Homemade Strawberry Syrup

Course Breakfast, Dessert, Snack

Cuisine American

Keyword easy, fruit-based, sweet, syrup

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 64kcal

Author Rachel Conners

Ingredients

2 cups fresh or frozen strawberries thawed, if frozen (keep all the juices from thawing)
1 cup water
1/4 to 1/2 cup maple syrup, honey, or sugar of choice cane or coconut sugar both work, I used 1/2 cup honey
1 teaspoon vanilla extract
1 tablespoon lemon juice optional, for brightness (recommended to leave this out if you'll be using it for coffee lattes)

Instructions

Add the strawberries, water, and sweetener of choice to a small saucepan.
2 cups fresh or frozen strawberries, 1 cup water, 1/4 to 1/2 cup maple syrup, honey, or sugar of choice
Heat over medium-low and bring to a gentle simmer. Cook for about 10 to 15 minutes, stirring occasionally, until the strawberries have softened and begun to break down.
Remove from heat and stir in the vanilla extract.
1 teaspoon vanilla extract
For a thinner syrup, place a fine mesh strainer over a bowl and pour the mixture through, gently pressing with the back of a spoon to extract more liquid. I prefer this for drinks and coffee.
For a thicker syrup, transfer the mixture to a blender or food processor and blend until smooth. (Be cautious blending hot liquids—let it cool slightly if needed.) I prefer the thicker syrup for drizzling on pancakes, waffles, yogurt, and ice cream.
Pour the syrup into a clean bottle with a pour spout or pump top. Let it cool to room temperature, then refrigerate. It will keep for up to 2 weeks. If using a higher amount of sugar and storing it in a sterile container, it may last longer.

Notes

This will yield about 1 to 1 1/4 cups of syrup, depending on the method used and how much sweetener you use. My suggested serving size is about 2 tablespoons, but it depends on how sweet you like it!

The nutritional facts are calculated using 1/2 cup of honey.

How to Store Strawberry Syrup

Store your syrup in an airtight glass jar or bottle in the fridge for up to 2 weeks. Always use a clean spoon or pour directly to keep it fresh as long as possible.

Want to keep it longer? Freeze it in an ice cube tray, then thaw a cube or two whenever you need it.

Recipe Variations

Strawberry Lemon Syrup: Add extra lemon juice for a zingier, brighter flavor.
Strawberry Vanilla Syrup: Double up on the vanilla for a warmer, more dessert-like flavor. You can also add vanilla bean paste or powder.
Strawberry Basil Syrup: Simmer a few fresh basil leaves in with the berries for an herby twist that's fantastic in a cocktail.
Strawberry Mint Syrup: Same idea, but with mint, for a cooling, refreshing version.

Nutrition