VERSATILE STRAWBERRY-LEMON SYRUP

3 cups sliced strawberries, divided
1 cup sugar
3/4 cup water
2 tbsp fresh lemon juice
1 tsp grated lemon rind

Combine 2 cups of the strawberries, the sugar, water, and lemon juice in a non-aluminum medium saucepan; bring to a boil over medium-high heat. Cook until reduced to about 1 1/2 cups, approximately 20 minutes.

Remove pan from heat and let stand 10 minutes.

Stir in the remaining strawberry slices and the lemon rind.

This syrup is good hot or cold. Perfect over pancakes, pound cake, frozen yogurt, ice cream, etc.

Yield: 2 cups
Per tablespoonful: 20 cal, 0.1g fat, 0.1 g protein, 7.3 g carbs, 0 sodium

Sauce shown here on peanut butter pancakes. 

Pancake recipe is on my quick fix recipes blog.