Fresh Strawberry Syrup
If you love strawberries you’ll appreciate the intense flavor in this fresh syrup. It is perfect with pound cake, angel food cake, pancakes, and buttermilk biscuits. It also tastes great over grilled chicken and white fish, like mahi-mahi and cod. Kick up the flavor a notch by adding one tablespoon of Balsamic vinegar to this recipe.
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- ¼cup water
- 1 1/2cups fresh strawberriestrimmed and halved
- ½-1cup turbinado sugar or raw sugar
Instructions
- Place most of your berries in a heavy saucepan and crush with a potato masher (leave a few to be added later for whole chunks if desired). Berries can also be pulverized in a food processor or by immersion hand blender. Set temperature to medium-high and add water. Bring mixture to a boil then reduce temperature to medium low. Simmer for 5 minutes or until berries are soft and juicy.
- Position a wire mesh colander over a 2 cup measuring cup or small bowl. To get the most juice strain the berries, then gently mash pulp with a rubber spatula.
- The amount of sugar can be determined by the amount of juice. Use equal amounts of sugar to juice. If you have ¾ cup of berry juice, add ¾ cup sugar. When substituting with honey, use ½ cup to ¾ cup juice. Most artificial sweetener manufacturers publish conversion charts on their website, so you might want to check the brand you’re using.
- Wash the saucepan then add sugar and juice. Set temperature to medium and bring syrup to a boil. Reduce heat to low and simmer for 1 to 2 minutes. The syrup should have a thick and sticky consistency, but still runny.
- Use a spoon to skim foam from syrup. Add remaining strawberry halves. Serve immediately or transfer to airtight container and store in refrigerator for up to 2 weeks.
Recipe Notes
