strawberry syrup

This is a must have breakfast recipe! Perfect for pancakes, waffles, crepes and more. Go the extra mile and add sweetened whipped cream on top, you won't regret it!

Strawberry Syrup

lbs fresh strawberries, (hulled and diced small)

lemon juice

Tbsp (60 milliliters) water, (divided)

cornstarch

In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.

Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.

In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.

Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.&nbsp;

Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.

Recipe source: Cooking Classy

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.

strawberries (1.99)

sugar (0.12)

tsp vanilla extract (0.25)

salt (0.01)

Wash and chop the strawberries into ¼-inch pieces.

Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.

Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.

Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.

This strawberry syrup recipe is thick and sweet! It's ideal for using in cocktails and drinks, over ice cream, and more.

Strawberry Syrup Recipe

sugar

water

strawberries (about 8 ounces berries)

Clean, hull and chop the strawberries into small pieces.

Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.

Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. Be careful not to have the heat too high, or the syrup will come out too thick! As the berries get softer, break them down with a spatula, potato masher, or the tines of a fork.

Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.

Strawberry Syrup is a fruity, sweet dessert topping, and lick-your-fingers good! Use this 3 ingredient recipe and make a batch in a flash.

Strawberry Syrup Dessert Topping

strawberries

vanilla bean paste (or vanilla extract)

In a medium saucepan, combine strawberries and sugar. Use a potato masher to smash strawberries, then turn heat to medium. Bring mixture to a boil, reduce to simmer, and cook for 10 minutes without a cover.

Remove saucepan from heat. Add vanilla and stir to combine.

Enjoy!

This simple strawberry syrup uses just 3 ingredients (and water!) and can be made in just 15 minutes. Use within drinks, cocktails, drizzled over desserts and pancakes, or as a thicker sauce. Plus this recipe uses all-natural ingredients and is refined sugar free, vegan, and can be made keto!

Simple Homemade Strawberry Syrup (3 Ways)

strawberries (fresh or frozen (and thawed))

Tbsp maple syrup (or sweetener of choice)

tsp vanilla extract (optional)

First, Remove the stems from the strawberries.

If you're not worried about having a cloudy syrup then lightly mash the berries with a fork or potato masher. Alternatively, slice into quarters and take care not to mash the pieces while they cook.

In a medium saucepan, combine all the ingredients. Cook over medium heat and bring to a boil then reduce the heat slightly and simmer for about 15-20 minutes for the berries to soften and release their juices and the sauce to thicken slightly.

Sieve the mixture to remove the strawberry pulp.TOP TIP: when sieving the strawberry mixture, making sure not to press the pulp/ pieces at all or else this will make your syrup cloudy.

Once you’ve sieved the syrup then you can further reduce it for a few minutes to allow it to thicken slightly more. Or remove from the heat immediately and allow to cool.

Transfer to an airtight jar and place in the fridge.

This syrup can be stored in an airtight container in the fridge for around 3 weeks. This may be freezer friendly too, though I haven&#039;t tried.

How To Store

https://content.jwplatform.com/videos/MzPqG72t.mp4

This simple strawberry syrup recipe that can be made in just 15 minutes. Use within drinks, cocktails, drizzled over desserts and pancakes, or as a thicker sauce.

Feel like Martha Stewart and make your own homemade strawberry sauce! This is an easy, 4 ingredient fresh strawberry sauce recipe.

Strawberry Sauce

strawberries (equal to about a 1 lb carton)

tsp vanilla extract

lemon

In a small-medium sized pot over medium heat, combine the diced strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.

Bring to a boil, and stir occasionally. The mixture will bubble and foam, the strawberries will release their juices. Allow the mixture to boil for 7 minutes, stirring occasionally.

Use a potato masher to break down some of the strawberries.

Cook until the sauce thickens, about 7 additional minutes.

Transfer the sauce to a container and store in the fridge to cool. Serve when ready.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634661855/x5rtg4kl3nc09ahms2tj.mp4

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The most viewed strawberry syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine