Fresh strawberries, a little bit of sugar, lemon juice, vanilla, and water combined together will make most incredible Strawberry Syrup!
In just a few minutes, this easy-peasy syrup comes together while you’re preparing the rest of your breakfast.
Homemade Strawberry Syrup
Since working from home, we no longer have the luxury to go to restaurants as we’re please to enjoy a nice breakfast. Lately, we find ourselves making homemade syrups more.
After you try this homemade strawberry syrup, you’ll want to make your own syrup from now on; it’s very easy to make, and adds so much flavor to all your favorite breakfast dishes!
Syrup Recipe Variations
Basic strawberry syrup is really adaptable, and you can use to even make your favorite strawberry cakes.
You can make this syrup with frozen strawberries as well as fresh strawberries.
You can also experiment by adding fresh mint leaves. And for an earthy flavor, you can even rosemary, cinnamon, or anise. If making this recipe during the winter or fall season, try adding 1 teaspoon of pumpkin spice to add a little kick to the syrup.
How To Make The Syrup?
Making this fresh strawberry syrup is so incredibly easy. The full recipe and exact measurements are listed below in the recipe card.
For now, here’s a quick step-by-step guide, and the ingredients you will need to make this recipe perfectly every single time.
Fresh strawberries – hulled and sliced in half – Use fresh strawberries if possible.
Water – To cook the strawberries.
Sugar – We use cane sugar. You may use brown sugar, white crystal sugar, or light brown sugar. The sugar will help to thicken the syrup as it cooks down.
Lemon Juice – Lemon juice will help the strawberries maintain the color consistency.
Vanilla Extract – This will add a depth of flavor.
- Combine: Add strawberries, sugar, water, and lemon juice in a small pot. Stir to combine.
- Bring the mixture to a low boil and continue to stir occasionally.
- Thicken: Using a spoon, start to mash the strawberries as they begin to soften. Smashing the strawberries will release the natural liquid/syrup from the strawberries. Use an immersion blender to finish the blending / mashing process.
- Simmer: On low heat, simmers the syrup until it starts to thickened, and reaches your desired consistency.
- Add in the vanilla extract. This will help to bring out the color even more (along with the lemon juice), not to mention, the vanilla extract will help to enhance the flavor.
What To Use This Syrup With?
This strawberry syrup is absolutely amazing. You can use it with chia pudding, or with any of the following listed below.
- Yogurt: Stir about 1 tablespoon of the strawberry syrup into your favorite yogurt.
- Oatmeal: Use this syrup as a topping for your favorite oatmeal dish.
- Muffins: Instead of using butter, cut the muffins in half, and use the syrup to coat your muffins.
- French toast: If you love French toast as much as we do, try using this syrup on your favorite French toast recipe.
- Over fresh fruit: This syrup is perfect with fruits like bananas and kiwi.
- Crepes: If using it on your favorite pancakes, why not use it on crepes as well.
Top Syrup Recipe Tips
- When making this strawberry syrup, we recommend using fresh, not frozen, strawberries as fresh berries will intensify the flavor.
- If you do not have an immersion blender, you can also blend the strawberries in blender or food processor, then transfer the syrup to the saucepan to simmer and thicken up.
- This syrup will last up to 2 weeks in the refrigerator if stored in an airtight container. To test if the syrup is still good, try stirring the strawberry syrup first, and use the smell test. If the syrup has a funny smell, or if the color looks different, it’s likely that the syrup has gone bad. We do not recommend using it!
- If you prefer a chunkier syrup, simply mashing the strawberries with your spoon will do the trick as well. For this recipe we were going for a smooth texture.
Frequently Asked Questions (FAQs)
Combine the ingredients in a small saucepan, bring to a quick boil, mash or blend, then simmer.
This fresh homemade strawberry syrup will last up to 2 weeks. However, it depends on the fruit syrup, but this syrup lasts up to two weeks if refrigerated in an airtight container. It is important to use good, ripe, fresh strawberries when making this syrup.
Yes, it does. Absolutely! Transfer any leftover syrup to an airtight container and place in the fridge.
Yes, you can freeze the syrup! Allow the syrup to cool to room temperature. Next, transfer the cooled syrup into airtight freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge when ready to use.
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Homemade Fresh Strawberry Syrup
- 2 Cups Fresh Sliced Strawberries
- 1 Cup Cane Sugar you may also use brown sugar or light brown sugar
- 1 Tbsp. Lemon Juice from fresh lemon
- 1 Cup Water
- 1 Tsp. Vanilla Extract
- Rinse the strawberries, cut off the stem from the top, and slice them in halves. Transfer them in a pan on medium heat.Next add the sugar, lemon juice water to the pan.Let it all come to a boil (uncovered) and then let the syrup simmer on medium heat for 10 minutes until strawberries are very soft. Feel free to use the spoon to mash the strawberries as they become soft. Stir occasionally.Once all of the strawberries are softened, add the vanilla extract and stir. Next, you have a few options: use an immersion blender to blend the strawberries completely, if you want the syrup to be smooth. Or, leave the strawberry chunks from mashing with the spoon.Let the syrup simmer on low for 5 minutes after blending or mashing.
- Once the strawberry thickens up, remove pan from heat and let the syrup cool down completely. Here you may strain it if you want a silky-smooth texture. If the syrup is too thick after cooling down, adjust the liquid, by adding 1 tablespoon (or more if needed) to the syrup, stir, and strain.Store in an airtight-container and keep it refrigerated for up to 2 weeks. Use this fresh homemade strawberry syrup as a topping on pancakes, waffles, or crepes.