Strawberry season is so fleeting and I’m all the time tempted to purchase a ton of strawberries once they’re on sale on the top of the season. So I wish to make a fast batch of this strawberry syrup to get pleasure from that recent strawberry taste a bit longer. You should use it in all kinds of issues from strawberry lemonade, to do-it-yourself ice cream (recipe coming quickly), or simply as a topper in your yogurt, ice cream, waffles, and pancakes. Bonus: should you prepare dinner it down a bit longer it can thicken up much more and make a scrumptious do-it-yourself strawberry jam!
What’s in Strawberry Syrup?
Strawberry syrup, at its most simple, is simply recent strawberries and sugar cooked down till they type a scrumptious and vibrant syrup. I’ve added a bit little bit of vanilla extract and salt for depth, which actually offers the strawberry syrup extra dimension. It’s so good that you simply’ll wish to simply eat it by the spoonful!
Make it Chunky or Clean
I like my strawberry syrup to be a bit bit chunky with bits of strawberry nonetheless within the syrup, however should you desire a clean and clear syrup, merely pressure the combination by a high quality wire mesh strainer to take away the remaining strawberry flesh. The full quantity of the syrup will probably be barely diminished after straining.
How you can Use Strawberry Syrup
I like spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. However you can even use it to make lemonade, combine it into cocktails and do-it-yourself popsicles, drizzle it over truffles, or mix it into smoothies.
Make Strawberry Syrup or Strawberry Jam
With this one easy recipe you can also make both strawberry syrup or strawberry jam! The one distinction is how lengthy you simmer the strawberries. A shorter simmer time can have much less evaporation and a extra syrupy consistency. Simmer longer to evaporate extra water and create a thicker, jam-like consistency. And should you unintentionally simmer too lengthy and make the syrup thicker than you’d like, you may merely stir in a little bit of water to skinny it out once more.
How Lengthy Does Strawberry Syrup Final?
You’ll be able to preserve this do-it-yourself strawberry syrup within the fridge for about three weeks, or freeze it for longer storage.
Home made strawberry syrup is very easy to make and it tastes nice in and on all the things from yogurt and ice cream to waffles and pancakes.
Servings: 6 ¼ cup every
- 1 lb. recent strawberries ($1.99)
- 3/4 cup sugar ($0.12)
- 1/4 tsp vanilla extract ($0.25)
- 1/8 tsp salt ($0.01)
Wash and chop the strawberries into ¼-inch items.
Add the chopped strawberries and sugar to a saucepot. Stir and prepare dinner over medium warmth till the strawberries launch their liquid and type a syrup within the saucepot.
Let the strawberries simmer within the syrup, stirring sometimes, till they break down and lose their form and the syrup has thickened to your required consistency (5-10 minutes). Take into account the syrup will thicken extra after cooling.
Take away the syrup from the warmth and stir within the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or pressure by a wire mesh strainer for a transparent, clean syrup.
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Serving: 0.25 cup ・ Energy: 121 kcal ・ Carbohydrates: 31 g ・ Protein: 1 g ・ Fats: 0.3 g ・ Sodium: 49 mg ・ Fiber: 2 g
Dietary values are estimates solely. See our full nutrition disclaimer here.
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How you can Make Strawberry Syrup – Step by Step Images
Start by washing and chopping one pound of recent strawberries into ¼-inch items.
Add the chopped strawberries to a medium saucepot together with ¾ cup of sugar.
Start to stir and prepare dinner the strawberries over medium warmth. The sugar will instantly begin to attract the water out of the strawberries, making a syrup.
Let the strawberries simmer over medium to medium-low warmth for 5-10 minutes, or till the strawberries have damaged down and misplaced their form, and the syrup has thickened to your required consistency. Needless to say the syrup will thicken additional because it cools.
Take away the syrup from the warmth and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You’ll be able to both use your syrup as-is with the strawberry chunks in it or pressure it by a high quality wire mesh strainer to make a transparent, clean syrup. I just like the bits of strawberry in mine. 😉
Maintain your strawberry syrup in an air-tight container within the fridge for as much as three weeks. Spoon it over your entire favourite summer time meals!
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