We love breakfast. Breakfast for lunch. Breakfast for dinner. Breakfast for breakfast. When we got married, we asked Austin’s grandmother, Moppy, to make a big breakfast meal for our rehearsal dinner, and it was amazing! Moppy made all kinds of breakfast food with lots of amazing fruit syrups. The food coming out of our kitchen will never be a match for Moppy’s amazing food, but here is a simple strawberry syrup that we’ve been making recently to make the most of strawberry season.
4-5 cups roughly halved strawberries
1/4- 1/3 cup white sugar
Directions and Notes:
1. First, wash and roughly chop the berries. I just halved mine. If you have a food processor, throw in the berries and pulse briefly until they’re broken down into small pieces, but not pureed. (You can really pulse as much or as little as you like– it depends on how smooth you want the syrup.) If you don’t have a food processor, you’ll have to chop them pretty small by hand.
2. Pour all of the berries into a medium saucepan and add the sugar. There should already be some liquid from the chopped berries, and they will release more juice as they cook, so there is no need to add additional liquid.
3. Simmer the berries and sugar for 10-20 minutes, or until thickened. Add more sweetener to taste.