Summer’s freshest gems are turned into an amazingly simple and delicious strawberry syrup perfect for pancakes, sundaes, lemonades, strawberry milk, you name it.
(My pictures of the strawberry syrup in an ADORABLE syrup bottle were on my old SD card, which became corrupted somehow. 🙁 So let’s just enjoy the photos of the strawberry syrup in these beautiful glasses of my Addictive Strawberry Lemonade Recipe, coming on Wednesday, hmm? :))
Happy 4th of July, everybody!
I never go to a party empty handed. Food gifts are my favorite thing to hand a host/hostess. And this is the season for parties and get togethers.
Besides the holidays. But even then, strawberry syrup makes a great gift.
It’s strawberry and fresh fruit season, and these sweet little bites of heaven turn into perfectly ruby red syrup that’s amazing on French toast, makes absolutely delicious Strawberry lemonade AND strawberry soda, is the perfect topping on ice cream, the list goes on. Greyson asks for his ‘freeberry milky’ every morning now after breakfast. Brian, who always keeps strawberry Nesquick in the pantry, hasn’t touched the stuff since I started recipe testing.
So there’s that.
Take advantage of the beauty of the part season(s) by making a batch of strawberry syrup. It makes 4 cups, more than enough for you and the next two parties you are going to.
Jut wait until you taste it in my strawberry lemonade recipe, it. is. phenomenal.
- 1 pint fresh strawberries, washed and hulled, sliced in half if large
- 1 liter of fresh, filtered water
- 2 cups sugar
- 1/8 cup cornstarch, optional, for making syrup for pancakes or sundaes, not for drinks
- Water for the cornstarch, about 1 tbsp
- In a saucepan over medium high heat, bring sugar, water, and strawberries to a gentle boil. Bring down to medium heat and allow to simmer for 20 minutes, until the color of the strawberries has drained out of them and into the liquid.
- Using a fine mesh sieve (you could also layer a cheesecloth over it to have a beautifully clear seedless syrup i) strain the strawberries from the liquid into a medium sized bowl Do not press strawberries for a clear syrup. If you want thicker syrup for breakfast goods and ice cream, create a slurry with the cornstarch and water, then pour syrup back into the saucepan over medium high heat until boiling. Pour in slurry and stir until well incorporated. Turn heat down to medium and let simmer until clear. Pour syrup back into bowl.
- Cover bowl with lid or plastic wrap and let cool in the fridge for an hour to an hour and a half.
- Good for 2 weeks.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.