Pretty good. I can understand how the flavor of the nutmeg can be off putting to some. As far as I know, I followed the recipe, only I substituted Splenda for Baking for sugar. When I first tried the syrup, it was strong, but I let it cool off and let the strawberries marinate, and it was fine. Good flavor. I plan to pour the berries over cheesecake tomorrow. Tonight I'm eating it with a bit of whipped cream - a nice compliment.

I didn't really care for this recipe ... SO sweet! WAY sweet! The spices were fine and all that, but I think at least half the sugar would have been fine ... possibly more than half! Maybe with some tweaking it would be a 5-star for us, but I doubt I'll try it again.

This was simply fantastic. We didn't expect it to rival our gorgonzola crusted filet mignon for best dish of the night, but it did.

Excellent taste. I made a half batch and used only 1/3 cup sugar. A little tricky if you've never made syrup before but worth the learning.

This was different. Didn't care for it to much. Something in it was too much but, couldn't figure out what. It wasn't horrible but, will not be making this again. Sorry

Quick and easy to prepare. I will cut back on the sugar as we thought it was very sweet using fresh picked berries. Served with french vanilla ice cream and crushed graham crackers.

This was sooooo AWESOME. Made it for my husband's birthday (he insisted on having NO cake... but said this was better than anything he could've asked for!). Served over vanilla bean ice cream and strawberries, as mentioned by previous reviewer. LOVED IT!!! Can't wait to make it again!!

Not too bad. I had only one pint strawberries so cut the recipe in 1/2. I also only used 1/3 cup sugar and it turned out nicely. I ate mine over chocolate and vanilla ice cream and my roommate ate his over some short bread!

Not sure I made this correctly. This is a bit outside of my normal cooking--not a big syrup fan, so I had a bit of trouble. I may have overcooked it, because it was a bit grainy. It was good with ice cream, and it helped rescue some strawberries, but I'd have to try it again to be sure I'm doing it right. I do like the spices in it--regular syrup just doesn't do it for me.

I thought this was delicious! I only had one pint of strawberries so I halved the recipe. Had this with waffles and whipped cream---so good!!! Thanks!

Maybe I shouldn't have given this 3 stars, because I think it was mostly my fault I didn't like it. I tried to follow the recipe but messed up. First, I addded the vanilla before boiling (not sure if that makes a difference). Then I guess I boiled it too long or something, because it got super sticky, like molasses candy or something, and almost glued my mouth shut. Pretty bad. If it was actually a sryup it would have been better, but I still wouldn't try again, because I don't think that strawberries need that much sweetness - it kind of overpowers the berries. Maybe if I had bad quality strawberries I'd try it.

This just didn't work for us. Husband thought it tasted like cough syrup. I boiled it for 12 minutes, and sugar still remained crystalized.

Very easy and tasty! I made this to serve with/over cream cheese-filled crepes. I can't wait to see what else it's good on :)

After searching long and hard for a good strawberry shortcake recipe, I stumbled across this for the sauce to pour over top and WOW it was sooooo good! As with most recipes, I take two or three that I like and combine - I ended up blending some strawberries in a blender and adding it to the sauce as well as adding some sliced strawberries to the sauce right before it was done to soak up the sauce a bit, but not become soggy. I also used Splenda in place of sugar and it worked good.