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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. 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.

  2. 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

  3. 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

  4. 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.