Fresh Strawberry Syrup
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
12
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Calories
77 kcal
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Course
Condiments
-
Cuisine
American
Fresh Strawberry Syrup
Description
This recipe for Fresh Strawberry Syrup begins with cleaning and quartering fresh strawberries, then simmering them with sugar, water, and lemon juice. Cooking until the strawberries soften releases natural juices, thickening the mixture into a syrup. The lemon juice adds brightness and helps balance sweetness.
The syrup can be served in three ways: chunky, preserving pieces of strawberry as a topping; blended to a smooth or slightly textured consistency after straining out seeds; or as a simple clear syrup separated from the solids. Each variation suits different culinary uses such as pancakes, ice cream toppings, or drinks.
For storage, fresh syrup keeps refrigerated up to a week or can be frozen for several months. If intended for canning, it's best done when hot, using sterilized jars with lemon juice to preserve safely. This flexibility makes it practical for making in advance and enjoying later.
Ingredients
- 1 pound strawberries
- 1 cup sugar
- 1/4 cup water
- 2 teaspoons lemon juice
Instructions
- Wash strawberries well. Remove stems, hull, and cut into quarters.
- Place strawberries, sugar, 1/4 cup water, and lemon juice in a large saucepan and heat over medium-high heat.
- When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until strawberries become soft and syrup thickens.
For Chunky Syrup / Strawberry Topping:
- Follow steps above for tips on thickening if needed. Allow to cool before serving.
For Blended Syrup:
- Use a blender, immersion blender, or food processor to blend strawberry mixture to desired consistency. Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.
For Simple Syrup (No Seeds, No Strawberry Bits):
- Drain the liquid from the strawberries into a large liquid measuring cup or jar. Press the strawberries gently to release excess juices. Skim foam from the syrup if needed. If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining 1/4 cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached. Allow to cool before serving. Use excess strawberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).
Notes
- Store fresh strawberry syrup in the refrigerator for up to one week in a covered container.
- For longer storage, freeze syrup in freezer-safe containers or bags for 3 to 4 months, thawing in the fridge before use.
- When canning, process in a water bath canner using sanitized pint-sized jars with lemon juice added; do not can syrups thickened with cornstarch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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