This is a great recipe using ingredients already stocked in your cabinet and one my husband said was knock you to your knees delicious. Serve with fresh whipped cream and enjoy.
5 Stars Plus!!! YOWZA!!! I made this exactly except that I made one error which I may continue to keep on doing! I put vanilla ice cream and the strawberries in a desert dish and poured the syrup over that while the syrup was still very warm (stupid move I now know - but we loved what happened!) When the syrup hit the cold ice cream it hardened (like the top of a creme brulee) while it remained syrupy on the strawberries. I cannot tell you how we liked the result. I am going to make it again tonite the proper way but this is a keeper!!! And sooo easy - thanks submitter.
Read MoreThis just didn't work for me, The spices were fine but it was kind of watery even tho' I cooked the sugar and water until "syrupy"
Read More5 Stars Plus!!! YOWZA!!! I made this exactly except that I made one error which I may continue to keep on doing! I put vanilla ice cream and the strawberries in a desert dish and poured the syrup over that while the syrup was still very warm (stupid move I now know - but we loved what happened!) When the syrup hit the cold ice cream it hardened (like the top of a creme brulee) while it remained syrupy on the strawberries. I cannot tell you how we liked the result. I am going to make it again tonite the proper way but this is a keeper!!! And sooo easy - thanks submitter.
What a great idea! It reminded me of the way my mom used to prepare strawberries for us as kids. Just sugar, water, and let the sliced strawberries soak for a few hours in the fridge. Making it into a "syrup" with cinnamon and nutmeg definitely gives it a kick. I served it in a wine glass over 2 scoops of ice cream topped with a dollop of whipped cream, garnished with a mint leaf, and there you have a rich, fancy dessert! It'll please the whole family! Yummy!
A nice and easy way to dress up strawberries. I used Splenda instead of sugar and the consistency was weird so I wouldn't recommend the substitution. Pairs nicely with light Cool Whip for a low calorie desssert!
I made a trial run of this today, hoping I could put this in my Christmas baskets this year as pancake syrup. I did subtract two tbsp. water and added two tbsp. lemon juice. To make this a little thinner, I ran the berries through the blender, coarsely chopping them. I like it, just the way I hoped it would turn out though it is a little sweet. I might cut back the sugar just a bit. I'd like to see if I can't try this with cranberries, too.
This is a ggreat recipe. Simple, savory and sweet. But, I saved on the sugar calories by using 1/4 cup sugar to one pound of strawberries 1/4 teaspoon of stavia instead. Thanks for this great idea.
This is wonderful!!! I made it exactly as above, only increased the syrup to one and a half batches (we like extra syrup)! I also added a small package of blueberries to the strawberries. Put a scoop of vanilla ice cream on pound cake and topped it with the berries. This is a keeper.
Very easy and tasty! I made this to serve with/over cream cheese-filled crepes. I can't wait to see what else it's good on :)
Great stuff, LFRAME - Thanks! Mom used to do something like that, but without the nutmeg. Great on just strawberries - even better layered in a bowl, cooled in the fridge, then adding a couple scoops of homemade vanilla ice cream, strawberries, more syrup and a little whipped cream! Try it with pineapple bits and ice cream, too!
Clearly I don't know how to make a simple syrup; this is the second recipe where I've messed it up. I need to buy a candy thermometer and practice a few times! I boiled this for 10 minutes, added the other ingredients, and let it sit for a few minutes off the heat as directed. Well, it hardened in about a minute and wasn't syrupy at all! So I added an extra 1/2 c. of water, re-melted the sugar, and boiled for about 3 minutes. When I took it off the heat, it remained syrupy. I just put it over sliced strawberries and it was tasty...the spices were a nice addition, as was adding a warm sauce. So in spite of my inability to properly boil sugar and water, this still turned out quite yummy. Thanks!
Delicious! This was so easy to make. At first, I was a tiny bit worried about pouring brownish, warm syrup all over my delicious, freshly picked, unsuspecting strawberries--but I'm glad I did! I let the berries macerate in the syrup for a while, then poured it over pieces of Sara's Scrumptious Strawberry Shortcake; first, we sliced the shortcake down the middle, horizontally, then put the syrup on the bottom and top layers. Let that soak while you walk to the corner grocery for some whipped cream...HEAVENLY!
Super simple, quick and very tasty! I poured it over some waffles and couldn't ge enough of it! I would use it on pancakes, biscuits or pound cake too. I want to try this same recipe with blueberries, apples and other fruit I always seem to have on hand.
This just didn't work for me, The spices were fine but it was kind of watery even tho' I cooked the sugar and water until "syrupy"
This is a fabulous recipe - I have used it many ways: over butter pound cake, on ice cream, and my favorite - a heaping table spoon in a wine glass topped with dry sparkling wine - it's a crowd pleaser every time. I am also using it for breakfast at my B&B, letting people top yogurt, corn cakes, etc. I can't say enough good things about it!
Absolutely Delicious! I used mine on the french toast waffle recipe on this site. Excellent breakfast for a sunday morning!
Not too bad. I had only one pint strawberries so cut the recipe in 1/2. I also only used 1/3 cup sugar and it turned out nicely. I ate mine over chocolate and vanilla ice cream and my roommate ate his over some short bread!
Wonderful! I made as detailed and served with my grandmother shortcake recipe and a dollop of ricotta. The whole house smelled wonderful too. Will suely make this again. Thanks
I loved this little recipe! My husband and I celebrated last nite, and as a little touch, I added a layer of sweet rasberries with strawberries. Talk about nice! Came out awesome..And to boot, we had a glass of champagne with the dessert, so I dropped a little rasberry and a little slice of strawberry to the glasses of champagne, and it was simply DIVINE!!! He loved it, and it was a great hit. I did as the recipe called for, and to speed up the cooling, I placed the bowls of the fruit in the freezer, so the syrup carmelized the fruit very nicely. Thanks so much! It is a keeper for the holidays! :)
I made this recipe tonight for my husband and me, and we both found it equally unappealing. I used the required ingredients, only cut down on the sugar and used about 3/4 cups, and it still tasted horribly sweet. The sweetness of this was incredibly disturbing, and even the sour taste of the strawberries did not help at all. I am a huge fan of cinammon, but it really did not work in this case with all the sugar.
Wow, this was something! I wasn't sure I'd like it just reading the recipe, but when I poured it over ice cream (with the strawberries of course) the layers of flavor really popped! Nicely done, thanks!
This was simply fantastic. We didn't expect it to rival our gorgonzola crusted filet mignon for best dish of the night, but it did.
This stuff is awesome. I also served it over vanilla ice cream, and the flavors were absolutely delicious. So easy, but so elegant! Thanks!
An unusual, but yummy recipe. One usually doesn't add cinnamon to strawberries, but give it a try. It's quite delicious.
Excellent! Very simple but very tasty. The only change that I made was to double the cinnamon because I absolutely LOVE cinnamon. I also served it over vanilla ice cream with sliced fresh strawberries. Delicious! This syrup would also taste excellent over many apple desserts and would offer a tasty autumn flavour. Thanks for the recipe!
This is great I used it in a strawberry bar recipe instead of strawberry preserves. It was a huge hit, and so easy!
Maybe I shouldn't have given this 3 stars, because I think it was mostly my fault I didn't like it. I tried to follow the recipe but messed up. First, I addded the vanilla before boiling (not sure if that makes a difference). Then I guess I boiled it too long or something, because it got super sticky, like molasses candy or something, and almost glued my mouth shut. Pretty bad. If it was actually a sryup it would have been better, but I still wouldn't try again, because I don't think that strawberries need that much sweetness - it kind of overpowers the berries. Maybe if I had bad quality strawberries I'd try it.
Was looking for something besides the typical "pour a bunch of sugar over sliced berries" to use for strawberry shortcake, and found this. Spectacular! and I haven't even served it yet! I did however omit the nutmeg, simply because I did not have any.
I thought this was delicious! I only had one pint of strawberries so I halved the recipe. Had this with waffles and whipped cream---so good!!! Thanks!
Really yummy, the nutmeg and cinnamon were wonderful with the fresh berries. The two pints sliced strawberries yield a product with plenty of delicious strawberry-spiced syrup, in the future I'll probably use three pints with that amount of syrup for a thicker topping as is my preference. Thanks very much for sharing.
I've made this several times now - the first time I used it as pancake syrup. I thawed frozen whole strawberries and mashed them with the sugar/water/spice syrup. I made it the same way the second time, except used it as a dessert sauce over purchased pound cake with a spoonful of vanilla yogurt on top.
Added a little anise seed when making syrup. Strain to remover seeds before pouring over fruit. Absolutely delisous. I've made this with a mixture of various in-season fruits. Put in fridge for a few hours to allow flavors to meld. Makes a cool and refreshing light dessert.
Wow! This recipe is amazing! I didn't have to change or alter it at all! I took this on a picnic and it was a great hit! It is super easy to make, and very easy to transport, too! Definitely will be making this again!
Pretty good. I can understand how the flavor of the nutmeg can be off putting to some. As far as I know, I followed the recipe, only I substituted Splenda for Baking for sugar. When I first tried the syrup, it was strong, but I let it cool off and let the strawberries marinate, and it was fine. Good flavor. I plan to pour the berries over cheesecake tomorrow. Tonight I'm eating it with a bit of whipped cream - a nice compliment.
Wow great recipe. This made a wonderful topping to ice cream.. Had a little extra left and used it the next day again and it seemed to have more flavor after it marinated for a day.. Definitely will make this again..
Not sure I made this correctly. This is a bit outside of my normal cooking--not a big syrup fan, so I had a bit of trouble. I may have overcooked it, because it was a bit grainy. It was good with ice cream, and it helped rescue some strawberries, but I'd have to try it again to be sure I'm doing it right. I do like the spices in it--regular syrup just doesn't do it for me.
Huge hit at our housewarming party. It was requested for me to bring to the graduation party 2 weeks later. Kids loved it. Topped it with whipped topping. I had double the batch and I think I got 1 strawberry out if it. Went fast!
This was sooooo AWESOME. Made it for my husband's birthday (he insisted on having NO cake... but said this was better than anything he could've asked for!). Served over vanilla bean ice cream and strawberries, as mentioned by previous reviewer. LOVED IT!!! Can't wait to make it again!!
This recipe was very yummy. I will definitely make this one again. Very easy to make.
Excellent taste. I made a half batch and used only 1/3 cup sugar. A little tricky if you've never made syrup before but worth the learning.
After searching long and hard for a good strawberry shortcake recipe, I stumbled across this for the sauce to pour over top and WOW it was sooooo good! As with most recipes, I take two or three that I like and combine - I ended up blending some strawberries in a blender and adding it to the sauce as well as adding some sliced strawberries to the sauce right before it was done to soak up the sauce a bit, but not become soggy. I also used Splenda in place of sugar and it worked good.
Knock-you-to-your-knees goodness! And so versatile, too! It would be delicious with so many types of fruit, you can have it year-round. Excellent with a dollop of whipped cream on top. Serving it on top a slice of shortcake, pound cake, sponge cake, or angel cake is entirely optional (but it soaks up the extra syrup and fruit juices for a good distribution of flavor).
Because of the rave reviews and wanting something a little different, I tried this recipe. I guess I don’t like nutmeg after all. The flavor of this sauce was just weird to me. I put the tablespoon of vanilla in with some trepidation. I swear I could taste the alcohol forever after. The flavors added totally cancelled out the strawberry flavor. I tried it once more 2 days later. The strawberry flavor came through more, but there was still an unpleasant twang to it. Thanks anyway.
I love this. I use it for waffles. Made it with strawberries, raspberries, and blueberries today.
WOW!!! I have strawberries (fresh picked) from my garden and didn't have a clue as to what to do with so many strawberries!! FANTASTIC recipe!!!...I didn't use the measurements exactly (I used only 1/4 cup of sugar; 1 tblspn. vanilla; dash of cinnamon) and added a little red wine (I had sitting on my counter) and POW!!!! DELICIOSO!!! Can't wait till hubby comes home to try it
Quick and easy to prepare. I will cut back on the sugar as we thought it was very sweet using fresh picked berries. Served with french vanilla ice cream and crushed graham crackers.
This was different. Didn't care for it to much. Something in it was too much but, couldn't figure out what. It wasn't horrible but, will not be making this again. Sorry
I didn't really care for this recipe ... SO sweet! WAY sweet! The spices were fine and all that, but I think at least half the sugar would have been fine ... possibly more than half! Maybe with some tweaking it would be a 5-star for us, but I doubt I'll try it again.
This just didn't work for us. Husband thought it tasted like cough syrup. I boiled it for 12 minutes, and sugar still remained crystalized.
