I have run out of ideas with strawberries. I think syrup might be my last idea. But I can’t complain because strawberry syrup is so versatile. This particular recipe is thick and chunky. I could have strained out the chunks, but then I would have wasted a lot of strawberries. So serve this over breakfast waffles, crepes, scones, pancakes or even put it on toast. Then put some on ice cream. This stuff is just a nice, sweet addition to whatever comes to mind.
4 cups diced fresh strawberries
½-¾ cup sugar, depending on your taste
½ cup water
1 tsp lemon juice
1 Tbsp cornstarch
3 Tbsp water
Add strawberries to a medium saucepan. Set heat to medium high. Add sugar, water and lemon juice. Once the water is boiling, start mashing the strawberries with a masher. Stir occasionally until strawberries are broken down and sauce has thickened slightly.
In a small cup combine the cornstarch and water. Remove pan from the heat and stir in the cornstarch mixture. Use immediately or cool and store in an air-tight container. Serve syrup over waffles, pancakes or ice cream.