Move over, IHOP! My strawberry syrup is SO easy to make, and it takes only 4 INGREDIENTS! It’s perfect for pouring over the top of a big stack of pancakes.
It’s strawberry season, and their prices are amazing! I recently paid $0.88 a pound, and pick up a ton for baking, freezing, making jam, and this strawberry syrup recipe.
I even tested a couple of ways to store strawberries, and the best method kept strawberries for nearly three weeks. Check out the post: How to Make Strawberries Last Longer.
I made 4 cups of this strawberry syrup recipe, and it disappeared within a week! We used it as strawberry pancake syrup, made strawberry milk, strawberry lemonade, and strawberry frappes.
Making this strawberry syrup is SUPER easy. Plus, you need only four ingredients. Let me show you how!
How to make Strawberry Syrup:
Assemble your ingredients.
Hull and cut the strawberries, and place everything into a large pot with a lid.
Bring the mixture to a boil.
Cover and boil.
Place a fine-mesh strainer over a medium bowl.
Pour the strawberry mixture in.
Use a wooden spoon to press any liquid out of the strawberries.
Return the strawberry liquid to the pot.
Bring to a low boil—Cook for about 15 minutes, or until the liquid reaches a syrupy consistency.
Cool the mixture thoroughly. Store the syrup in sanitized glass jars or bottles.
If you’re looking for more homemade syrup recipes, then try this buttery buttermilk syrup, lemon syrup, and blueberry syrup.
Cook’s Note – Strawberry Syrup Recipe:
The Vanilla Bean Paste is entirely optional in this recipe. I love the flavor it adds, but I like seeing those little vanilla seeds in my syrup. You can use a good-quality vanilla extract instead of the vanilla bean paste.
This syrup will keep in the refrigerator for up to a month, or at room temperature for a week.
This recipe makes about 4 cups of syrup. It can easily be halved or doubled!
Use this Strawberry Syrup to make my favorite Strawberry Lemonade recipe!
Strawberry Syrup Recipe - it's SO easy, and you need only 4 ingredients! It's perfect for pouring over the top of a big stack of pancakes.
Ingredients
8cups (1 kilogram)strawberrieshulled and sliced in half
3cupswater
2cupssugar
1Tablespoonvanilla bean paste or vanilla extract
Instructions
In a large, lidded pot add all the ingredients. Over medium-high heat bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
Place a fine mesh strainer over a medium bowl. Pour in the strawberry mixture, and work the mixture through the strainer. Use a wooden spoon to press the strawberries to release their liquid. Place strawberry solids in a container to use later (perhaps freezer jam).
Return the strawberry liquid back to the pot. Bring to a boil over medium-high heat, then reduce to a low boil. Continue to boil, with the lid off, for about 15-20 minutes, or until the mixture thickens to a syrupy consistency.
Let the syrup cool to room temperature, about 1-2 hours (it will thicken even more as it cools). Finally, pour the syrup in sterilized jars or bottles.
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Jillian
I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.
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Can you use raspberries instead of strawberries? Would it be the same amount?
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You bet! Just substitute equal amounts.
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cAN THIS BE MADE WITHOUT SUGAR?
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I have not tested this recipe using sugar alternatives, but I’m sure it will work. You may need to cook the sauce longer to get it to thicken.
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Can I freeze the syrup?
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Yes, you can!
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Can you make this with other fruits that are in season like peaches or blueberries and would you use the same amounts of fruit and sugar? Also, can you use frozen fruit like strawberries, for example?
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Yes, you can use this recipe with other fruit. Use the same amount of sugar, and frozen fruit is ok.
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How long is it good for in fridge/freezer?
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This syrup will keep in the refrigerator for up to a month, or at room temperature for a week.
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Can you seal this in canning jars?
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Yes, you can!
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I love the taste of this syrup, not overly sweet, just right. I ended up allowing it to simmer a bit longer in order for it to simmer off some of the water to thicken slightly. I will make this again, but maybe add a little less water(?) to get a better consistency. Thank you for the recipe.
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Jillian Wade | Food Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
Jam is made from mashed fruit. Jelly is made from just the juice of the fruit. Sauce is made from mashed fruit but uses less pectin than jam and is less jelled. Syrup is made from either mashed fruit or just the juice of the fruit, but uses even less pectin than sauce so it is slightly jelled and pourable.
Is Strawberry Syrup The Same As Strawberry Puree? No, the strawberry syrup is not the same as strawberry puree. Strawberry syrup is a thicker version of strawberry puree, while strawberry puree is made from fresh or frozen strawberries that have been mashed or blended into a smooth sauce.
Combine the sugar and strawberries, alternating back and forth. Place it in the fridge for at least one week, and it should look something like this. You'll be left with an incredible strawberry syrup.
How long is strawberry syrup good for? To store strawberry syrup, let it cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to three days.
Scoop the jam into a pot over low heat and add in 4-5 tablespoons of water.Whisk and let jam heat up.You'll start to see the jam become less thick and turn into a syrup consistency.
Sugar, Water, Corn Syrup, Less Than 2% Of Malic Acid, Propylene Glycol Alginate, Artificial Flavor, Potassium Sorbate (Preservative), Xanthan Gum, Red 40, Salt, Blue 1.
Product Details. Add a splash of delicious strawberry flavor to milk, ice cream, and just about anything you can imagine! Use HERSHEY'S Strawberry Flavored Syrup as a drizzle on home-baked desserts, or mix it into smoothies and milkshakes.
Another option, also using 6 cups of strawberries, is to dissolve 1 cup sugar and 1 cup corn syrup in 2 cups of water and chill. Slice strawberries into plastic freezer containers and cover with cold syrup, leaving half an inch of headspace. Both yield about 3 pints for each 6 cups of strawberries.
Fragoli is an Italian liqueur, with real strawberries inside the bottle, that sells for about $40. Though it's not common enough to be at every corner liquor store, places like BevMo tend to carry it.
Yes, dogs can eat strawberries. Strawberries are full of fiber and vitamin C. Along with that, they also contain an enzyme that can help whiten your dog's teeth as he or she eats them. Like all fruits, strawberries contain natural sugar, so offer them in moderation.
When does strawberry syrup expire? When does strawberry syrup expire? An unopened bottle of store-bought strawberry syrup generally remains in top-notch condition until the labeled expiration date, which is typically around 18-24 months from production.
Home-prepared syrups can either be canned or frozen for long-term storage. To make syrup, you need 6–7 cups of fresh or frozen fruit. A combination of fruits can be used. This amount of fruit will yield about 4 ½ to 5 cups of juice, which will fill about 9 half- pint jars for processing.
This is probably the easiest, fastest way to get a delicious maple syrup substitute: mix some jam (or jelly, or preserves, or marmalade) with a splash of water in a small pan over medium heat. Whisk until smooth, adding more water as needed until you get a nice, syrupy consistency.
Jelly: Jelly is made with strained fruit juice.There are no pieces of fruit in jelly.Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
Strawberry purée is different from strawberry jam. The purée is uncooked and only lightly sweetened, while jam is cooked and tends to have a higher sugar content.
No extra pectin– You may wonder if strawberry jam is better with or without pectin. Strawberries are naturally low in pectin, so some people prefer to add additional pectin to jams and jellies. However, I actually prefer homemade jam without extra pectin. They are a bit softer in texture, making it more versatile.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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