It’s berry time! Yum, yum, yum. Make this delicious strawberry syrup for a sweet topping treat on most anything you can think of.
While I have a love for all the berries, when it comes to breakfast topping and adding into milkshakes I think strawberry is my favorite.
We went to our local farm up the road and did some strawberry picking. Such a fun experience for the kids if you have never done it before. The berries are simple enough for toddlers to pick–and eat–then pick some more. Plus, it makes for a great learning field trip.
Once we got all those strawberries home we cleaned them. Hulled them out. Then crushed them!
Some people use a good ole’ potato masher or meat tenderizer for crushing strawberries. I use a chinois. A chi-..? what? Chinois. It is a cylinder strainer that uses a pestle to crush, strain, and pulverize most anything. I love mine because my amazing mother-in-law got it for me at antique store (she gets me). Secondly, because it’s the best way to crush berries for jam making. It gives you the berry goodness, without all the seeds and skins you don’t want.
Then we made strawberry jam. Lots and lots of strawberry jam. We are set for until next strawberry season on jam. Actually, I always think that we are set and 6 months from now I’ll be wondering where all the jam could have gone.
Well, there were some crushed strawberries left over that didn’t fit into the final jam recipe. What’s the best thing to do with this last bit of crushed strawberries? Why, make strawberry syrup of course.
Not only is this a quick make recipe. It is also a great way to finish up a day of canning. Take a rest, get off your feet, sit down and eat some ice cream with fresh strawberry syrup.
So from farm to table, and lots of kitchen love in between, it was a wonderful day.