This recipe will be wonderful over waffles, pancakes or crepes with fresh berries folded inside with some whip cream. Strawberries and chocolate are always great so take a peeler and peel strips of chocolate from a bar and then use them for an added touch.
Strawberry syrup delight
1 pint fresh strawberries cut in half
3/4 cup sugar (I like the superfine)
2 tablespoons corn syrup
1/2 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon butter
Place strawberries in blender or food processor and puree. Transfer the strawberry mix to a saucepan and then add the remaining ingredients. Bring to a boil for one minute,then reduce and let simmer about four more minutes.
Skim off any foam and if you choose to keep it seedless, strain the syrup at this time — this choice is yours!
Or, you may put it over some Ice cream as a nice dessert and top with fresh whip cream and the chocolate shavings and a mint leaf.
Or, take a bowl of blueberries, strawberries, blackberries and mix the syrup in gently and put it over some pound cake with ice cream too.
Or, with some of the left over syrup, add it into a blender along with some other fruit, a handful of freshspinach, slices of cucumber, a few leaves of mint and some apple juice or milk and ice to make yummy breakfast smoothies.
Here’s a great idea for a Mothers Day treat — put the syrup into an adorable jar with a lid, tie it with a ribbon and attach a poem or a note and you have an incredible gift that is made with love.
Shelly Guantone was raised in the Oakland Hills and lives in Lodi with her husband, Nick Guantone. They have three children and three grandchildren. She and her husband own and operate Guantonio’s Mobile Wood Fired Oven. In her free time, she enjoys cooking with her grandbabies, gardening and caligraphy.