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.
40+ Popular Christmas Cookies and Candies for 2023
40+ Soup, Chili, and Stew Recipes Round-Up
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
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.
Leave a Reply
Can you use raspberries instead of strawberries? Would it be the same amount?
Reply
You bet! Just substitute equal amounts.
Reply
cAN THIS BE MADE WITHOUT SUGAR?
Reply
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.
Reply
Can I freeze the syrup?
Reply
Yes, you can!
Reply
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?
Reply
Yes, you can use this recipe with other fruit. Use the same amount of sugar, and frozen fruit is ok.
Reply
How long is it good for in fridge/freezer?
Reply
This syrup will keep in the refrigerator for up to a month, or at room temperature for a week.
Reply
Can you seal this in canning jars?
Reply
Yes, you can!
Reply
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.
Reply
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!
Yes! After the strawberry syrup cools completely, transfer it to a freezer-safe container and freeze for up to 3-6 months. Thaw on the counter or in the refrigerator when ready to use.
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.
A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.
The syrup will keep in your fridge for up to 2 weeks. If you freeze it in small containers, it will keep for up to 1 year. You may also bottle it in jars that are meant for hot water bath canning, processing them for 10 minutes.
Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.
It contains high quantities of manganese, potassium, iron and fiber. It is high in phenols (mainly anthocyanins that provide the red colour) and contains antioxidants, anti-cancer, anti-inflammatory and heart boosting elements, as well as lutein and zeaxanthin, which are beneficial for the eye-sight.
Boil it more. Maple syrup is typically boiled down to 219 degrees Fahrenheit. If you have syrup that was boiled to less than that, or you like your syrup thicker than standard, just put it in a pot on the stove and boil it to your desired temperature. 240 degrees will get you maple syrup candy.
Use ¾ cup of sugar per 1 litre of water. Heat the sugar and water gently, stirring as the sugar dissolves. Allow for the syrup to boil for a minute before taking off the heat. Pour the warm syrup into the strawberry filled jars running a knife along the edge to avoid air pockets.
Thicken with cornstarch – Combine ¼ cup water with 1-2 tablespoons cornstarch and SLOWLY add to the syrup until you reach the right consistency. If you are making a simple syrup (like the recipe below), strain the strawberries FIRST, return the syrup to the sauce pot, re-heat, and THEN add the cornstarch mixture.
In case you're a DIY enthusiast and have created a homemade version of strawberry syrup, it will last around two weeks if properly stored in the fridge. If you decide to freeze the syrup, it can last indefinitely, but for the best quality, it's advisable to consume within a year.
In order to store syrups at room temperature, they must be processed in a boiling-water canner. Label and date sealed jars, and store in a cool, dry, dark place. Properly canned syrup stored in a cool, dry place will retain a high quality for at least one year.
Food should not be eaten if the expiration date has passed. They should be discarded. Foods with an anticipated shelf life greater than 90 days (Torani products) are not required to be labelled with a "best before" date or storage information.
How Long Does Simple Syrup Last? Allow the simple syrup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to one month.
How to Store Date Syrup. Once you have strained and reduced your syrup to your desired consistency, it is important to store it in a glass jar with a lid and keep it refrigerated. It is best used within three weeks. Once you have tried this delicious, sweet syrup you will be sure to enjoy it in a number of ways.
In order to store syrups at room temperature, they must be processed in a boiling-water canner. Label and date sealed jars, and store in a cool, dry, dark place. Properly canned syrup stored in a cool, dry place will retain a high quality for at least one year.
Once open, if you keep the product refrigerated, it will last several months. If a thin layer of mold develops on an opened container of syrup, it can safely be removed and the syrup re-sterilized by bringing it briefly to 190° (a brief, light boil) and then rebottling it.
Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398
Phone: +26417467956738
Job: District Marketing Strategist
Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports
Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
