Strawberry Syrup Recipe
Strawberry Syrup is easy to make with fresh strawberries, sugar, and a splash of water! Try it over ice cream, or stir it into drinks for a fruity twist.
Servings 1 cup
Calories 723kcal
Equipment
- Medium pot
- Mesh Strainer
Ingredients
- 1 pound fresh strawberries (450g)
- ¾ cup granulated sugar (150g)
Instructions
- Hull the strawberries and slice them into ½-inch thick pieces.
- In a medium saucepan, combine the strawberries, sugar, and 2 tablespoons of water. Place over medium-high heat and bring the mixture to a boil, stirring frequently until the strawberries release their juices, about 3 minutes.
- Reduce the heat to medium and cook, stirring frequently, for 10 to 12 minutes to help break down the fruit, until thickened, syrupy, and the volume is reduced by about half.
- Immediately strain the mixture through a wire strainer. Stir vigorously with a spoon to push the syrup through the sieve. Let cool to room temperature. (Any remaining pulp or fruit left in the strainer can be stirred into yogurt or served on toast like a jam.)
- Store the syrup covered in the refrigerator for up to 7 days (or in the freezer for up to 2 months.)
Notes
- Use a strainer with small holes to catch the fruit pulp, but not too fine, or it will be difficult to extract the syrup. You don’t need to use cheesecloth or anything that would finely strain the syrup.
- Straining is optional! You can leave the pieces of strawberry in the syrup as well if you don’t mind chunks of fruit in your syrup.
Nutrition
Calories: 723kcal | Carbohydrates: 184g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 697mg | Fiber: 9g | Sugar: 172g | Vitamin A: 54IU | Vitamin C: 267mg | Calcium: 74mg | Iron: 2mg