1CupCane Sugaryou may also use brown sugar or light brown sugar
1tablespoonLemon Juicefrom fresh lemon
Rinse the strawberries, cut off the stem from the top, and slice them in halves. Transfer them in a pan on medium heat.Next add the sugar, lemon juice water to the pan.Let it all come to a boil (uncovered) and then let the syrup simmer on medium heat for 10 minutes until strawberries are very soft. Feel free to use the spoon to mash the strawberries as they become soft. Stir occasionally.Once all of the strawberries are softened, add the vanilla extract and stir. Next, you have a few options: use an immersion blender to blend the strawberries completely, if you want the syrup to be smooth. Or, leave the strawberry chunks from mashing with the spoon.Let the syrup simmer on low for 5 minutes after blending or mashing.
Once the strawberry thickens up, remove pan from heat and let the syrup cool down completely. Here you may strain it if you want a silky-smooth texture. If the syrup is too thick after cooling down, adjust the liquid, by adding 1 tablespoon (or more if needed) to the syrup, stir, and strain.Store in an airtight-container and keep it refrigerated for up to 2 weeks. Use this fresh homemade strawberry syrup as a topping on pancakes, waffles, or crepes.
*** This syrup will last up to 2 weeks in the refrigerator if stored in an airtight container. *** If you prefer a chunkier syrup, simply mashing the strawberries with your spoon will do the trick as well. For this recipe we were going for a smooth texture.*** Calories are estimated per serving.