Reviewed: Jun. 18, 2007

This just didn't work for us. Husband thought it tasted like cough syrup. I boiled it for 12 minutes, and sugar still remained crystalized.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: May 30, 2007

Very easy and tasty! I made this to serve with/over cream cheese-filled crepes. I can't wait to see what else it's good on :)

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RASPBERRYKITTY

Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

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Reviewed: May 14, 2007

After searching long and hard for a good strawberry shortcake recipe, I stumbled across this for the sauce to pour over top and WOW it was sooooo good! As with most recipes, I take two or three that I like and combine - I ended up blending some strawberries in a blender and adding it to the sauce as well as adding some sliced strawberries to the sauce right before it was done to soak up the sauce a bit, but not become soggy. I also used Splenda in place of sugar and it worked good.

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MastahX

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: May 13, 2007

Huge hit at our housewarming party. It was requested for me to bring to the graduation party 2 weeks later. Kids loved it. Topped it with whipped topping. I had double the batch and I think I got 1 strawberry out if it. Went fast!

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Apr. 26, 2007

Delicious!

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MarshaStewart

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Reviewed: Mar. 28, 2007

This is a ggreat recipe. Simple, savory and sweet. But, I saved on the sugar calories by using 1/4 cup sugar to one pound of strawberries 1/4 teaspoon of stavia instead. Thanks for this great idea.

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cjharbor

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Reviewed: Nov. 9, 2006

I loved this little recipe! My husband and I celebrated last nite, and as a little touch, I added a layer of sweet rasberries with strawberries. Talk about nice! Came out awesome..And to boot, we had a glass of champagne with the dessert, so I dropped a little rasberry and a little slice of strawberry to the glasses of champagne, and it was simply DIVINE!!! He loved it, and it was a great hit. I did as the recipe called for, and to speed up the cooling, I placed the bowls of the fruit in the freezer, so the syrup carmelized the fruit very nicely. Thanks so much! It is a keeper for the holidays! :)

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 3, 2006

Absolutely Delicious! I used mine on the french toast waffle recipe on this site. Excellent breakfast for a sunday morning!

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REDROSE6224

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Natomas, California, USA

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Reviewed: Aug. 29, 2006

I made this recipe tonight for my husband and me, and we both found it equally unappealing. I used the required ingredients, only cut down on the sugar and used about 3/4 cups, and it still tasted horribly sweet. The sweetness of this was incredibly disturbing, and even the sour taste of the strawberries did not help at all. I am a huge fan of cinammon, but it really did not work in this case with all the sugar.

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Julka

Cooking Level: Intermediate

Home Town: Sderot, Mehoz Hadarom, Israel

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 7, 2006

Very different, but delicious. Great on ice cream, but I prefer them alone!

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FONDUE79

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Aug. 2, 2006

Knock-you-to-your-knees goodness! And so versatile, too! It would be delicious with so many types of fruit, you can have it year-round. Excellent with a dollop of whipped cream on top. Serving it on top a slice of shortcake, pound cake, sponge cake, or angel cake is entirely optional (but it soaks up the extra syrup and fruit juices for a good distribution of flavor).

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KPorter131

Living In: Logan, Utah, USA

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Reviewed: Jul. 28, 2006

Excellent! Very simple but very tasty. The only change that I made was to double the cinnamon because I absolutely LOVE cinnamon. I also served it over vanilla ice cream with sliced fresh strawberries. Delicious! This syrup would also taste excellent over many apple desserts and would offer a tasty autumn flavour. Thanks for the recipe!

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dworkun

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 25, 2006

This stuff is awesome. I also served it over vanilla ice cream, and the flavors were absolutely delicious. So easy, but so elegant! Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 20, 2006

5 Stars Plus!!! YOWZA!!! I made this exactly except that I made one error which I may continue to keep on doing! I put vanilla ice cream and the strawberries in a desert dish and poured the syrup over that while the syrup was still very warm (stupid move I now know - but we loved what happened!) When the syrup hit the cold ice cream it hardened (like the top of a creme brulee) while it remained syrupy on the strawberries. I cannot tell you how we liked the result. I am going to make it again tonite the proper way but this is a keeper!!! And sooo easy - thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jul. 17, 2006

Great stuff, LFRAME - Thanks! Mom used to do something like that, but without the nutmeg. Great on just strawberries - even better layered in a bowl, cooled in the fridge, then adding a couple scoops of homemade vanilla ice cream, strawberries, more syrup and a little whipped cream! Try it with pineapple bits and ice cream, too!

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WileyP

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

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Reviewed: Jun. 26, 2006

Delicious! This was so easy to make. At first, I was a tiny bit worried about pouring brownish, warm syrup all over my delicious, freshly picked, unsuspecting strawberries--but I'm glad I did! I let the berries macerate in the syrup for a while, then poured it over pieces of Sara's Scrumptious Strawberry Shortcake; first, we sliced the shortcake down the middle, horizontally, then put the syrup on the bottom and top layers. Let that soak while you walk to the corner grocery for some whipped cream...HEAVENLY!

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HeidiLynn75

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

Clearly I don't know how to make a simple syrup; this is the second recipe where I've messed it up. I need to buy a candy thermometer and practice a few times! I boiled this for 10 minutes, added the other ingredients, and let it sit for a few minutes off the heat as directed. Well, it hardened in about a minute and wasn't syrupy at all! So I added an extra 1/2 c. of water, re-melted the sugar, and boiled for about 3 minutes. When I took it off the heat, it remained syrupy. I just put it over sliced strawberries and it was tasty...the spices were a nice addition, as was adding a warm sauce. So in spite of my inability to properly boil sugar and water, this still turned out quite yummy. Thanks!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 4, 2006

I also added coriander for extra spice.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 9, 2006

A nice and easy way to dress up strawberries. I used Splenda instead of sugar and the consistency was weird so I wouldn't recommend the substitution. Pairs nicely with light Cool Whip for a low calorie desssert!

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Melly Gee

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 2, 2006

What a great idea! It reminded me of the way my mom used to prepare strawberries for us as kids. Just sugar, water, and let the sliced strawberries soak for a few hours in the fridge. Making it into a "syrup" with cinnamon and nutmeg definitely gives it a kick. I served it in a wine glass over 2 scoops of ice cream topped with a dollop of whipped cream, garnished with a mint leaf, and there you have a rich, fancy dessert! It'll please the whole family! Yummy!

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