1 Cup of White Sugar
1/2 Cup of Water
1 Quart of Fresh or Frozen Strawberries
1 Tsp of Cook’s Pure Strawberry Extract
Add the strawberries, water, and sugar to a heavy-bottomed saucepan. Cook for 30-35 minutes on high heat, stirring occasionally. Once the syrup is the desired thickness (we recommend it easily coats a spoon), remove it from the heat and add the Strawberry Extract. For a finer look, pass the syrup through a sieve, gently pushing the strawberries through with a rubber spatula. Allow the sauce to cool and use it on top of ice cream or cakes!