- 1 pound sliced hulled strawberries
- 2 tablespoons lemon juice
Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.
Wash berries remove green caps. Place about half the berries in a Dutch oven. Use a slotted spoon or potato masher to crush berries add remaining berries and crush again.
Add water. Bring to boiling reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.
Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth set over a bowl. Pour berry mixture into strainer. Press to drain all juice. Discard strawberry mixture. Measure 6 cups juice.
In a 3- or 4-quart saucepan or Dutch oven heat the juice to rolling boil stir in the sugar. Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.
Pour syrup into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process in boiling-water canner for 5 minutes. Remove jars from canner cool on racks.
Delicious!! Although, instead of straining the mixture, I blended it and rewarmed it before serving over french toast. It's excellent and super thick. My mom poured it over the strawberries and banana's Iɽ cut up for breakfast and ate it all by the end of the day.
Loved it--- the lemon juice added the magic touch.
I made this EASY recipe to top home made ice cream, and it was fantastic. I decided not to strain out the cooked berries, and am so glad. They added just the right texture. A definite keeper!
I made this to extend the life of perfectly ripe farmer's market berries and was very happy with the result. The syrup had a fresh flavor and the lemon juice kept it from being cloyingly sweet. It was awesome with dessert but also made a seriously yummy drink mixer-- I like it with champagne or the sparkling limeade from Trader Joe's.
I loved this recipe! It is SO much better than store-boughten strawberry syrup (it's strawberry season here, so we have a bounty of them). it's got a pleasant fruitiness/ tartness that is just wonderful!
This was excellent! I used it all week on top of ice cream, angel food cake, and more. I will however decrease the amount of lemon juice by half next time I make it.
Wow?! Simply excellent! Almost DID NOT make this recipe because it called for corn syrup. Do not let that deter you - the result is superb. Best with fresh-squeezed lemon. I served a slice of chocolate ganache cake in a puddle of this syrup - the flavors and colors both collected rave reviews from my guests.
The Strawberry Syrup Recipe
To begin you&rsquoll only need 4 simple ingredients: Strawberries, water, sugar, and lemon. Technically, the syrup recipe will work without the lemon, but I personally recommend you include it. It&rsquos needed to balance out the sweetness of the sugar and strawberries.
The Blender Method (AKA quick method)
Lately, with a very active 6 month old in my house, where I choose to spend my time is more critical than ever. Don&rsquot get me wrong, if I want to make some of my Bacon Farro Risotto, I will stand next to the stove stirring it to perfection. Buuuut, not all recipes that can take a lot of time actually need to.
Here&rsquos the thing, if you have a blender or food processor, you can dramatically cut down the time this recipe takes. The end result tastes just as good. The color is a little less clear, but it&rsquos a very minute difference.
To use the blender method hull your strawberries first. To hull a strawberry, carefully grasp a paring knife near the tip of its blade. Insert in into the crown of the strawberry, with the tip downward toward the center, and spin the blade around the stem. The core should pop right out.
If you aren&rsquot feeling that confident with your knife, I find the small side of my melon baller does the trick perfectly too.
Place the berries and the water into your blender and let them puree completely. This took about a minute in my Ninja Blender. Once pureed, set a fine meshed sieve over a medium saucepan and pour in the juice. You want something fine enough to catch the seeds. This is the sieve set I use constantly.
Once you&rsquove strained out all the solids, turn your burner on to medium heat and add your sugar and lemon juice. Stir occasionally until the sugar melts. Bring the mixture to a simmer and let it bubble and thicken until it will cling to the back of a spoon without running off for 30 seconds. This took about 10 minutes start to finish for me.
Pour your strawberry syrup into a clean jar, let cool, then seal and place in the fridge to store.
The No Blend, Rustic Method
If you don&rsquot have a blender, or if perhaps you want a syrup with little nuggets of strawberry, this is a great method for you. Instead of blending, hull and chop your strawberries into little chunks. Toss them into the pan with the sugar, lemon juice and water.
Bring the whole mixture to a boil then reduce the heat. Allow to simmer for 1 hour, I know this sounds like a long time, and that&rsquos why I provided the blender method. Despite the time needed for this method, it doesn&rsquot require direct attention for the whole hour. Just stir occasionally, until the berries have broken down into a thick strawberry slurry. It&rsquos almost like a loose jam consistency.
It&rsquos totally delicious to eat the strawberry sauce a little rustic and chunky, feel free to stop at this point. For an elegant, clear syrup pour the cooked strawberry through a fine mesh sieve into a bowl. This will take some coaxing from you, unless you&rsquore the most patient person on the planet. Use a spoon to push the sauce around in the sieve to encourage the liquid to drain, pressing down from time to time.
Occasionally scrape the bottom of the sieve with your spoon to clear off the collected syrup and continue to push and strain until the syrup stops dripping. This should produce at least 3/4 of a cup, perhaps a bit more depending on your willingness to stand there and your elbow stamina.
Using Frozen Berries
If you don&rsquot have fresh strawberries at hand, but you&rsquore dying to make this strawberry syrup recipe, good quality frozen strawberries will absolutely work. I freeze my excess berries and definitely use them to make this recipe all the time.
For the Blender Method: Puree the frozen berries with the water. Pour the puree into the pan and heat until the puree is very loose and liquid. Strain the puree and return to the pot (wipe it clean to get out any seeds clinging to the side). Proceed with the method as usual.
For the No Blend Method: Chop up the frozen berries best you can and proceed with the method as usual.
- Remove the stems from the strawberries and chop them up nice and small.
- In a small saucepan combine the diced strawberries with a little lemon juice, sugar, and water. Bring this to a boil over medium-high heat and let it simmer for 5-6 minutes.
- Once the berries are nice and soft, mix a little water and cornstarch together and add to the pan. Let it boil for about 1 minute, until it is nice and thick.
- Remove the pan from the heat, stir in the vanilla extract and that is it
Store strawberry syrup in an air tight container in the fridge for up to 2 weeks. It will thicken as it sits, so let it warm up a little bit and stir before serving.
Strawberry Syrup Recipe
Is anyone else as strawberry obsessed as we have been lately??
I originally posted this recipe back in December of 2009. Strawberries in December? Yeah, I know – it doesn’t make much sense. Because strawberry recipes are made for the spring and summer, and this Strawberry Syrup Recipe is one that I make all summer long.
I’m blaming our recent strawberry obsession on Easton. There have been times through his treatment so far when he’s had to take multiple medicines at home. And since he’s never swallowed a pill before (he’s only 5 years old, for goodness sake) his medications have all been liquid. And we all know how delicious oral medications are, right?
So what he started doing is chasing the medicine with strawberries. It’s funny, because at first, I tried m&ms, but he wanted strawberries and has stuck with them this whole time. There was even a month of one medication that he had to take on an empty stomach, but he still wanted strawberries that he could at least smell while he took his medicine.
So yeah, even though we aren’t even in prime strawberry season yet, we have had them on hand for the last 3 months. And now that they are starting to get good and sweet and full of flavor, I’ve been going crazy for them, too. So I decided to make up a batch of this Strawberry Syrup Recipe to have on hand. But don’t think that this is only good drizzled over pancakes. It’s amazing on ice cream, and even perfect for making some delicious drinks. (In a few weeks, I’ll be showing you one that you must make this summer!) It is super versatile, so it’s great to have on hand.
I know I’m going to have a jar of this on hand all summer long!
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Recipe: Strawberry Syrup
With BBQs and the season of outdoor entertaining upon us, don’t get caught empty-handed heading into your next get-together. When a bottle of wine won’t do, try making your own hostess gift! At the peak of strawberry season, turn a basket of these juicy gems into some DIY strawberry syrup to gift to friends and family.
An edible gift is one of the most practical yet personal items worth sharing. Before your next backyard cocktail hour or dinner party spent under the stars, whip up a batch of this strawberry syrup to present to your host.
Make It! Strawberry Syrup for Summer
With just a few ingredients, this recipe is super simple to make, yet it packs a big punch in flavor. Gone are the days of buying artificial or commercially made strawberry syrup from the grocery store. Using just ripe strawberries, sugar, and water, you can quickly put together this versatile syrup. Not only does this gift show your gratitude, but the vibrant syrup embodies summer.
Gift It! Ice Cream Floats and Mojitos
Sure, you can make up a batch of this strawberry syrup whenever the mood strikes or you have an abundance of ripe berries, but instead of just storing it in a plastic storage container next to last night’s leftovers, dress it up and gift it! Pour the naturally bright syrup in a decorative glass bottle that your host can keep and reuse. Tie on a handwritten tag or stick on a printed label so there is no mistaking what this gorgeous syrup is.
For a gift that keeps on giving, add a recipe or two for turning this syrup into an easy ice cream float or fun summer cocktail! With your syrup, include instructions for making either — or both!
Strawberry Ice Cream Floats
Place two tablespoons of syrup in the bottom of a glass. Add two to three scoops of vanilla ice cream. Top the ice cream with a couple more tablespoons of syrup before filling the glass with club soda or seltzer water. Gently stir just before serving.
Muddle a few fresh mint leaves and a wedge of lime in the bottom of a cocktail glass. Add one part strawberry syrup, one part fresh lime juice, and two parts white rum. Fill the glass with ice and gently stir. Top with one part club soda or seltzer water. Garnish with more mint, sliced lime, or strawberries!
Why would you want to make your own strawberry syrup? For starters, it’s super easy. If you can warm up soup in a small pot you can do this syrup. It’s way better for you than the fake stuff. Yes, anything that has high fructose corn syrup, and no real strawberries IS FAKE. It’s made with artificial colors, flavors, and other unidentifiable ingredients that I’d rather not purchase.
If you are anything like me, a parent who is trying to feed her family better with real food, these “distractions” are everywhere. Now, I know “sugar” isn’t the best thing for our kids, so I make this syrup with unrefined sugar or honey.
If you are considering eliminating sugars and refined foods entirely from your family’s diet, check out the Family KickStart Program. This is is a comprehensive program I created with a focus on the whole family eating whole foods together. Instead of squabbling over food rules, I decided to create my own program containing kid-friendly foods reimagined and recreated in healthier ways.
In Family KickStart you’ll receive access to 50+ recipes, 4-weeks of meal plans, shopping lists, and everything else your family will need to eat clean together for 30 days! Best of all, there are even TWO pancake recipes for your family to enjoy while doing Family KickStart!
I hope you give this strawberry syrup a try and jazz up your pancake routine. What are some of your favorite pancake toppings? Do you have any family-favorite breakfast recipes?
The last time I was at the library, I grabbed the two most recent issues of Cook’s Illustrated. Both of them had a bunch of good ideas and I printed off recipes to try from each, one of which was for a strawberry syrup.
We still have a fair amount of strawberries in the freezer, and now that strawberry season is right around the corner, I’m doing my best to use them up. Though that might not be the smartest move, since my husband took it upon himself to whittle the berry patch down to a strip the width of a piece of dental floss. Then, because he felt suitably horrified at what he’d done, he got a ton of plants from my parents and started a brand new patch on the other side of the garden. So we may have strawberries this year, or we may not. We’ll see.
In the mean time, I’m still using up what’s in the freezer.
The syrup caught my eye because, along with sugar, it called for only one other ingredient: citric acid. The citric acid, they said, intensified the flavor and thickened the syrup a bit, and since I’m a sucker for a good food science experiment, I was all in.
It was easy. Just ome thawed berries and a boatload of sugar, mashed and macerated, and then mashed some more. After it was sufficiently juicy and goopy, I poured it through a sieve, pressing on the bits of fruit to make them relinquish all the lovely red drops of sweet goodness. The leftover pulp, about a quarter cup, I saved for smoothies, and to the juice, I added the citric acid.
And you know what? It did brighten the flavor and thicken the syrup!
I added some syrup to seltzer — 5 parts seltzer to 1 part syrup — as they recommended, and it was lovely.
And then I remembered the mix of fresh-squeezed lemon, lime, and orange juice that I had leftover from making triple citrus pies in the bakery. Margaritas.
I followed this recipe for the margarita mix, using the leftover citrus blend and subbing in the strawberry syrup for the simple syrup and it was dangerously “oh wow this is good” delicious.
(The syrup is also good on ice cream. Just sayin’.)
From the March-April 2021 issue of Cooks’ Illustrated magazine.
They say that other berries, like raspberries and blueberries, would also work well. (I wonder about lightly poached and strained rhubarb?) If the fruit is fresh, freeze it overnight and then thaw in the morning — this will make it release more juice.
12 ounces strawberries, fresh, or frozen and thawed
10½ ounces sugar
¾ teaspoon citric acid
Mash the fruit. Stir in the sugar. Let rest at room temperature for about thirty minutes, occasionally mashing and stirring. Strain, pressing on the fruit with the back of a spoon to make it release all of its juice. Discard the solids (or save to add to smoothies or yogurt), and stir the citric acid into the juice. Store in a jar in the fridge.
To serve: use in place of simple syrup in cocktails, add to seltzer, or drizzle over ice cream.
Husk On vs Husk Off: The Best Way to Grill Corn This Summer
by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching.
Fresh Strawberry Soda (Homemade & No Machine Needed)
Last year for Juneteenth we made homemade strawberry soda! You can learn all about Juneteenth here and how to celebrate it with your family. While you’re at it, check out my Soul Food Juneteenth menu!
Ok now back to this delicious homemade strawberry soda! Have you ever made strawberry soda before? I hadn’t until last year! Now I love whipping up all kinds of natural, fruity flavors even without a soda machine! To get your homemade soda bubbly without a soda machine, you’ll need to use some good ol carbonated water!
Types of Carbonated Water
- Club Soda: Carbonated water with added minerals to enhance the flavor.
- Seltzer Water: This can be used interchangeably with club soda, however, it does not have added minerals.
- Sparkling Water: This water is naturally carbonated with naturally occurring minerals and bubbles from the springs that it comes from. Its natural bubbles aren’t ass fizzy as club soda or seltzer water.
- Tonic water: A carbonated water that contains quinine. Quinine gives tonic water its classic bitter taste.
What is the best carbonated water to use for homemade soda?
That’s really a personal choice but I prefer club soda! I’m partial to Schweppes Club Soda because this brand is generous with carbonation. Besides it always pretty easy to find and mixes well with natural flavors. Just remember, some club soda brands are stingy with carbonation or add too many minerals to the water which can leave an aftertaste. Play around with different brands to find your fav.
Will my homemade strawberry soda taste like store-bought strawberry soda?
Ok before you make homemade strawberry soda (or any natural homemade soda without a soda machine or flavoring) I want you to forget the look and taste of store-bought sodas. These are different animals. This WILL NOT taste like a store-bought strawberry soda! Or at least to me it doesn’t, and I’m not complaining one bit!
This homemade strawberry soda is light, fresh, bubbly, and bursting with natural strawberry flavor! It’s delicious in its own unique way! If a soda could taste “fresh” this would be it.
Or as my kids described it “It tastes like bubbly strawberry water. But it’s better than water because it’s sweet and tastes just like strawberries. Oh wait, it’s like lemonade made with strawberries instead of lemons and with bubbly water instead of plain water.”Hmmm…. ok.
This homemade strawberry soda relies on nothing but pure, fresh strawberries for its red color and strawberry flavor. No added red food coloring or flavorings needed!
Strawberry Soda Syrup
To get the maximum strawberry flavor we need to create a strawberry syrup! This concentrate is what we’ll mix with the club soda to create a bubbly fresh strawberry soda! I like to keep a jar of this natural strawberry syrup in the fridge because it tastes good on so many things (ice cream, funnel cakes, etc). The strawberry syrup is simple to make and uses fresh strawberries, sugar, water, and lemon juice. You can sub the strawberries with other fruits to make other flavors as well.
How To Make Homemade Strawberry Soda
Making homemade strawberry soda is ridiculously easy! You’re probably gonna be all like, “wow, that’s it?” Matter of fact, once you make this strawberry soda, you’ll more than likely be ready to experiment with more fruit and combinations.
Step 1. Rinse, hull, and dice up some fresh strawberries and place them in a large skillet
Step 2. Stir in some water and granulated sugar.
Step 3. Bring mixture to a light simmer and allow the strawberries to soften and cook down until they are easy to mash.
Step 4. Mash the strawberries and continue simmering until the strawberry pulp has lost most of its color and the juices in the pan are syrupy.
Step 5. Strain the mixture through a mesh strainer, using a rubber spatula to press out all of the syrup. Discard the leftover pulp.
Step 6. You should now have about 2 cups of beautiful red, strawberry syrup! Let cool completely and then place in the fridge until cold.
Step 7: To make soda, pour 8 oz of chilled club soda into a cup and then stir in the cold strawberry syrup by the tablespoon, tasting until your desired sweetness is reached.
Step 8: Sip and enjoy.
That’s it! You now know how to make a quick and easy homemade strawberry soda! Why not try out your own natural gourmet flavors? Here are a few suggestions to get you started: