What a fantastic holiday weekend it was! Hope you enjoyed yours just as much. The weather was wonderful (HOT, but wonderful) and we had some great fun at our shore house. I’m still here, enjoying every last minute of this gorgeous evening, writing this post from our back deck. Life is good.
My assignment for this month’s SRC was Chef in Disguise. Sawsan has quite the recipe collection! Lots of interesting dishes from many different parts of the world. I really enjoyed browsing through them all.
Because it’s ice cream season (and as you can see, pancake season, haha) I couldn’t resist making this syrup. It made enough to fill two mason jars, so we’ve been enjoying it for a few weeks now. SO good, and easy, too!
Thanks for a great recipe, Sawsan! And readers, please click around below and see what everyone else cooked up this month!
Homemade Strawberry Syrup
from Chef in Disguise
2 cups fresh strawberries, ends trimmed
1 cup sugar
3/4 cup water
1 tablespoon cornstarch
1/4 cup water
Mash strawberries to desired consistency (I left mine on the chunkier side). If you prefer smooth, use your food processor or blender.
Place strawberries, sugar and 3/4 cup water in a pot. Bring to boil over medium-low heat for about 10 minutes, stirring occasionally. Halfway through cooking time, dissolve cornstarch in 1/4 cup water and add to syrup.
Remove from pot and serve. Let remaining syrup cool before storing in jars and refrigerating. It will keep for around 2 weeks.