Strawberry Syrup

Strawberry Syrup

Fresh strawberries simmer down into a glossy, pourable syrup with deep fruity flavor.

Total 40 min Makes 16 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup turns ripe strawberries and sugar into a smooth, ruby-red topping perfect for pancakes, waffles, or drizzling over ice cream. A quick simmer breaks down the berries while a strain through a fine mesh sieve ensures a silky, seed-free texture. It keeps well in the fridge, making it a handy homemade alternative to store-bought bottles.

Ingredients

  • 3 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt

Method

  1. Combine the strawberries, sugar, water, and lemon juice in a 6-quart saucepan over medium heat.

  2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.

  3. Reduce heat to low and simmer, mashing the strawberries occasionally with a spoon, until the fruit breaks down and the liquid thickens slightly.

  4. Remove from heat and stir in the vanilla extract and salt.

  5. Pour the mixture through a fine-mesh sieve into a heatproof bowl or jar, pressing gently to extract the liquid and discarding the solids.

  6. Let the syrup cool to room temperature before transferring to a sealed bottle or jar.

  7. Refrigerate until ready to use; syrup will keep for up to 2 weeks.

Rate this recipe

★ 3.7 (1)

Strawberry Syrup

This syrup turns ripe strawberries and sugar into a smooth, ruby-red topping perfect for pancakes, waffles, or drizzling over ice cream. A quick simmer breaks down the berries while a strain through a fine mesh sieve ensures a silky, seed-free texture. It keeps well in the fridge, making it a handy homemade alternative to store-bought bottles.

40 min 16 oz 70 cal

Ingredients

  • 3 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt

Method

  1. 1

    Combine the strawberries, sugar, water, and lemon juice in a 6-quart saucepan over medium heat.

  2. 2

    Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.

  3. 3

    Reduce heat to low and simmer, mashing the strawberries occasionally with a spoon, until the fruit breaks down and the liquid thickens slightly.

  4. 4

    Remove from heat and stir in the vanilla extract and salt.

  5. 5

    Pour the mixture through a fine-mesh sieve into a heatproof bowl or jar, pressing gently to extract the liquid and discarding the solids.

  6. 6

    Let the syrup cool to room temperature before transferring to a sealed bottle or jar.

  7. 7

    Refrigerate until ready to use; syrup will keep for up to 2 weeks.