Make this homemade Strawberry Syrup with fresh strawberries. Perfect for pancakes, waffles, ice cream, or desserts. This easy recipe uses simple ingredients and takes just a few steps. Whip up a batch in under 30 minutes. The syrup adds a fruity touch to your favorite treats.
SUMMARISE AND SAVE THIS RECIPE
This Strawberry Sauce, like our Raspberry Sauce and Caramel Sauce, can be used in beverages, drizzled over pancakes, waffles, or ice cream.
Strawberry Syrup Versus Strawberry Sauce
Strawberry syrup and strawberry sauce are similar but have some differences:
Syrup:
- Consistency: Typically thinner and more pourable.
- Uses: Commonly used in beverages, drizzling over pancakes, waffles, or ice cream.
- Ingredients: Often just strawberries, sugar, and water, cooked and strained for a smooth texture.
Sauce:
- Consistency: Thicker, sometimes with chunks of strawberries.
- Uses: Used as a topping for desserts like cakes, cheesecakes, or pastries.
- Ingredients: May include additional ingredients like cornstarch for thickening, lemon juice for flavor, and sometimes left unstrained for a chunkier texture.
In essence, strawberry syrup is more fluid and smooth, while strawberry sauce can be thicker and chunkier.
Ingredients in Strawberry Syrup
2 cups strawberries, hulled and rinsed (300 grams): Fresh strawberries are the star of the recipe, providing the main flavor and vibrant red color to the syrup. Hulling (removing the green stems and leaves) and rinsing them ensures that they are clean and ready for use.
1 cup granulated sugar (200 grams): Granulated sugar sweetens the syrup and contributes to its thickening as it cooks. Sugar also acts as a preservative, helping to extend the shelf life of the syrup.
1 cup water (240 ml): Water dilutes the strawberry puree and sugar mixture, allowing it to cook down into a syrup. It helps to extract the maximum flavor from the strawberries during the cooking process.
Optional:
2 teaspoons lemon juice (10 ml): Adding a bit of lemon juice can enhance the strawberry flavor by adding a slight tartness. It also helps to balance the sweetness of the sugar and can assist in preserving the bright color of the syrup.
Why Use Lemon Juice?
Lemon juice is optional but highly recommended. The acidity from the lemon juice balances the sweetness, enhances the natural strawberry flavor, and helps to preserve the syrup's color and freshness.
How To Make Strawberry Syrup
Prepare the Strawberries: Hull and rinse the strawberries to remove stems and any dirt. Place them in a blender or food processor and blend until smooth, creating a puree.
Combine Ingredients in Saucepan: Pour the strawberry puree into a saucepan. Add the granulated sugar and water. Optionally, add one tablespoon of lemon juice to enhance flavor and preserve color.
Heat and Stir: Place the saucepan over medium-high heat and stir the mixture constantly until it begins to boil. This ensures the sugar dissolves evenly. Be careful as it will rise quickly.
Simmer the Mixture: Reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally. The longer you simmer, the thicker the syrup will become. Adjust the simmering time based on your desired consistency.
Strain the Syrup: Remove the saucepan from heat. Pour the mixture through a fine mesh strainer into a heatproof bowl, removing the seeds and pulp for a smooth syrup.
Cool and Store: Let the strained strawberry syrup cool completely at room temperature. Once cooled, transfer it into a jar or bottle. Store the syrup in the refrigerator, where it will keep for up to two weeks.
Fay's Top Tip
Add a Splash of Vanilla Extract: For an extra depth of flavor, add a teaspoon of vanilla extract to the saucepan during the simmering stage. This enhances the strawberry flavor and adds a warm, sweet note to the syrup.
How To Use Strawberry Syrup
On Breakfast Foods: Drizzle the strawberry syrup over pancakes, waffles, or French toast for a fruity and sweet addition to your morning meal.
In Beverages: Add a splash of strawberry syrup to lemonade, iced tea, or cocktails. It provides a refreshing strawberry flavor that elevates your drinks.
With Desserts: Pour the syrup over ice cream, cheesecake, or yogurt for a tasty topping that adds a burst of strawberry sweetness.
As a Flavoring for Cheesecake: Use the syrup in place of an essence or extract to flavor strawberry cheesecake. Since it's less concentrated, use tablespoons instead of teaspoons to achieve the desired strawberry flavor.
As a Baking Ingredient: Use the syrup as a filling for cakes, swirl it into muffin or cake batter, or top cupcakes with it. It adds flavor and moisture to baked goods.
On Fresh Fruit: Enhance the taste of fresh fruit salads by drizzling the syrup over the fruit. It brings out the natural sweetness and adds a delightful twist.
More Syrups and Dessert Sauces
- Chocolate Syrup Recipe
- Chocolate Ganache Drip Electric Pink
- Caramel Sauce (No Crystals!)
- Raspberry Sauce Quick Easy
Common Questions
Yes, you can use frozen strawberries. Thaw them first and drain any excess liquid before blending.
The syrup can last up to two weeks when stored in an airtight container in the refrigerator.
Yes, you can simmer the syrup for an additional 5-10 minutes to achieve a thicker consistency.
If your syrup is too thin, return it to the saucepan and simmer for a few more minutes until it thickens to your liking.
Strawberry Syrup Homemade
INGREDIENTS
- 300 g (2 cups) strawberries
- 200 g (1 cups) sugar
- 250 ml (8.5 floz) water
EQUIPMENT
INSTRUCTIONS
- Hull and rinse the strawberries. Place them in the bowl of a stick blender or food processor and blend until smooth.
- Pour the strawberry puree, sugar, and water into a saucepan.
- Stir constantly over medium-high heat until the mixture begins to boil.
- Reduce to a simmer and cook for 10 minutes, stirring occasionally. The longer you simmer, the thicker the syrup will be.
- Remove from heat and strain into a heatproof bowl, discarding the seeds.
- Let the syrup cool completely at room temperature.
- Pour the cooled syrup into a jar or bottle and store it in the refrigerator.
NOTES
- Use fresh, ripe strawberries for the best flavor.
- For a thicker syrup, simmer for an additional 5-10 minutes.
- Store the syrup in a jar or bottle in the fridge for up to two weeks.
- Use the syrup on pancakes, waffles, ice cream, or as a dessert sauce.
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