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Strawberry syrup being poured over a large stack of pancakes
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5 from 7 votes

Strawberry Syrup

Make strawberry syrup with just a few simple ingredients. Enjoy over pancakes, ice cream, or stir into your favorite drinks!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Syrup
Cuisine: American
Keyword: Strawberry Syrup
Servings: 12
Calories: 77kcal
Author: Erica Walker

Equipment

  • fine mesh strainer (optional)

Ingredients

Instructions

  • Wash strawberries well. Remove stems, hull, and cut into quarters.
    Hulled strawberries next to their stems
  • Place strawberries, sugar, 1/4 cup water, and lemon juice in a large saucepan and heat over medium-high heat.
    Strawberries and sugar in a saucepan with a lemon being squeezed over the top
  • When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until strawberries become soft and syrup thickens.
    Cut up strawberries in a sauce pan

For Chunky Syrup / Strawberry Topping:

  • Follow steps above for tips on thickening if needed. Allow to cool before serving.
    Boiled ingredients

For Blended Syrup:

  • Use a blender, immersion blender, or food processor to blend strawberry mixture to desired consistency.
    Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.
    Processed strawberries

For Simple Syrup (No Seeds, No Strawberry Bits):

  • Drain the liquid from the strawberries into a large liquid measuring cup or jar. Press the strawberries gently to release excess juices. Skim foam from the syrup if needed.
    If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining 1/4 cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached.
    Allow to cool before serving.
    Use excess strawberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).
    Cooked strawberries being pressed through a fine mesh strainer into a liquid measuring cup

Video

Notes

If you aren't able to enjoy your fresh syrup right away, there are some easy options for storing and enjoying later:
  • Refrigerate - Refrigerate the fresh syrup for up to a week in the fridge. Keep the syrup in a jar or liquid measuring cup with a lid.
  • Freeze - Place syrup into a freezer-safe container with a lid or a freezer-safe plastic bag and freeze for up to 3-4 months. Thaw in the refrigerator before using.
  • Can & Process - *NOTE - Syrup thickened with cornstarch CAN NOT be safely canned. Strawberry syrup is easiest to can when the syrup is still piping hot from being on the stove. Prepare and sanitize pint-sized canning jars and add 1 teaspoon lemon juice to the bottom of the jars (if using 8 oz. jars, just use 1/2 teaspoon lemon juice). Add hot syrup and place lids over the top. Process in a water bath canner for 10-12 minutes, remove from canner and allow to cool until lids seal. Store in a cool, dark place for up to 1 year.

Nutrition

Calories: 77kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 23mg | Calcium: 6mg | Iron: 1mg