Strawberry Syrup

Making homemade strawberry syrup is quick, easy and incredibly satisfying. Whether drizzled over pancakes, waffles or a scoop of vanilla ice cream, this syrup adds a burst of fresh, fruity flavor that’s hard to resist. Plus, it’s made with simple ingredients you probably already have on hand, and it tastes so much better than store-bought. Let’s dive in!

Ingredients for Strawberry Syrup

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• Sugar: The cup of sugar adds sweetness and helps thicken the syrup to the perfect consistency. Granulated sugar will work best, but you can substitute with honey or a sugar alternative for a lighter option.
• Water: Water is necessary to keep the syrup from becoming too thick and to help dissolve the sugar. No need for substitutions here; water is essential for the syrup’s consistency.
• Strawberries: The star of the show! Fresh strawberries offer the brightest flavor, but frozen berries will work too, and they’re often more convenient. If you’re using frozen, there’s no need to thaw them first.

Directions

Step 1: Make the syrup base

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In a medium saucepan, bring the sugar and water to a boil, stirring occasionally to help the sugar dissolve completely.

Step 2: Add the strawberries

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Gradually add the mashed unsweetened strawberries. Return the mixture to a boil, then reduce the heat. Let it simmer, uncovered, for about 10 minutes, stirring occasionally. The strawberries will break down, and the syrup will thicken slightly as it cooks.

Editor’s Tip: If you prefer a smoother syrup, use an immersion blender to puree the mixture to your desired consistency after it has simmered.

Step 3: Cool and serve

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Remove the saucepan from the heat and let the syrup cool slightly. Serve it warm or transfer it to a glass jar and store it in the refrigerator.

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Strawberry Syrup Variations

• Make it zesty: Add a tablespoon of lemon or lime juice for a tangy twist that balances the sweetness of the syrup.
• Boost the flavor: Stir in a teaspoon of vanilla extract or a pinch of cinnamon for an extra layer of flavor.
• Blend the berries: Swap half the strawberries for raspberries, blueberries or blackberries for a mixed berry syrup that’s just as delicious.

How to Store Strawberry Syrup

To store your strawberry syrup, let it cool completely before transferring it to a glass jar or an airtight container. Keep it in the refrigerator, where it will last up to a month.

Can you freeze strawberry syrup?

Yes, you can freeze strawberry syrup! Pour the cooled syrup into a freezer-safe container, leaving a little space at the top for expansion. It will keep in the freezer for up to six months. Thaw it in the refrigerator overnight before using, and give it a quick stir or warm it gently on the stove if it separates.

Strawberry Syrup Tips

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What should you do with homemade strawberry syrup?

Once you learn how to make strawberry syrup, you’ll find it’s great on more than just pancakes and waffles! Drizzle it over homemade vanilla ice cream, pound cake or rich and creamy New York cheesecake. For breakfast or brunch, it’s a perfect topping for pancakes or waffles, or stirred into oatmeal.

How do you preserve strawberry syrup?

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.

Can you use fresh or frozen strawberries?

You can use either fresh or frozen strawberries for strawberry syrup recipes. Fresh berries give a vibrant flavor and bright color, but frozen strawberries are a great alternative when fresh berries aren’t in season. Just toss them in straight from the freezer—no need to thaw.

How do you make strawberry syrup thicker?

If you prefer a thicker syrup, the simplest way to adjust this recipe is to increase the simmering time to 15 minutes. Keep the temperature to a low simmer, and keep an eye on your pan so you don’t burn the syrup.