Categories: Strawberries

Ingredients

• 2 pints strawberries, hulled
• 2/3 cup sugar, plus more if needed
• 1/4 cup corn syrup
• Pinch sea salt
• 1 tablespoon lemon juice

Directions

1. In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.

2. Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)

3. Cook’s Note: For an orange-lover’s option, use fresh orange juice instead of the lemon juice to finish the syrup. Yield: 3 1/2 cups

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