Strawberry Heaven …

It’s Friday. I’m five days in on my goal to eat healthier and exercise more. So of course I’ve got delicious food on the brain.

We received a charming gift from some friends this Christmas in the form of a large bottle of homemade Strawberry Lemon sauce to eat with waffles and pancakes.

It is what all the nerdy strawberries aspire to be.  The cool kid strawberries with a twist of tart lemon at the end. Yep, it’s delicious and I want to dump the entire bottle right down my throat.

Instead, I put it on Owlie’s waffles this morning and then when he was done I licked the plate. As in I picked it up to put in the sink to wash and it was suddenly at my face being cleaned by me instead. Owlie giggled. I may have moaned.

Wouldn’t this make a darling Valentine’s gift? I imagine it with a red bow and a heart cut from an old book page. 

I think I’m going to have to hound my friend for the recipe.  Does anyone want me to share it? Or are you worried you might become the next plate licker?

Edited:

Fresh Strawberry Syrup

• 1 pound sliced hulled strawberries fresh or frozen 
• 1/2 cup water
• 1/2 cup sugar
• 1/3 cup corn syrup
• Pinch of salt
• 2 tablespoons lemon juice

Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.

* I didn't strain the sauce because I like it thick and don't like to waste any of the strawberry goodness.

Recipe adapted from Epicurious