Strawberry Syrup
User Reviews
5
Strawberry Syrup
Description
This strawberry syrup recipe starts by combining hulled and diced fresh strawberries with lemon juice, granulated sugar, and part of the water in a saucepan. Heating the mixture until the strawberries soften and release their juices creates a natural fruity base. Stirring consistently prevents scorching as the mixture boils.
A cornstarch slurry prepared with the remaining water is added to thicken the syrup as it returns to a boil. This step yields a smooth and glossy sauce with enough body to coat foods without being overly thick.
Once cooled slightly, the syrup can be stored in an airtight container in the refrigerator for up to three days. Its fresh strawberry flavor, balanced with a touch of lemon, makes it versatile for topping breakfast items, desserts, or even as a mix-in for drinks.
Ingredients
- 2 lbs strawberries hulled and diced small, fresh
- 1 Tbsp lemon juice fresh
- 6 - 8 Tbsp (78g) granulated sugar to taste
- 4 Tbsp (60ml) water divided
- 1 Tbsp (10g) cornstarch
Instructions
- In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
- Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
- In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
- Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
- Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.
Notes
- Honey can be used instead of granulated sugar to sweeten the syrup for a different flavor profile.
- Store the syrup in a sealed container in the refrigerator for up to three days for best freshness.
User Reviews
Overall Rating
5
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