Reviewed: May 20, 2012

I love this! I followed other people's suggestions and just halved the sugar. I figured I could always add more sugar if I didn't think it was sweet enough. But at half a cup it tasted sweet enough. The kids gobbled it up on waffles. I also set aside 1/4 cup of water and added some corn starch so the syrup would come out thicker. I added that in when I had about 3-4 minutes left for it to simmer. I really din't feel like mashing the strawberries so I just used my food processor. This taste so much better than store bought stuff. I will be using this recipe often!!

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Reviewer:

raytaylor1459

Cooking Level: Intermediate

Reviewed: May 13, 2012

This was pretty good. It reminded me of the strawberry syrup I used to get on waffles at restaurants. Although I think that my strawberries were freezer burned, because I tasted a slight burn taste. My boyfriend couldn't taste it and said it was good. I thought it wouldn't be thick enough so I added corn starch, but it was thick enough by the time it was done cooking. The corn starch left little globs in the sauce.

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Reviewer:

CheeryWazel

Reviewed: Mar. 13, 2012

Delicious! Be sure to use fresh strawberries, and if it's too sweet for you, use less sugar! I like to add 1 TB or so of fresh squeezed lemon juice to this, and sometimes, depending what I'm using it for, 1 TB of finely chopped fresh mint. Soooo Yummy! :-)

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Reviewer:

St.PaulMom

Cooking Level: Expert

Home Town: New Brighton, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Jan. 30, 2012

This tasted better than the syrup you get with the strawberry pancakes at the Original Pancake House! Love this syrup and will continue to use it for forever!!!!! 10 stars!!!

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Reviewer:

amylunceford

Reviewed: Jan. 23, 2012

My family loves this syrup! I reduced the amount of sugar to 3/4 cup. I wanted to thicken the consistency just slightly, so I added cornstarch to 2 cups of strawberry syrup. I slowly mixed it back into the remaining syrup and it turned out perfect!.

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Reviewer:

drcowan67

Reviewed: Jan. 17, 2012

Perfect!

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Reviewer:

Corrine

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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Jan. 17, 2012

i made this with splenda it turned out good. It did take longer to get thicker and i refigerated the syrup over night before using. I used less sugar. I like 1/2 would be great, i used a scant 3/4 cups and it was pretty sweet. I will make this again.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Dec. 10, 2011

I had made French Toast, and realized we were running low on syrup. Had some frozen strawberries that I wanted to use up, so we decided to make this. Dont really know if my husband cared for it, but my boys ages 4,2, and 1 loved it. :) thanks!!

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Reviewer:

coloradomommy85

Cooking Level: Intermediate

Living In: Florissant, Colorado, USA

Reviewed: Oct. 7, 2011

I wasn't a big fan of this.. I've made my own syrup in the past and I loved it more than this one. The consistency wasn't what I was expecting.

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Reviewer:

SexyMrsChef

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Reviewed: Oct. 2, 2011

This syrup served on the "fluffy pancakes" recipe is pure Heaven. Added sliced strawberries on top. My family said these were the best pancakes ever. I agree!

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