Try this Strawberry Syrup recipe, or contribute your own.
Suggest a better descriptionmakes about 3 cups A great topping for everything from pancakes and waffles to ice cream. Combine water, sugar and salt in a medium saucepan. Cook, without stirring, over high heat until syrup reaches 200F on a candy thermometer. Stir in berries; cook for 2 more minutes. Cool, then refrigerate in an airtight container for up to 2 months. *For information on how to get personally autographed copies of Sharon Tyler Herbst?s books, see http://www.sharontylerherbst.com or send a self-addressed stamped envelope to: Sharon Tyler Herbst, P. O. Box 1, Corte Madera, CA 94976. >From: http://www.sallys-place.com Posted to EAT-LF Digest by Reggie Dwork
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Serving Size: 1 Serving (1079g) | ||
Recipe Makes: 1 | ||
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Calories: 2188 | ||
Calories from Fat: 8 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 635.4mg | 17 % | |
Total Carbohydrate 560.4g | 165 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 551.1g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2188
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