Ingredients
1 lb (approx. 3 cups) fresh ripe strawberries, hulled and chopped
1/2 cup granulated sugar (adjust to taste)
1 tbsp fresh lemon juice
Instructions
Step 1: Wash and hull the strawberries, then chop them into 1-inch pieces.
Step 2: In a medium saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Stir and let sit for 10-15 minutes to macerate.
Step 3: Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook for 15-20 minutes, stirring occasionally, until strawberries are very soft and liquid thickens slightly.
Step 4: For chunky syrup, mash strawberries directly in the pot. For smooth syrup, proceed to the next step.
Step 5: Strain the mixture through a fine-mesh sieve set over a heatproof bowl, pressing solids to extract all liquid. Discard or save solids.
Step 6: (Optional) For a thicker syrup, return strained liquid to saucepan and simmer on low for another 5-10 minutes until desired consistency is reached.
Step 7: Allow the strawberry syrup to cool completely before transferring to clean, airtight jars or bottles. Store in the refrigerator for up to 2-3 weeks or freeze for longer.
Notes
For best flavor, use ripe, in-season strawberries. Adjust sugar level to your personal preference and the sweetness of your berries. The syrup will thicken more as it cools. If you prefer a thinner syrup, you can add a tablespoon or two of water during the final simmering stage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp (30g)
- Calories: 70 kcal
- Sugar: 17 g
- Sodium: 1 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: strawberry syrup recipe, homemade syrup, fresh strawberry syrup, easy syrup recipe, pancake syrup, fruit syrup, strawberry sauce, breakfast topping, dessert syrup, summer recipe
