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.
Reply
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.
If you refrigerate it after each use, you can expect the syrup to stay fresh for about six months. In case you're a DIY enthusiast and have created a homemade version of strawberry syrup, it will last around two weeks if properly stored in the fridge.
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.
While fruit syrup has a relatively long shelf life, it can eventually spoil. A clear sign is a color change, as the syrup might darken significantly or appear somewhat cloudy. Mold growth is another obvious indicator that it has gone bad.
The refrigerator will stop mold from growing for up to 2 years and that is long enough for most people to use the bottle. If you have more than two years worth, put the excess in the freezer. Here it can be store indefinitely. Sometimes you may see some sugar crystals form in the bottom of the syrup container.
After all, you want to be able to use that maple syrup for as long as possible. 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.
This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.
Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.
Syrups may be frozen instead of canned. If freezing, leave 1- inch headspace to allow for expansion during freezing. Frozen syrup will maintain high quality if used within one year of freezing. Syrups stored in the freezer should be kept in the refrigerator once opened.
Stirring or bumping the pot can result in sugar clumping together and hardening into crystals. If you're making syrup with water, stir the sugar into the water to fully dissolve it before you add heat. Use a clean spoon every time you need to stir. The same goes for candy thermometers and any utensils.
Does strawberry simple syrup need to be refrigerated? Yes! Because this strawberry syrup is not cooked or pasteurized, the fresh syrup MUST be refrigerated.
strawberries: the riper, the sweeter! Remove the stems and chop them; chop larger for chunkier syrup, smaller for smoother syrup. lemon juice: fresh is best! Lemon juice enhances the fresh berry flavor and balances the sugar.
The primary factor that will impact the shelf life of your syrup is how it is stored. If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week).
Refrigerate syrup in a glass container up to one month. For longer storage, heat syrup and keep hot while filling half-pint or pint jars to ½-inch headspace. Process half-pints or pints of fruit syrup in a boiling water canner for 15 minutes (at 0 to 1,000 feet).
How to Store Date Syrup. Once you have strained and reduced your syrup to your desired consistency, it is important to store it in a glass jar with a lid and keep it refrigerated. It is best used within three weeks. Once you have tried this delicious, sweet syrup you will be sure to enjoy it in a number of ways.
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