Strawberry Syrup

I must confess, I cannot eat 3 pints of strawberries in one week. Or two weeks. Last night, as I was taking fridge-inventory, I noticed that the strawberries were not looking their best. In retrospect, I should have frozen them as soon as I got them home last week, so I could save them for a jam making session in the Fall. I could not bear to toss them in the compost, so I thought back to the days when my parents took us strawberry picking and when my mom made jams and syrups. On Sunday at 5pm, I was not about to start a canning assembly line. I was, however, willing to spend a little making strawberry syrup.

I'm not sure where my recipe came from, but it's delicious, strawberry sweet, and super easy. I plan on serving it at the baby shower we're throwing for our friends next weekend as part of the make-your-own-sundae bar.

Strawberry Syrup

You'll need:

• 4 cups strawberries, washed and hulled  
• 4 cups sugar 
• 1/2 tsp fresh lemon juice  
• a food processor or blender 
• a fine mesh sieve
• a sauce pan

In food processor or blender, puree strawberries until smooth. Strain through mesh sieve to remove seeds. Pour into sauce pan, and add sugar and lemon juice. Stir.

Heat on low until sugar dissolves completely. Turn up to med-high heat and bring mixture to a boil, then lower and simmer, approx. 5 minutes. Remove from heat. There will be a bit of pink foam on the top of the syrup. Skim off the foam and let cool. Store in mason jars. (I happened to have two tall-neck glass bottles free, so I used them).

Serve over ice cream, pancakes, waffles, yogurt, or other fruit.