A couple of months ago, I started to research eating whole foods, real foods and cutting out processed foods. It became something that spoke to me and since then I have been trying to rid our family of eating processed foods. We are not perfect and occasionally I give into convenience. We're taking baby steps and just trying to slowly change our diet to eating better foods.
High fructose corn syrup was one of the things that I immediately took out of our diet. Well when you do that, you get rid of pretty much every breakfast syrup out there. For awhile I bought pure maple syrup at Costco, but it is pretty pricey. So I decided to research and find some other syrups. I have found a homemade maple syrup which I will share next week, but today we have this marvelous strawberry syrup.
It is so simple to make and tastes better then any other strawberry syrup that you could find in a store. Maybe because it has actual strawberries in it. Pour it over pancakes, ice cream, pound cake or cheesecake. Yum! Add a little whip cream and you have the perfect breakfast or dessert.
Simple Strawberry Syrup
2 cups strawberries, washed and diced
½ cup sugar
1 cup + 2 Tablespoons water, divided
1 Tablespoon cornstarch
Instructions
- Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
- In a medium saucepan, bring water, sugar and diced strawberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+cornstarch mixture and blend well. The sauce will thicken, the strawberries will have semi dissolved and the mixture will begin smelling like warm jelly. Turn off heat and allow some cooling before serving.
- Carefully pour strawberry sauce inside a blender (or stick an immersion blender in the pot if you have one) and mix well until it’s a thick sauce. If you would like a thinner syrup you can slowly add about ¼ cup more water while blending.
- Store in refrigerator up to 30days. Take out a few minutes before serving at room temperature or warm.
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