Strawberry Easy Syrup is simple to make with simply 3 substances and it may be utilized in so some ways!
Add a splash of strawberry syrup to a glass of mint lemonade or to a pitcher of mojitos and also you simply may discover your new favourite drink to sip this summer time. Pour it over a stack of buttermilk pancakes or my grandmother’s German pancakes for a breakfast that everybody will love.
Strawberry Easy Syrup
My sister launched me to this strawberry easy syrup years in the past. She excitedly referred to as me as much as inform me that she’d made a double batch, and I simply needed to have the recipe.
We performed round with the recipe throughout a go to later that month. This syrup works nicely in cocktails, as a topping for pancakes and waffles, and I’ve even been identified so as to add it with some contemporary fruit to a bowl of vanilla ice cream.
This delectable infusion of juicy, sun-ripened strawberries has the proper quantity of sweetness. Strawberry syrup takes no matter you set it on and provides a shiny pop of shade and taste to it, past what you’d get with common syrup. I like having it available for visitors and particular events.
This syrup retains within the fridge for weeks, although I’ve discovered that at my home it doesn’t final that lengthy earlier than I’ve to make one other batch. My boys love pouring it over a stack of good pancakes.
Strawberry Syrup
Along with pouring this syrup over pancakes and waffles, we take pleasure in it in cocktails like these brunch martinis and the St-Germain citrus splash. It’s additionally a terrific swap for the easy syrup in mojitos.
Attempt including a splash to your subsequent batch of lemonade, or drizzling it over this strawberry basil fruit salad for additional sweetness. I could have even been identified so as to add it to my yogurt or oatmeal.
Strawberry Syrup Recipe
You’ll want simply three substances to make this recipe:
Tips on how to Make Strawberry Syrup
To make the syrup, begin by washing the berries and eradicating the stems. Then, roughly chop or quarter the strawberries and place them in a medium saucepan. Add the water and convey to a boil.
As soon as it boils, scale back the warmth to a simmer and prepare dinner the berries for 20 minutes. Rigorously skim and discard any foam that rises to the highest.
After 20 minutes, the berries can be a lot lighter in shade, and the water ought to be a darkish pink or crimson. Place a superb mesh strainer over a second saucepan and pour the contents into it.
Resist the temptation to press down on the cooked berries to extract extra juice. This may make your syrup cloudy. After straining, discard the cooked berries.
Add the sugar to the liquid and convey it again to a boil. Stir continuously, till the sugar has dissolved fully. Skim and discard any foam that rises to the highest.
Take away from the warmth and let the syrup cool fully earlier than transferring it to glass jars for storage within the fridge. The syrup will final for a number of weeks.
Strawberry Pancake Syrup
If you’d like a thicker syrup for a topping on pancakes, ice cream or different desserts, simmer the syrup for 5-10 minutes longer, till the liquid reduces and thickens additional.
Additionally, you may completely make this syrup with frozen strawberries. I can’t inform the distinction between the style of contemporary versus frozen berries. And, when you get a yearning for them out of season, why not seize a bag from the freezer?
For these of you who love breakfasts as a lot as I do, you’re going to have to do that as a strawberry pancake syrup. Create a basic taste mixture with these irresistible banana pancakes.
This syrup would also go great with these mini german pancakes. And, you could get chocolate and strawberry flavors with this one-bowl hershey’s chocolate cake. But, I must warn you, that cake is hard to stop eating!
Servings: 24 tablespoons
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Wash the berries and remove stems. Roughly chop or quarter the strawberries and place them into a medium saucepan. Cover with the water and bring to a boil.
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Reduce to a simmer and cook the berries for 20 minutes. Carefully skim and discard any foam that rises to the top.
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After 20 minutes, the berries will be much lighter in color and the water should be a dark pink or red. Place a fine mesh strainer over a second saucepan and pour the strawberry liquid through it.
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Resist the temptation to press down on the cooked berries to extract more juice. This will make the syrup cloudy. After straining, discard the cooked berries.
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Add the sugar to the liquid and bring it back to a boil. Stir constantly, until the sugar has dissolved completely.* Skim and discard any foam that rises to the top.
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Remove from the heat and let the syrup cool completely before transferring to glass jars for storage in the refrigerator. The syrup will last for several weeks.
* If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer until the liquid reduces and thickens further.
Calories: 76kcal · Carbohydrates: 20g · Protein: 0.3g · Fat: 0.2g · Saturated Fat: 0.01g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 0.02g · Sodium: 3mg · Potassium: 58mg · Fiber: 1g · Sugar: 18g · Vitamin A: 5IU · Vitamin C: 22mg · Calcium: 7mg · Iron: 0.2mg
{originally published 7/11/13 – recipe notes and photos updated 5/15/23}
recipe barely adapted from and with thanks to The Shiksa
