That luscious homemade strawberry syrup up there is something that I look forward to every summer. And during my “knocked up” time when my palate is very picky, this syrup is added to my non-alcoholic beverages, gets me through the heat, and keeps the budget down. While strawberry season is in full swing, I make sure to make strawberry syrup as much as possible and keep it in the fridge. It’s great used in seltzer, drizzled over no-bake cheesecake, pancakes or anything else you may want to give a strawberry flavor.
Place your chopped strawberries in a small pot. Toss with lemon juice, if you choose.
Pour sugar over chopped strawberries and stir.
Pour water over the berries and stir yet again. Lots of stirring, y’all.
Turn on the stove to medium heat and bring the mixture to a boil. Once it reaches a boil, turn heat to low and let simmer for 10 minutes. Occasionally, I’ll want to skim off any impurities that come to the top of the syrup. They look like foam and should be easy to skim with a soup spoon.
Once the mixture is done, pour through a strainer into a heat-safe container. I like to pour the syrup into my pyrex measuring cup, THEN pouring into another container, like a small mason jar. That’s it! This lasts for a long time in the fridge, although I guarantee that it won’t last more than a few days once you taste it.
Homemade Strawberry Syrup
1 pint strawberries, hulled and chopped
1 cup water
1/2 cup sugar
1 tablespoon lemon juice (optional)
Place strawberries, sugar, lemon juice (optional) and water in a saucepan and cook over medium heat until it boils.
Once it comes to a boil, turn heat to low and let simmer for 10 minutes. Skim off any impurities while the mixture is simmering.
After 10 minutes, put mixture through a strainer and push the mixture to get as much of the juice out as possible. Once done, throw out the pulp (or save it and mix into plain oatmeal in the morning!).
Place the syrup back in the saucepan. Turn heat back to medium, bring to a boil and cook for another 2 minutes.
Once done, place in a heat-proof container, like a small mason jar, and store for up to 2 weeks in the fridge.
When I make this into strawberry seltzer, I add 2 tablespoons of syrup to an 8oz glass and mix with cold seltzer. If that’s not sweet enough for you, feel free to up it a tablespoon or two.