I have a dream. I dream of eating strawberries year round. I have a plan to implement my dream. It involves my freezer.
Every year during strawberry season, I buy pound upon pound of strawberries. We eat strawberries plain, strawberries in fruit salads, strawberries in smoothies. Strawberries, strawberries, strawberries. Mmm.
I decided to try my hand at making a strawberry syrup for ice cream. Or, in my son's case, Rice cream. I was too lazy to mash the berries, boil and then strain them, so I just used a puree. I'm not sure this should be classed as a syrup as it's a little too thick, but here it is anyway.
2 cups pureed strawberries
2 cups white sugar
1 cup water
Boil until it reaches a temperature of 110C (230F). Be careful not to allow to boil over. Serve over ice cream. Makes about 2 1/2 cups.
It reminded me of the old strawberry ribbon ice cream they used to make with vanilla ice cream and a swirl of strawberry syrupy stuff throughout. Yum yum.
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