Strawberry Syrup

By • July 21, 2014 1 Comments

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Author Notes: Use this syrup to make milkshakes, pour it over waffles or pancakes, or add it to soda water to make a sparkling strawberry spritzer.
Samantha Linsell


Makes aproximately 2 cups or 500 milliliters

  • 4 to 5 cups hulled strawberries, cut in half
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 teaspoon lemon juice (optional)
  1. Put all the ingredients into a medium pot with a lid and bring the mixture to the boil. Once boiling, continue to let it bubble with the lid on for 10 minutes.
  2. Strain the strawberries using a fine mesh sieve and press to release all of the liquid.
  3. Put this liquid back into the pot and bring it back to the boil, this time with the lid off. Allow it to cook for 5 to 10 more minutes, until it starts forming a syrupy consistency.
  4. Allow it to cool completely -- it will thicken even further -- and then pour it into sterilized bottles or jars. Keep it for up to 1 week in the refrigerator.

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