Strawberry Syrup Recipe

I just whipped up this killer strawberry syrup with fresh berries, sugar, water and a dash of lemon juice and it totally reminded me of those chill summer days when everything felt just a bit more magical.

I love making this strawberry syrup because its simple and packed with nutrition. Using fresh sliced strawberries, granulated sugar, water and lemon juice, it gives you antioxidants and vitamin C.

I like how its sweet and tart flavor enhance desserts and breakfast treats.

Ingredients

• Fresh Strawberries: They provide natural fibers, antioxidants, and vibrant flavor to the syrup.
• Strawberries also offer vitamins and minerals, enriching its nutrition in a simple way.
• Granulated Sugar: The key sweetener that gives energy and creates a thick, luscious consistency.
• Sugar helps balance the tart fruit taste but should be used in moderation sometimes.
• Water: Dissolves sugar evenly and gives a smooth, easy to pour texture overall.
• Fresh Lemon Juice: Adds a bright, tangy contrast that lifts and complements the sweetness.
• Lemon juice is rich in vitamin C, boosting flavor and helping preserve the mix.
• Each ingredient works together to make a delicious, balanced syrup that bursts with flavor.

Ingredient Quantities

• 2 cups fresh strawberries, hulled and roughly sliced
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon fresh lemon juice

How to Make this

1. Combine 2 cups of sliced strawberries, 1 cup sugar, and 1/2 cup water in a medium saucepan.

2. Put the pan on medium heat and let it heat up slowly while you keep an eye on it.

3. Stir it every now and then until the sugar completely dissolves.

4. Allow the strawberries to simmer for about 10 minutes, so they start to break down and get soft.

5. If you like a thicker syrup, gently mash some of the strawberries while they cook.

6. Once the berries are soft, stir in 1 tablespoon of fresh lemon juice.

7. Let everything simmer together for 2 more minutes to blend all the flavors.

8. Then, take the pan off the heat and let it cool to room temperature.

9. Optionally, you can strain the mixture through a sieve if you want a smoother syrup.

10. Pour the syrup into a clean jar and keep it in your fridge for up to a week.

Equipment Needed

1. Medium size saucepan
2. Measuring cups and spoons
3. Heat-proof stirring spoon
4. Stove or cooktop
5. Sieve (optional, for a smoother syrup)
6. Clean jar for storing the syrup

FAQ

• Q: Can i use frozen strawberries instead of fresh ones?
  A: Yeah, you can use frozen strawberries but make sure to thaw and drain them first so you dont end up with too much extra water in your syrup.
• Q: Can i adjust the sugar amount if i prefer a less sweet syrup?
  A: Sure, you can reduce the sugar a bit if you want it less sweet, but keep in mind it might change the thickness a little.
• Q: How long will the strawberry syrup last in the fridge?
  A: If stored properly in an airtight container, it should keep for about a week. Just give it a stir before you use it again.
• Q: Do i need to cook the syrup for a certain amount of time?
  A: Yep, bring the mixture to a simmer then keep it cooking for around 10-15 minutes to let it thicken a bit. Just keep a close eye so it doesnt burn.
• Q: What can i use this syrup for?
  A: This syrup is super versatile. It works great as a topping for pancakes, ice cream, waffles or even as a sweet mix-in for cocktails.

Strawberry Syrup Recipe Substitutions and Variations

• Fresh strawberries: If you dont have them fresh you can use frozen strawberries, just let ’em thaw before using. Even raspberries can work if you’re in a pinch but they give a slightly different taste
• Granulated sugar: You might swap it with honey or agave syrup for a natural twist. Just keep in mind you may need to tweak the amount since they are sweeter than sugar
• Water: A splash of orange juice or apple juice could be a fun alternative if you want a fruity note added to your syrup
• Lemon juice: If you’re out of lemon juice try using lime juice instead. You could even try a tiny bit of white vinegar but only use half of the amount since it’s stronger

Pro Tips

1. Make sure you heat the mixture slowly on medium heat so the sugar doesn’t burn up, and always keep an eye on it cause things can go wrong really fast.
2. Stir it now and then – not too much though – so the sugar gets dissolved evenly without breaking up all the strawberry pieces into a mush before you want them to.
3. If you want a thicker syrup, try gently mashing a few strawberries while it simmers instead of waiting to mash them all after cooking.
4. Add the lemon juice at the end like the recipe says because if you do it too early, it might make the syrup taste a bit off.
5. And if you prefer a smoother syrup, don’t be afraid to strain it through a sieve once it has cooled down a bit – that way, you leave behind all the extra bits you might not enjoy.