Saturday, November 22, 2008

Strawberry Syrup for milk, pancakes, or anything else

2 c. sugar
2 c. water
about 25 fresh or frozen strawberries

Combine all (if you want it smooth blend it first, if you want it extra smooth leave berries whole and strain when you're done) and bring to a boil. Simmer approximately 15 minutes.

This should stay good in the refrigerator for at least a month.

Use a couple of TBSP full in a glass of milk, on top of pancakes, or anything else you can think of.

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