Move over, IHOP! My strawberry syrup is SO easy to make, and it takes only 4 INGREDIENTS! It’s perfect for pouring over the top of a big stack of pancakes.
It’s strawberry season, and their prices are amazing! I recently paid $0.88 a pound, and pick up a ton for baking, freezing, making jam, and this strawberry syrup recipe.
I even tested a couple of ways to store strawberries, and the best method kept strawberries for nearly three weeks. Check out the post: How to Make Strawberries Last Longer.
I made 4 cups of this strawberry syrup recipe, and it disappeared within a week! We used it as strawberry pancake syrup, made strawberry milk, strawberry lemonade, and strawberry frappes.
Making this strawberry syrup is SUPER easy. Plus, you need only four ingredients. Let me show you how!
How to make Strawberry Syrup:
Assemble your ingredients.
Hull and cut the strawberries, and place everything into a large pot with a lid.
Bring the mixture to a boil.
Cover and boil.
Place a fine-mesh strainer over a medium bowl.
Pour the strawberry mixture in.
Use a wooden spoon to press any liquid out of the strawberries.
Return the strawberry liquid to the pot.
Bring to a low boil—Cook for about 15 minutes, or until the liquid reaches a syrupy consistency.
Cool the mixture thoroughly. Store the syrup in sanitized glass jars or bottles.
If you’re looking for more homemade syrup recipes, then try this buttery buttermilk syrup, lemon syrup, and blueberry syrup.
Cook’s Note – Strawberry Syrup Recipe:
The Vanilla Bean Paste is entirely optional in this recipe. I love the flavor it adds, but I like seeing those little vanilla seeds in my syrup. You can use a good-quality vanilla extract instead of the vanilla bean paste.
This syrup will keep in the refrigerator for up to a month, or at room temperature for a week.
This recipe makes about 4 cups of syrup. It can easily be halved or doubled!
Use this Strawberry Syrup to make my favorite Strawberry Lemonade recipe!
Strawberry Syrup Recipe - it's SO easy, and you need only 4 ingredients! It's perfect for pouring over the top of a big stack of pancakes.
Ingredients
8cups (1 kilogram)strawberrieshulled and sliced in half
3cupswater
2cupssugar
1Tablespoonvanilla bean paste or vanilla extract
Instructions
In a large, lidded pot add all the ingredients. Over medium-high heat bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
Place a fine mesh strainer over a medium bowl. Pour in the strawberry mixture, and work the mixture through the strainer. Use a wooden spoon to press the strawberries to release their liquid. Place strawberry solids in a container to use later (perhaps freezer jam).
Return the strawberry liquid back to the pot. Bring to a boil over medium-high heat, then reduce to a low boil. Continue to boil, with the lid off, for about 15-20 minutes, or until the mixture thickens to a syrupy consistency.
Let the syrup cool to room temperature, about 1-2 hours (it will thicken even more as it cools). Finally, pour the syrup in sterilized jars or bottles.
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Jillian
I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.
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Can you use raspberries instead of strawberries? Would it be the same amount?
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You bet! Just substitute equal amounts.
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cAN THIS BE MADE WITHOUT SUGAR?
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I have not tested this recipe using sugar alternatives, but I’m sure it will work. You may need to cook the sauce longer to get it to thicken.
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Can I freeze the syrup?
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Yes, you can!
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Can you make this with other fruits that are in season like peaches or blueberries and would you use the same amounts of fruit and sugar? Also, can you use frozen fruit like strawberries, for example?
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Yes, you can use this recipe with other fruit. Use the same amount of sugar, and frozen fruit is ok.
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How long is it good for in fridge/freezer?
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This syrup will keep in the refrigerator for up to a month, or at room temperature for a week.
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Can you seal this in canning jars?
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Yes, you can!
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I love the taste of this syrup, not overly sweet, just right. I ended up allowing it to simmer a bit longer in order for it to simmer off some of the water to thicken slightly. I will make this again, but maybe add a little less water(?) to get a better consistency. Thank you for the recipe.
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Jillian Wade | Food Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
Homemade strawberry syrup, stored in a glass jar, will last up to 1 month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.
According to Camper English of Alcademics, the shelf life of simple syrup can be lengthened two ways: upping the ratio of sugar to water, or adding neutral spirit. The difference is surprising. Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month.
It contains high quantities of manganese, potassium, iron and fiber. It is high in phenols (mainly anthocyanins that provide the red colour) and contains antioxidants, anti-cancer, anti-inflammatory and heart boosting elements, as well as lutein and zeaxanthin, which are beneficial for the eye-sight.
Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.
So does syrup ever go bad? The short answer is technically no, syrup does not expire and you can keep an unopened container of the stuff on your shelf indefinitely. That's due to the high sugar content of pure maple syrup, according to the experts at Ben's Sugar Shack, which produces syrup in New Hampshire.
Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup. Each ingredient must be added separately and stirred into the syrup separately and thoroughly.
Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.
Use ¾ cup of sugar per 1 litre of water. Heat the sugar and water gently, stirring as the sugar dissolves. Allow for the syrup to boil for a minute before taking off the heat. Pour the warm syrup into the strawberry filled jars running a knife along the edge to avoid air pockets.
Like ketchup, we tend to refrigerate open bottles of syrup to keep them fresh but it's unnecessary. Because of the moisture content of syrup, it is immune to the bacteria growth.
How long does strawberry syrup last? This strawberry simple syrup will last about 10-12 days in the fridge. If you want it to last longer, add ½ to 1 oz of vodka to the mix to keep it from spoiling.
It can be expected to last for about six months in the fridge. Of course, no recipe or storage method is perfect, and you should still keep an eye out for signs of spoilage whenever you are enjoying your fruit syrup to keep yourself from ingesting anything unpleasant or dangerous to your health.
A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.
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