1/4 cup granulated sugar
2 tablespoons butter
4 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 pint fresh strawberries, rinsed, hulled, and patted dry
Optional: 2 tablespoons toasted shredded coconut, 2 tablespoons finely chopped semisweet chocolate
In a medium saucepan combine the sugar, butter, lemon juice and cinnamon. Cook and stir over medium heat until the sugar has melted and the liquid becomes thick and syrupy.
Remove from heat and add the berries, tossing gently to coat each berry. Serve immediately.
Or, add coconut along with berries, toss to coat; or cool glazed berries on a plate or cookie sheet, then roll in coconut or chocolate, or both.
Makes about 4 servings.