8 Serves
25 Mins
Place the fresh strawberries into a food processor or blender and process until completely smooth.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
104 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Transfer the strawberry puree to a medium saucepan and stir in the sugar and corn syrup.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching, then reduce the heat and simmer for 3 minutes.
Remove the saucepan from the heat and stir in the lemon juice, butter, vanilla, and salt.
Strain the syrup through a fine-mesh strainer or cheesecloth into a clean container to remove any remaining pulp or seeds.
25
g95
g20
g
Yemeni
