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?
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!
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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.
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!
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.
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.
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.
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.
So the answer is the length of time spent heating the sugar and water solution, which makes the syrup. To prevent the crystals from forming you need to prolong the heating or cooking time. Instead of just bringing the sugar and water to a boil you need to simmer it covered for 10 minutes.
Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.
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.
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. Once you open the bottle, things change slightly.
Generally, date syrup lasts around 18 months. The expiration date written on the date syrup is the “best by” date of using it. But, it doesn't mean that the product will go rancid after that time. Usually, it is common to still being safe to consume this product after its expiration date.
Like ketchup, we tend to refrigerate open bottles of syrup to keep them fresh but it's unnecessary. Because of the moisture content of syrup, it is immune to the bacteria growth.
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.
Mix one tablespoon of white vinegar and 1/2 teaspoon of liquid laundry detergent with one quart of cool water. Soak in this solution for 15 minutes. 3. Rinse with water.
Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.
The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.
Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the co*cktail: simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for ...
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