Strawberry Syrup Recipe

Name: Strawberry Syrup Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 1/2 cups
Ingredients: 1 Tablespoon cornstarch; ¼ cup water; 1 pound fresh strawberries; ¼ cup granulated sugar; 1 Tablespoon lemon juice

User Reviews

0.0

0 reviews

Unrated

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings
1 1/2 cups
Calories
31 kcal
Course
Others
Cuisine
American

Strawberry Syrup Recipe

Nicole Henderson

Report

Homemade Strawberry Syrup is so easy to make and takes less than 15 minutes! It's perfect drizzled over ice cream, cake, and pancakes and waffles!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 Tablespoon cornstarch
¼ cup water plus 2 Tablespoons, divided
1 pound fresh strawberries washed, hulled, diced
¼ cup granulated sugar
1 Tablespoon lemon juice 1/2 of a large lemon

Add to Shopping List

Instructions

In a small bowl, combine cornstarch with 2 Tablespoons of water with a fork or whisk. Set aside.
In a medium saucepan, add strawberries, sugar, lemon juice, and remaining ¼ cup water. Stir to combine.
Heat over medium-low heat until boiling. Boil for 5 minutes, stirring frequently.
Add cornstarch slurry to the saucepan and boil for an additional minute.
Allow to cool slightly. Add to a food processor or blender and blend until desired consistency is achieved.
Cool completely before storing in the refrigerator.

Notes

Storage: Store this strawberry syrup in the refrigerator in an airtight container for up to 1 week.
Freeze this strawberry syrup in an airtight container for up to 3 months. Thaw it in the refrigerator a day before use.
If you like your syrup/sauce slightly chunkier with larger bits of strawberry, skip blending in step 5 and just allow the syrup to cool slightly before serving.
If using frozen strawberries: Use a 16-ounce package of sliced strawberries instead of 1 lb of fresh strawberries. DO NOT THAW! Omit the ¼ cup of water added to the saucepan when using fresh strawberries. I liked using the sliced instead of whole berries because they were easier to work with and thawed in the saucepan faster. The amount of sugar is the same due to frozen strawberries being picked at peak ripeness/sweetness.
The sauce may seem thin at first. However, it will thicken considerably upon cooling and during refrigeration.
Ways to use: As a topping for vanilla ice cream, 7 up cake, angel food cake, cheesecake bars, pancakes or waffles, biscuits, English muffins, toast, oatmeal, etc. You'll be looking for new ways to enjoy it!