Fresh Strawberry Syrup

Source: Jo Anne Stutzman - Pungo Strawberry Festival Cookbook

3 quarts fresh strawberries, washed and capped
1/2 cup granulated sugar
1/4 cup light corn syrup

Slice the strawberries. Mash the berries in a shallow pan, using a potato masher or fork. Pour the berries through a wire-mesh strainer, lined with 2 layers of cheesecloth, into a bowl. Press berry pulp with the back of a spoon to squeeze out 2 cups of juice. Discard pulp.

Combine strawberry juice, sugar, and corn syrup in a medium saucepan. Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes. Stir frequently. Remove from heat and skim off foam. Let cool. Cover and store in the refrigerator. This syrup is good for 10 days.

Yields 1 3/4 cups.

Serve with cheesecake, fruit, yogurt, pancakes, waffles, and so on.