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Strawberry-Vanilla Bean Syrup

Strawberry-Vanilla Bean Syrup

My kids love fruit sauces on their pancakes, waffles, and crepes, especially the strawberry sauce. We have a huge strawberry patch in our garden and we are overflowing with strawberries. My son picked a bowl of berries for me and I decided to try my hand at making strawberry syrup with vanilla bean. I let it simmer slowly then strained it through a fine sieve. My kids think it’s excellent and drizzled it all over their waffles the following morning. I love that this syrup has four ingredients and was so easy to make… I won’t be buying fruit syrups anymore!

Strawberry-Vanilla Bean Syrup

How to Make Strawberry-Vanilla Bean Syrup

Split and open the vanilla bean pod down the center lengthwise with a knife. Using the backside of the same knife, scrape the seeds out.

Add the water, sugar, and vanilla bean pod scrapings into a large saucepan over medium-low heat. Stir to combine. Clean and hull your strawberries then slice in half. Add the strawberries to the sugar water and simmer, stirring occasionally, for 30-45 minutes. Remove from the heat and let it sit until cool. Pour the mixture through a very fine strainer and mash the berries against the strainer with a spoon to get every little bit of juice out of them; discard the pulp. Pour the sauce into a serving container and enjoy on pancakes, French toast, waffles, crepes, or add to sparkling water. Store the remaining syrup in an air-tight container in the refrigerator.

Strawberry-Vanilla Bean Syrup

 

Strawberry-Vanilla Bean Syrup

 

Yield:  About 2 cups

Total Time: 60 minutes +/-

Ingredients:

1 vanilla bean, split down the center lengthwise
3 cups of fresh strawberries, hulled & halved
1 cup of water
3/4 cup of sugar

Directions:

Split and open the vanilla bean pod down the center lengthwise with a knife. Using the backside of the same knife, scrape the seeds out.

Add the water, sugar, and vanilla bean pod scrapings into a large saucepan over medium-low heat. Stir to combine. Clean and hull your strawberries then slice in half. Add the strawberries to the sugar water and simmer, stirring occasionally, for 30-45 minutes. Remove from the heat and let it sit until cool. Pour the mixture through a very fine strainer and mash the berries against the strainer with a spoon to get every little bit of juice out of them; discard the pulp. Pour the sauce into a serving container and enjoy on pancakes, French toast, waffles, crepes, or add to sparkling water. Store the remaining syrup in an air-tight container in the refrigerator.

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. Such a great idea!! I love maple syrup, but think I’d love this even more!

  2. It’s been a bumper crop of strawberries this year, and we’re looking for recipes. This is such a good one — what terrific flavor this must have. Really good stuff — thanks.

  3. Fabulous suggestion Pam.
    Although I have a recipe of strawberry syrup marked down to try soon, I love yours a lot and I think thats the one Ill be trying first…
    Cheers,
    Lia xx

  4. Sounds like a delightful way to use a surplus of berries. Alas, I have to buy them at high prices which doesn’t motivate me to use them for anything but direct hand-to-mouth (or spoon-to-mouth) consumption!

    best… mae at maefood.blogspot.com

  5. How lovely to have strawberries in your garden. This sauce looks very special. No wonder the children love it.

  6. There is nothing like strawberries straight out of the garden, love that you made syrup out of them, beautiful color.

  7. Strawberry jam is also easy to make and delicious! But there would never be any extra strawberries in our house; they get gobbled up right away. Your syrup sounds very good with the vanilla included in it.