Strawberries are plentiful during the summer months and are always delicious. Sometimes, you can end up with too many strawberries, which go bad without you being able to enjoy it all. Instead of throwing them away, why not turn them into a tasty syrup before they go bad? Strawberry syrup is great for breakfast and desserts like waffles and cheesecake. You can even mix it with smoothies and clear sodas. It's also a great way to help the fruit last another week or two.
Basic Strawberry Syrup
- 450 g of chopped strawberries;
- 1 cup of water;
- 1 cup of sugar;
- 2 tablespoons of lemon juice (optional);
- ½ teaspoon vanilla extract (optional).
Yields from one to a cup and a half.
Uncooked strawberry syrup
- 680 g of fresh strawberries;
- 1 tablespoon of sugar;
- 1 tablespoon of honey;
- 1½ tablespoon lemon juice;
- 1 medium lemon zest.
Makes two and a half cups.
Method 1 of 2: Making Basic Strawberry Syrup
Step 1. Heat sugar with water in a medium saucepan
Fill a medium pot with a cup of water and a cup of sugar. Place the pan on the stove and heat it over medium heat. Be patient and don't raise the temperature. If you heat the sugar too quickly, it can caramelize.
The water and sugar create a simple syrup that can pick up the flavor of strawberries or other ingredients
Step 2. Prepare the strawberries while the mixture is heating up
Wash fruit, remove stalks and cut into thin slices.
Step 3. Add them to the pan when the sugar has dissolved
Don't worry if the mixture looks thick. Fruits will release more liquid when they start cooking.
Step 4. Add some lemon juice and vanilla extract for extra flavor
Add up to two tablespoons of lemon juice if you want to sour the strawberry. Add up to half a teaspoon of vanilla extract if you prefer a little sweeter.
Step 5. Bring to a boil and cook for ten minutes, stirring occasionally with a whisk
This will help cook the mixture more evenly and prevent the sugar from caramelizing.
Step 6. Strain the syrup into a bowl
Place a sieve over a bowl and transfer the syrup through the sieve. Discard the cooked strawberries or save them for later.
Step 7. Return to pan without strawberries
You have already extracted all the flavor from the fruits. Now, it is necessary to finish cooking the syrup so that it is very thick.
Step 8. Return to boiling point and then simmer for five to ten minutes, stirring occasionally
When it starts bubbling, lower the temperature. Simmer for another five to ten minutes. During this time, you will notice that the content will start to thicken. Remember to stir occasionally with a whisk to cook evenly.
Step 9. Remove the syrup from the stove and place it in a jar or glass bottle
If using a bottle, transfer through a funnel to avoid spilling anything. When finished, put the lid back on the container.
Step 10. Allow to reach room temperature before refrigerating
Don't put it in the fridge while it's still hot, as it can get hot and spoil the food around.
Step 11. Keep the syrup in the fridge and use within two weeks
The product is a great topping for breakfast foods and desserts, such as American pancakes and ice cream.
Method 2 of 2: Making Uncooked Strawberry Syrup
Step 1. Prepare the strawberries
Wash fruit and remove stalks. Cut into small pieces so they can be mixed more easily.
Step 2. Scrape and squeeze the lemons
Scratch it first as it will be easier that way.
Step 3. In a blender, place strawberries, sugar, honey, juice and lemon zest
In the absence of a blender, use a food processor with metal blades.
Step 4. Mix for 20 to 30 seconds or until very smooth
From time to time, open the blender and scrape the syrup off the sides with a spatula to make it easier to mix.
Step 5. Taste the syrup and adjust if necessary
If you want it sweeter, add more sugar or honey. Use more lemon juice if you want a more sour taste. Mix the syrup again to incorporate the adjustments.
Step 6. Place the product in a bottle or glass jar with a tight lid
If using a bottle, transfer using a funnel. Close tightly after filling container.
Step 7. Allow the syrup to come to room temperature before refrigerating
Do not place the hot product directly in the refrigerator, as there is a risk of increasing the temperature and spoiling the surrounding food.
Step 8. Keep refrigerated and use within five days
Syrup is a great topping for popular breakfast and dessert foods like waffles and cheesecake.
- To give the traditional syrup a citrus touch, add two drops of lemon or lime juice right after the sugar has dissolved.
- Don't throw away the strawberries from the base syrup. Save them and use them over ice cream, pancake, waffles and yogurt.
- Place strawberry syrup over breakfast foods such as crepes, oatmeal, pancake, toast, waffle, and yogurt.
- Use the product in desserts such as: cheesecake, crepes and ice cream.
- Mix with carbonated water, milk, yogurt or anything that needs a strawberry flavor.