Sweet Homemade Strawberry Syrup

There are few things more delightful than a fresh strawberry syrup. It’s a great alternative to traditional maple syrup or processed store syrups, and it can be made in a snap. It’s perfect for pancakes, waffles, biscuits, and even ice cream. If you have some fresh berries you are dying to make something with, this is a great way to do just that.

I just have one thing to say about this homemade strawberry syrup recipe: Make it. Today, tomorrow, or this weekend. But, make it. I have never liked strawberry syrup from a jar or at a pancake house restaurant. The dyed corn syrup pancake topping has never appealed to me. But this recipe is one of the best things I’ve ever done with fruit, and I want everyone to know how good it is.

Whether it’s the peak of strawberry season or you just picked up a container from the store, we promise, this simple recipe will be one that you have on repeat. Homemade syrups are SO much better than anything you can get from the grocery store. It makes for the best breakfast, and you can easily make it to store in the fridge so you can have fresh strawberry syrup whenever the mood strikes. If you’re a strawberry enthusiast, you’ll love our delightful strawberry jello salad recipe as well.

Ingredients

• 3 heaping cups fresh strawberries, rinsed and hulled
• 1 cup white sugar
• 2 tablespoons lemon juice
• 1/4 cup water
• 2 tablespoons cornstarch
• 2 tablespoons water, for adding to the cornstarch

Can I use less sugar?

We do recommend making this recipe as it is written. However, if you want to try and use less sugar, we would start with just 1/4 cup less and seeing how it turns out. If it turns out well, you could try a little bit less next time.

Why do I add cornstarch?

There are three main ways to thicken syrup, and adding cornstarch is my favorite method for a few reasons:

• It works quickly, and doesn’t modify the texture or flavor like reducing, and is faster and easier to control than gelatin.
• Cornstarch absorbs water molecules as it gets hot, making the mixture it’s added to thicker in an even and consistent way.
• Adding cornstarch helps thicken the syrup without needing to overcook or add additional ingredients.

A rule of thumb is one tablespoon of cornstarch per cup of liquid you want to thicken, but because the syrup is already thick, I never add the full amount.

For syrup, I start with two tablespoons cornstarch and two tablespoons water for three heaping cups of berries.

Adding too much cornstarch will make the syrup cloudy and dull, so add the suggested amount to start. Add more if you need, but start conservatively.

What is the best way to add cornstarch to syrup?

1. To add cornstarch, start by making a slurry, or thick mixture, of equal parts water and cornstarch. Stir it in a small bowl until smooth.
2. After the strawberries, sugar, water, and lemon have boiled for five minutes, add the cornstarch mixture to the boiling pot.
3. Let it boil one more minute while stirring constantly. This will allow the cornstarch to cook thoroughly, and thicken the syrup.
4. If the syrup does not begin to thicken after a few minutes of boiling, repeat the process of adding cornstarch and water, one tablespoon of cornstarch at a time.
5. Don’t overboil the syrup thinking it might thicken. Either add more cornstarch, or take it off the heat. Syrup will continue to thicken after it’s removed from the heat.

What are some variations on this recipe?

There are a few different ways you can change up this recipe:

• You could add some chia seeds
• Use other berries to make it a mixed berry syrup
• For a more smooth syrup, you can run it through a food processor.

What should I serve this over?

This strawberry syrup can be easily used on so many different types of foods. There’s no wrong answer (even if that answer is eating a little bit on a spoon. We won’t tell!).

• Strawberry Shortcake Cake
• Ice cream
• Angel food cake
• Fluffy pancakes
• Homemade waffles
• French Toast Sticks
• You could stir a little bit in some milk to make homemade strawberry milk
• Biscuits

Should I chop or mash my berries?

I prefer to mash my berries rather than slice or chop, because it’s faster, and mashing activates natural pectin which will help thicken the syrup. Also, I just prefer the chunks and texture when it’s mashed rather than the straight edges of cut berries.

But it doesn’t really matter if you cut or mash, or even puree with a hand mixer. Try not to leave really large chunks, as they’ll be unwieldy when you serve it, and messy when you eat it.

How ripe should my strawberries be?

It’s just fine if some of the berries are very soft and ripe. In fact, it’s better to have overripe than underripe berries. They bring sweetness and softness to the syrup that’s just wonderful.

Recipe

1. Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
2. Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
3. Turn on the heat to medium-high and mash the berries as they start to cook.
4. Once it reaches a boil, let the syrup boil for five to six minutes.
5. While it’s boiling, make the slurry of cornstarch and water.
6. After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
7. The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
8. If you think it’s still not thick enough, add more slurry and repeat the process. Remember, it doesn’t need to be totally thick at this point, it will continue to thicken as it cools.
9. You should let it cool to room temperature before serving.

Why is this syrup so amazing?

This syrup is so good for MANY reasons:

• It’s sweet but retains the flavor of fresh-picked berries.
• It’s fabulous on food and makes pancakes and waffles look absolutely divine.
• The secret ingredient is cornstarch, which helps the syrup thicken quickly so it doesn’t have to boil down and reduce in order to thicken.
• This helps the syrup retain more of the full flavor and vibrant color that come from fresh fruit.

It’s so much better than store-bought syrups, especially since many of them are filled with high fructose corn syrup. While this recipe does have a good amount of sugar, and it’s exactly at the forefront of healthy eating, by making it yourself, you can feel more confident in the ingredients.

Is strawberry puree the same as syrup?

No, these are two separate items. Strawberry puree typically is thicker and often isn’t cooked to as high of a temperature as syrup.

How long does this recipe take to make?

This recipe is really easy to make in no time at all.

From rinsing the first strawberry to pouring the syrup into a serving dish, this takes no longer than ten to fifteen minutes, so it is something you can make any weeknight to accompany pancakes or waffles (which are already my go-to meal ideas when I’ve got nothing planned).

What is the texture like for this recipe?

It’s thick but not gloppy. It tastes great, looks great, and is easy to make. What’s not to love?

How long does strawberry syrup last?

This syrup is great right off stove, and it still tastes great after it cools down. It will stay fresh in the fridge for several days, and will freeze well. Just be sure to label it so you don’t mistake it for jam later!

How can I store this syrup?

Once you have made this syrup, you should store it in an airtight container in the refrigerator. A mason jar can be a good option. We personally LOVE the Ergo Spout.

They sell the most amazing pourable spout lid that you can put on a regular-sized mason jar. It’s perfect for syrup! You can get 10% off with the code CLARKS10.

Can I freeze homemade syrup?

You can freeze this in a freezer-safe container.

How much does this recipe make?

A batch of this strawberry syrup makes just under three cups of syrup, which is a generous portion for six people.

This simple strawberry syrup recipe is one that you’ll pass down for generations to come. It’s the best way to use up leftover strawberries and to elevate your special breakfast recipes to be even better. It is one our favorite recipes and favorite ways to use recipes, and we hope that you’ll love it, too.

More Fruit Recipes You Might Enjoy

• Easy Low Sugar No Pectin Strawberry Jam
• Easy Strawberry Jello Salad with Cool Whip
• The BEST Strawberry Pretzel Jello Salad
• Delicious Blueberry Jam Recipe – Low Sugar Options
• Mouth-Watering Blueberry Muffins without Milk
• Fruit Salad Dressing
• The Best Fruit Dip with Cool Whip