Description

This homemade strawberry syrup recipe transforms fresh strawberries into a luscious, sweet syrup perfect for drizzling over pancakes, waffles, desserts, or mixing into beverages. Made by simmering fresh strawberries with sugar and water, then mashing and optionally straining for smoothness, this syrup captures vibrant strawberry flavor with a hint of vanilla and brightness from lemon juice.

Ingredients

Scale

Strawberry Syrup Ingredients

2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1/2 cup water
1 tsp lemon juice (optional, for added brightness)
1/2 tsp vanilla extract (optional, for extra flavor)

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Instructions

Prepare the Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, and water. Stir gently to mix all ingredients evenly.
Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally and cook for 10-12 minutes until the strawberries break down and the syrup thickens slightly.
Mash the Strawberries: Use a potato masher or the back of a spoon to mash the strawberries, releasing more juice to create a thicker syrup. For a smoother consistency, puree the mixture using an immersion blender or transfer to a standard blender.
Strain (Optional): To achieve a smoother syrup without strawberry solids, strain the mixture through a fine-mesh sieve, pressing with a spoon to extract as much syrup as possible.
Add Flavor (Optional): Stir in lemon juice and vanilla extract to enhance the flavor profile with brightness and aromatic notes.
Cool and Store: Remove the saucepan from heat and allow the syrup to cool to room temperature. Transfer it to a jar or bottle and refrigerate. The syrup will thicken further as it cools.

Notes

For a thicker syrup, cook the strawberries slightly longer or reduce the water amount.
Use fresh, ripe strawberries for the best flavor.
Adjust sugar quantity based on desired sweetness.
Store in the refrigerator for up to two weeks.
Shaking or stirring before use helps redistribute any settling.