Strawberry Syrup

berry citrus fruit dessert freeze/chill chill vegan bon appétit fat free kidney friendly vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Lori Longbotham

Makes 2 1/2 cups

Source

Ingredients

1 pound sliced hulled strawberries

1/2 cup water

1/2 cup sugar

1/3 cup corn syrup

Pinch of salt

2 tablespoons lemon juice

Method

Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.