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Remove from saucepan, transfer syrup into an airtight container.