SIMPLE STRAWBERRY SYRUP
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Provided by Daniel Maynard
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g
STRAWBERRIES AND ORANGES IN SYRUP
I thought this was an interesting way to use strawberries for a light dessert. Recipe source: local newspaper
Provided by ellie_
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil and cook until clear and sugar is dissolved (2-3 minutes). Let syrup cool briefly and add basil. Set aside to steep and cool.
- Wash strawberries, removing and discarding caps and then cut into quarters (or sixths if you have huge berries).
- Cut away the orange peel from the oranges, and then cut oranges into sections.
- Put the strawberries and orange pieces (and orange juice) in a bowl. Toss. Pour syrup over fruit. Refrigerate at least 30 minutes.
Nutrition Facts : Calories 186.8, Fat 0.6, Sodium 2.8, Carbohydrate 47, Fiber 5.2, Sugar 40.2, Protein 1.9
STRAWBERRY ORANGE DAIQUIRI
Sandra says, "This delicious frozen treat made with fresh strawberries and oranges will keep your thirst at bay all summer long."
Provided by Sandra Lee
Categories beverage
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
- In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
- Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.
NECTARINES, STRAWBERRIES AND MELON IN ORANGE-HONEY SPICED SYRUP
Categories Salad Fruit Breakfast Brunch Dessert Low Sodium Strawberry Orange Melon Nectarine Summer Honey Bon Appétit
Yield Serves 8. Can be doubled
Number Of Ingredients 10
Steps:
- Using vegetable peeler, remove peel (orange part only) from oranges. Set peel aside (reserve oranges for another use).
- Combine 2 cups water, honey, star anise and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve honey. Reduce heat to medium-low. Simmer until liquid is reduced to 1 1/2 cups, about 8 minutes. Remove from heat. Stir in reserved orange peel. Cool syrup. Strain into large bowl; discard solids. (Can be made 1 day ahead; chill.)
- Using melon baller, scoop out enough fruit from melon to equal 4 cups. Combine melon balls, nectarines and strawberries in large bowl. Add syrup; toss to coat. Cover and refrigerate at least 5 hours and up to 8 hours.
- Ladle fruit mixture into bowls. Garnish with orange peel strips, if desired.
15 MINUTE STRAWBERRY SYRUP RECIPE
Steps:
- Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
- Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
- Turn on the heat to medium-high and mash the berries as they start to cook.
- Once it reaches a boil, let the syrup boil for five to six minutes.
- While it's boiling, make the slurry of cornstarch and water.
- After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
- The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
- If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
- You should let it cool to room temperature before serving.
Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE STRAWBERRY SYRUP
Steps:
- In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY-ORANGE OATMEAL BARS
A strawberry-orange filling, combined with a coconut-almond-oatmeal crust, makes for fruity and flavorful bar! Adjust the amount of maple syrup used in the filling according to the sweetness of your strawberries--and feel free to use brown sugar instead of maple syrup, if you prefer.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with enough parchment to have overhang on all sides. Lightly grease parchment with cooking spray.
- Stir together oats, whole wheat flour, coconut, almonds, ginger, and salt in a large bowl. Add 1/2 cup maple syrup, melted butter, and vanilla extract. Stir until mixture is thoroughly combined. Reserve 1 cup of the crust mixture to use as the topping. Press the rest of the crust mixture firmly and evenly into the bottom of the prepared pan.
- Combine strawberries, 3 tablespoons maple syrup, cornstarch, orange juice, and orange zest in a bowl. Toss to combine until there are no longer any dry lumps of cornstarch. Pour strawberry mixture evenly over the crust.
- Sprinkle reserved crust mixture over the strawberries and lightly press down into strawberry mixture.
- Bake in the preheated oven, until the top is golden brown and strawberries are bubbling, 45 to 50 minutes. Cool completely in pan. Remove from pan using parchment "handles" and slice into bars.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 29.7 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 97 mg, Sugar 14.9 g
STRAWBERRY ORANGE SALAD WITH CARDAMOM SYRUP
A light refreshing salad that works equally well as a starter or dessert. This is easy peasy to make and has a wonderful combination of flavors. If you like your fruit salads extra saucy, just increase the sugar and water to 1/3 cup. If you can't find blood oranges, use additional common oranges instead.
Provided by justcallmetoni
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife. Not too small as they will be strained from the syrup.
- Place water, sugar and cardamom in a small saucepan. Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
- To prepare the salad: Wash and hull the strawberries. Halve or quarter the berries and place in bowl.
- Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part. You are trying to keep as much of the orange flesh on the fruit. Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
- Pour the syrup over the fruit salad and stir.
- Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
- Serve.
Nutrition Facts : Calories 142.6, Fat 0.4, Sodium 0.8, Carbohydrate 35.9, Fiber 5, Sugar 30.3, Protein 1.9
STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP
Categories Cake Berry Dessert Bake Strawberry Orange Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
- Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
- Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
- Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
- Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
- Make strawberries in syrup:
- Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
- Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
- Make cream:
- Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
- Assemble shortcakes:
- Cut 4 rounds from cake with cookie cutter.
- Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.
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- Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
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