Strawberry Syrup

This post is sponsored by Eckert’s, however, as always, all opinions are our own.

It’s strawberry season here in the Midwest and Eckert’s has the best around! They host an annual Strawberry Festival, and our family enjoyed strawberry picking, carnival rides, and brunch in their Cider Shed. We brought home an abundance of strawberries back home and made the most delicious, simple strawberry syrup this weekend.

This recipe couldn’t be easier. It highlights the fresh flavor of the strawberries and is perfect on top of pancakes or ice cream! Store in an air-tight container and it should be good for at least a week. We will be making this regularly around here.

Strawberry Syrup

Prep Time: 5 min. Cook Time: 10-15 min.

Yields: 2 cups

Ingredients:

1 lb. fresh strawberries, hulled and sliced

3/4 cup sugar

3/4 cup water

1 1/2 teaspoon lemon juice

Preparation:

In a small pot, combine strawberries, sugar, water, and lemon juice. Bring to a boil, then reduce to simmer 10-15 minutes. Remove from the heat and allow to cool to room temperature. Blend syrup with a stick blender, blender, or food processor. Store in an air-tight container in the fridge for a week. Top on pancakes, ice cream, or just about anything.