Strawberry Syrup
A fresh strawberry syrup recipe made with sliced berries, sugar and a squeeze of lemon, simmered for 10 minutes and strained. Bright, jammy and ready in 15 minutes.
Servings 12 servings
Calories 70kcal
Cost $3
Equipment
- 1 Small saucepan
- 1 Fine mesh strainer
- 1 Glass jar with lid
Ingredients
For the Syrup
- 1 cup fresh or frozen strawberries hulled and sliced, thawed if frozen
- 1 cup granulated sugar 200 g
- 1/2 cup water 120 ml
- 1 tsp fresh lemon juice keeps the color bright
Instructions
Cook the Berries
- Add the strawberries, sugar and water to a small saucepan.
- Heat over medium-low heat, stirring until the sugar dissolves, then bring to a gentle simmer.
- Cook for about 10 minutes, stirring occasionally, until the berries slump and turn pale.
- Press the berries gently with a spoon to release their juice, without crushing them to a pulp.
Strain and Store
- Pour through a fine mesh strainer set over a bowl and let it drip for 5 minutes.
- Stir the lemon juice into the strained syrup.
- Let the syrup cool to room temperature, uncovered.
- Pour into a clean jar, seal, and refrigerate for up to 2 weeks.
Notes
Do not boil hard, which turns the syrup dark and jammy. Frozen berries work well. Discard if it smells sour or fizzes. Freeze extra in an ice cube tray for up to 3 months.
Nutrition
Serving: 30ml | Calories: 70kcal | Carbohydrates: 17.8g | Sodium: 1mg | Potassium: 5mg | Sugar: 17.5g | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.1mg
