Once upon a Saturday morning I decided to make pancakes for breakfast. After I started pouring the batter onto the griddle, I realized we were out of syrup. Dang! I started to brainstorm possible solutions to my pancake dilemma. I had strawberries and powdered sugar; that could be a great combo! Or I could defrost some strawberry freezer Jam. But I still wasn’t satisfied. My genius husband suggested making homemade strawberry syrup. Immediately, I knew that strawberry syrup was the best course of action (I’m sure you haven’t noticed but I love to over dramatize…)
This Homemade Strawberry Syrup Recipe is Versatile
This great recipe is simple and delicious: simply delicious, haha! It’s not as easy as getting a bottle of syrup out of your pantry but the extra work is worth it. The original recipe calls for 2 pounds of strawberries but I experimented with the recipe and used only 1 pound and the syrup still came out tasting delicious. The syrup is sweet with a little tartness and makes any breakfast light and fresh.
Some recipes can be finicky and if you alter any of the ingredients, it can really mess things up. However, I have changed up the amount of strawberries I have used in this recipe a few times and it still turns out great. That said, I would not go about changing every ingredient but I feel there is quite a bit of flexibility with the amount of strawberries you can use.
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Easy Fresh Strawberry Syrup
Ingredients
- 2 lbs Fresh Strawberries, diced (I have used 1 pound occasionally)
- 1 Tbsp fresh lemon juice you can substitute bottled lemon juice
- 6 – 8 Tbsp granulated sugar (depends on how sweet your strawberries are and how sweet you like it)
- 4 Tbsp water
Instructions
- In a large saucepan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
- Reduce the heat slightly. Allow the mixture to boil, stirring occasionally, until juices are extracted and strawberries have softened. The fruit mixture will boil about 5 – 6 minutes.
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