Description
A simple and delicious homemade strawberry syrup made with fresh strawberries, sugar, and water, perfect for drizzling over pancakes, waffles, desserts, or mixing into beverages. This syrup can be customized with optional lemon juice and vanilla extract for added brightness and flavor.
Ingredients
Scale
Strawberry Syrup Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/2 cup water
- 1 tsp lemon juice (optional, for added brightness)
- 1/2 tsp vanilla extract (optional, for extra flavor)
Instructions
- Prepare the Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, and water. Stir gently to blend the ingredients thoroughly.
- Cook the Mixture: Place the saucepan over medium heat and bring it to a gentle simmer. Stir occasionally to prevent sticking and cook for about 10-12 minutes, allowing the strawberries to soften and the syrup to start thickening.
- Mash the Strawberries: Use a potato masher or the back of a spoon to crush the strawberries, releasing their juices and creating a thicker syrup. For a smoother texture, use an immersion blender or regular blender to puree the mixture to your desired consistency.
- Strain (Optional): To achieve a silky-smooth syrup, strain the mixture through a fine-mesh sieve, pressing gently with a spoon to extract as much liquid as possible while removing the solids.
- Add Flavor (Optional): Stir in lemon juice and vanilla extract if desired, to brighten and deepen the flavor profile of the syrup.
- Cool and Store: Remove the saucepan from heat and allow the syrup to cool to room temperature. Transfer the cooled syrup into a jar or bottle and refrigerate. The syrup will thicken further as it chills and can be stored for up to two weeks.
Notes
- Use ripe, fresh strawberries for the best flavor.
- The lemon juice helps preserve color and adds brightness but can be omitted.
- Vanilla extract enhances flavor but is optional.
- Syrup will thicken as it cools; adjust consistency by adding a little water if too thick.
- Refrigerate syrup and consume within two weeks for optimal freshness.
