Strawberry season is in full swing here so I have been making quite a few strawberry goodies. Shortcakes, freezer jam, but perhaps the easiest of all, strawberry syrup.

I like to make the syrup really simple and uncomplicated, without too much sugar. I think the flavor of the berries should really be the main focus. We have really sweet berries here, but if your berries are tart, you might want to add extra sugar.

We think strawberry syrup is perfect on pancakes, waffles, ice cream (especially homemade sour cream ice cream) and chocolate desserts. But I also think it could be stirred into fresh lemonade.

Strawberry Syrup with ice cream.

Strawberry Syrup

• 1 cup water
• 1/2 cup white sugar
• 1 1/2 cups crushed strawberries
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch dissolved in about 1 tablespoon water

1. Place water and sugar in a small saucepan and heat until sugar is dissolved; stirring constantly. Add berries, lemon juice and cornstarch slurry. Bring to a boil, stirring constantly, until mixture thickens slightly. Reduce heat and simmer to blend flavors, about 10 minutes.

Breakfast, Desserts, Sauces & Dressings Stawberry Syrup