Liquid Alchemist Strawberry Syrup Pancake Topping with Macerated Berries

How to Make Liquid Alchemist Strawberry Syrup Pancake Topping with Macerated Berries

1. 1

   Step 1: Macerate the berries

   In a medium bowl, combine the hulled and halved strawberries with Liquid Alchemist Strawberry Syrup, granulated sugar, lemon juice and a pinch of kosher salt. Stir gently to coat, then let sit at room temperature for 8–10 minutes so the berries release juices and absorb the syrup.

   For this step

   • 1/2 cupLiquid Alchemist Strawberry Syrup
   • 2 cupsfresh strawberries, hulled and halved
   • 1 tbspgranulated sugar
   • 1 tbspfresh lemon juice
   • a pinchkosher salt
   
2. 2

   Step 2: Warm and meld flavors

   Transfer the macerated berries and their juices to a small saucepan and add the butter. Warm over medium-low heat for 1–2 minutes, stirring occasionally, until the butter melts and the mixture begins to steam and sulk—do not boil.

   For this step

   • 1 tbspunsalted butter
   
3. 3

   Step 3: Thicken the topping

   If you prefer a thicker, syrupy topping, whisk the cornstarch with cold water to make a smooth slurry and stir it into the simmering berries. Cook 1–2 minutes more, stirring, until the sauce visibly thickens and coats the back of a spoon.

   For this step

   • 1 tspcornstarch
   • 1 tbspcold water (for slurry)
   
4. 4

   Step 4: Finish and taste

   Remove the pan from heat, stir in the vanilla extract and taste—add a little extra syrup or a squeeze of lemon if you want sweeter or brighter notes. Let the topping cool slightly; it will thicken a bit more as it cools.

   For this step

   • 1/2 tspvanilla extract
   
5. 5

   Step 5: Serve and store

   Spoon warm topping over pancakes, waffles or French toast. Leftovers keep in an airtight container in the refrigerator for up to 5 days—reheat gently on the stove or in the microwave before serving.
   

1. In a medium bowl, combine the hulled and halved strawberries with Liquid Alchemist Strawberry Syrup, granulated sugar, lemon juice and a pinch of kosher salt. Stir gently to coat, then let sit at room temperature for 8–10 minutes so the berries release juices and absorb the syrup.
2. Transfer the macerated berries and their juices to a small saucepan and add the butter. Warm over medium-low heat for 1–2 minutes, stirring occasionally, until the butter melts and the mixture begins to steam and sulk—do not boil.
3. If you prefer a thicker, syrupy topping, whisk the cornstarch with cold water to make a smooth slurry and stir it into the simmering berries. Cook 1–2 minutes more, stirring, until the sauce visibly thickens and coats the back of a spoon.
4. Remove the pan from heat, stir in the vanilla extract and taste—add a little extra syrup or a squeeze of lemon if you want sweeter or brighter notes. Let the topping cool slightly; it will thicken a bit more as it cools.
5. Spoon warm topping over pancakes, waffles or French toast. Leftovers keep in an airtight container in the refrigerator for up to 5 days—reheat gently on the stove or in the microwave before serving.