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Homemade Strawberry Syrup

Total Time

Prep/Total Time: 20 min.

Makes

about 2-1/2 cups

This recipe is a spin-off of my dad's homemade strawberry syrup. Our son requests it with fluffy pancakes whenever he and his family come to visit. —Nancy Dunaway, Springfield, Illinois
Homemade Strawberry Syrup Recipe photo by Taste of Home

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1-1/2 cups mashed unsweetened strawberries

Directions

  1. In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

Homemade Strawberry Syrup Tips

How long does strawberry syrup last?

Homemade strawberry syrup, stored in a glass jar, will last up to a month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.

What should I do with homemade strawberry syrup?

Homemade strawberry syrup is a great pairing for a simple, classic dessert—drizzle it over homemade vanilla ice cream, pound cake, or rich and creamy New York cheesecake. For breakfast or brunch, it’s a perfect topping for pancakes or waffles, or stirred into oatmeal.

How do you make strawberry syrup thicker?

The simplest way to make strawberry syrup thicker is just to cook it longer. As the water evaporates, the mixture will become thicker, so you can increase your simmering time to 15 minutes to get the consistency you desire. Keep the temperature to a low simmer and keep an eye on your pan so you don’t burn the syrup. Be aware that the syrup will thicken a bit further as it cools, so don’t go overboard. Another way to thicken the syrup is to mix up a slurry of water and cornstarch in a 1:1 ratio; stir about a tablespoon of the slurry to the hot syrup and simmer for 5 minutes, stirring occasionally. Heads up, though; don’t use this cornstarch option if you’re going to be canning your syrup.

Hazel Wheaton, Taste of Home Editor

Nutrition Facts

2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

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