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.
Leave a Reply
Can you use raspberries instead of strawberries? Would it be the same amount?
Reply
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?
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?
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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.
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!
Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, approximately 15 minutes, stirring occasionally.
According to Camper English of Alcademics, the shelf life of simple syrup can be lengthened two ways: upping the ratio of sugar to water, or adding neutral spirit. The difference is surprising. Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month.
Homemade strawberry syrup, stored in a glass jar, will last up to 1 month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.
Ingredients. Sugar, Invert Sugar, Water, Strawberry Juice from Concentrate, Apple Juice Concentrate, Pear Juice Concentrate, Clarified Lemon Concentrate, Elderberry Juice Concentrate, Grape Skin Extract, Citric Acid, Xanthan Gum, Natural Flavor.
Under a section marked “inventory updates,” the memo details that “raspberry syrup will be discontinued by the end of March to make room for new innovations, like developing new syrup flavors.” We reached out to Starbucks for comment on the menu change and a spokesperson confirmed the news.
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.
Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.
Unopened bottles of triple sec last indefinitely when stored properly. Even after they've been opened, properly stored bottles can last up to a year or longer. The liqueur won't necessarily go bad after that long, but the taste might start to change.
Alcohol can help preserve the mixture and extend its shelf life. Add a neutral spirit, like vodka, to bring your syrup's alcohol-by-volume (abv) up to about 15% to create a syrup that will last at least a few months. This equates to 5 fluid ounces, or a little more than ½ cup of alcohol, for one quart of syrup.
The next step you should perform is to make a simple yet effective cleaning agent to help eliminate the strawberry syrup stain. You can do this by combining a teaspoon of non-bleach laundry detergent with four cups of warm water.
So does syrup ever go bad? The short answer is technically no, syrup does not expire and you can keep an unopened container of the stuff on your shelf indefinitely. That's due to the high sugar content of pure maple syrup, according to the experts at Ben's Sugar Shack, which produces syrup in New Hampshire.
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.
What is fake strawberry flavor made from? Ethyl Methylphenylglycidate. It's an organic ester prepared by the condensation of acetophenone and monochlorocetic acid. It has a pleasant, fruity aroma and flavor and is used as the basis for many artificial fruit flavors.
Flavored syrups typically consist of a simple syrup, that is sugar (fully mixed with water while heated), with naturally occurring or artificial (synthesized) flavorings also dissolved in them. A sugar substitute may also be used.
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.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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