Strawberry Easy Syrup is straightforward to make with simply 3 components and it may be utilized in so some ways!
Add a splash of strawberry syrup to a glass of mint lemonade or to a pitcher of mojitos and also you simply may discover your new favourite drink to sip this summer time. Pour it over a stack of buttermilk pancakes or my grandmother’s German pancakes for a breakfast that everybody will love.
Strawberry Easy Syrup
My sister launched me to this strawberry easy syrup years in the past. She excitedly referred to as me as much as inform me that she’d made a double batch, and I simply needed to have the recipe.
We performed round with the recipe throughout a go to later that month. This syrup works properly in cocktails, as a topping for pancakes and waffles, and I’ve even been identified so as to add it with some recent fruit to a bowl of vanilla ice cream.
This delectable infusion of juicy, sun-ripened strawberries has the right quantity of sweetness. Strawberry syrup takes no matter you place it on and provides a brilliant pop of colour and taste to it, past what you’ll get with common syrup. I like having it available for visitors and particular events.
This syrup retains within the fridge for weeks, although I’ve discovered that at my home it doesn’t final that lengthy earlier than I’ve to make one other batch. My boys love pouring it over a stack of perfect pancakes.
Strawberry Syrup
Along with pouring this syrup over pancakes and waffles, we get pleasure from it in cocktails like these brunch martinis and the St-Germain citrus splash. It’s additionally a terrific swap for the straightforward syrup in mojitos.
Strive including a splash to your subsequent batch of lemonade, or drizzling it over this strawberry basil fruit salad for further sweetness. I’ll have even been identified so as to add it to my yogurt or oatmeal.
Strawberry Syrup Recipe
You’ll want simply three components to make this recipe:
Learn how to Make Strawberry Syrup
To make the syrup, begin by washing the berries and eradicating the stems. Then, roughly chop or quarter the strawberries and place them in a medium saucepan. Add the water and convey to a boil.
As soon as it boils, cut back the warmth to a simmer and cook dinner the berries for 20 minutes. Rigorously skim and discard any foam that rises to the highest.
After 20 minutes, the berries can be a lot lighter in colour, and the water needs to be a darkish pink or purple. Place a effective mesh strainer over a second saucepan and pour the contents into it.
Resist the temptation to press down on the cooked berries to extract extra juice. This can make your syrup cloudy. After straining, discard the cooked berries.
Add the sugar to the liquid and convey it again to a boil. Stir continually, till the sugar has dissolved fully. Skim and discard any foam that rises to the highest.
Take away from the warmth and let the syrup cool fully earlier than transferring it to glass jars for storage within the fridge. The syrup will final for a number of weeks.
Strawberry Pancake Syrup
If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer, until the liquid reduces and thickens further.
Also, you can absolutely make this syrup with frozen strawberries. I cannot tell the difference between the taste of fresh versus frozen berries. And, if you get a craving for them out of season, why not grab a bag from the freezer?
For those of you who love breakfasts as much as I do, you’re going to have to try this as a strawberry pancake syrup. Create a classic flavor combination with these irresistible banana pancakes.
This syrup would additionally go nice with these mini german pancakes. And, you can get chocolate and strawberry flavors with this one-bowl hershey’s chocolate cake. However, I have to warn you, that cake is tough to cease consuming!
Servings: 24 tablespoons
Stop your display from going darkish
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Wash the berries and take away stems. Roughly chop or quarter the strawberries and place them right into a medium saucepan. Cowl with the water and convey to a boil.
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Cut back to a simmer and cook dinner the berries for 20 minutes. Rigorously skim and discard any foam that rises to the highest.
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After 20 minutes, the berries can be a lot lighter in colour and the water needs to be a darkish pink or purple. Place a effective mesh strainer over a second saucepan and pour the strawberry liquid by way of it.
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Resist the temptation to press down on the cooked berries to extract extra juice. This can make the syrup cloudy. After straining, discard the cooked berries.
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Add the sugar to the liquid and convey it again to a boil. Stir continually, till the sugar has dissolved fully.* Skim and discard any foam that rises to the highest.
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Take away from the warmth and let the syrup cool fully earlier than transferring to glass jars for storage within the fridge. The syrup will final for a number of weeks.
* If you need a thicker syrup for a topping on pancakes, ice cream or different desserts, simmer the syrup for 5-10 minutes longer till the liquid reduces and thickens additional.
Energy: 76kcal · Carbohydrates: 20g · Protein: 0.3g · Fats: 0.2g · Saturated Fats: 0.01g · Polyunsaturated Fats: 0.1g · Monounsaturated Fats: 0.02g · Sodium: 3mg · Potassium: 58mg · Fiber: 1g · Sugar: 18g · Vitamin A: 5IU · Vitamin C: 22mg · Calcium: 7mg · Iron: 0.2mg
{initially printed 7/11/13 – recipe notes and images up to date 5/15/23}
recipe barely tailored from and with because of The Shiksa