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Old Fashioned Homemade Strawberry Syrup

Pour over pancakes or add to fresh squeezed lemonade!
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Brunch, Drinks, Ingredient, lunch
Keyword: Fruit, Lemonade, Pancakes, Strawberry, Syrup
Servings: 12 servings

Equipment

  • 1 Pot
  • 1 immersion Blender
  • 1 fine-mesh sieve
  • 1 bottle

Ingredients

  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • ¾ cup water
  • 1 tbsp lemon juice optional

Instructions

  • Prepare the strawberries: Start by washing and hulling the strawberries. Slice them into small pieces to help them break down more easily during cooking.
  • Cook the strawberries: In a medium saucepan, combine the sliced strawberries, sugar or honey, water, and lemon juice (optional). Bring the mixture to a boil over medium-high heat, stirring occasionally.
  • Simmer: Once boiling, reduce the heat and let the mixture simmer for about 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The strawberries should become very soft and the liquid will thicken slightly.
  • Blend the syrup: After simmering, remove the saucepan from the heat. If you prefer a smooth syrup, use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer the mixture to a blender and blend until smooth. For a chunkier syrup, use a potato masher to mash the berries, or skip this step.
  • Strain: Strain the mixture through a fine-mesh sieve or cheesecloth, pressing down on the solids to extract as much liquid as possible.
  • Add lemon juice: Stir in the lemon juice if using. This adds a bit of brightness and helps balance the sweetness of the syrup.
  • Cool and store: Allow the syrup to cool completely. Transfer it to a clean, airtight container and refrigerate. The syrup will keep for up to two weeks.