How to Make Strawberry Syrup
Made with just 4 ingredients, this strawberry syrup is naturally sweetened and refined sugar-free. Perfect for topping yogurt, oatmeal, pancakes, waffles, desserts and more!
The return of fresh strawberries is easily one of the best things about spring. As good as strawberries are straight from the ground, making strawberry syrup is a fantastic way to infuse strawberry flavor into some of your favorite foods. Pour it over pancakes, waffles, ice cream, oatmeal or better yet…stir it into your iced matcha latte. Holy yum.
The best part is, you only 4 ingredients to make it. Let me show you how easy it is to whip up!
Strawberry Syrup Ingredients
- Strawberries– Fresh or frozen work. Be sure to remove the hull if using fresh.
- Vanilla Extract– If you’re using non-alcoholic vanilla extract then you can shorten the cook time since you won’t need to boil off the alcohol.
- Honey– To keep the syrup refined sugar-free, we’re using honey to naturally sweeten the syrup. Maple syrup or agave nectar are possible substitutes.
- Lemon Juice- Just a touch of lemon juice helps balance out the sweetness of the honey.
How to Make Strawberry Syrup
- Add strawberries with vanilla extract and water to a saucepan.
- Bring to a boil then reduce to a simmer. Cook for about 5-7 minutes, until the berries soften. Use a fork to mash the strawberries as mashed as possible. If using alcohol-based vanilla, smell to make sure the alcohol has cooked off. If not, simmer for a few minutes more.
- Using a fine mesh sieve, strain the strawberries over a bowl or container so that the syrup drips out of the bottom into the container. If you prefer a thicker consistency, transfer the strawberries to a blender and blend until smooth. Skip the straining process and transfer to a sealed jar or container.
- Seal and refrigerate for up to 1 week.
More Strawberry Recipes to Enjoy
- No-Bake Strawberry Lemon Cake Bites
- Strawberry Shortcake Sponge Cakes
- Strawberry Protein Pudding
- Easy Strawberry Pie
- Perfect Strawberry Cake
- Strawberry Chia Pudding
Strawberry Syrup Recipe
4 servings
Made with just 4 ingredients, this strawberry syrup is naturally sweetened and refined sugar-free. Perfect for topping yogurt, oatmeal, pancakes, waffles, desserts and more!
Ingredients
- 8 ounces hulled strawberries, fresh or frozen
- ½ cup water
- 1 teaspoon vanilla extract, ideally non-alcoholic vanilla
- ¼ cup honey, or pure maple syrup
- 2 teaspoons lemon juice
Instructions
- In a small saucepan, combine 8 ounces hulled strawberries with ½ cup water and 1 teaspoon vanilla extract over medium heat. Bring to a boil then reduce to a simmer. Cook for about 5-7 minutes, until berries begin to soften.
- Using a fork, mash the berries until no large chunks remain. Continue to simmer for another 5-10 minutes, until the liquid has thickened.
- Lastly, stir in ¼ cup honey and 2 teaspoons lemon juice. Stir until evenly combined. Remove saucepan from heat and set aside to cool.
- For a thinner consistency: Using a fine mesh sieve, strain the syrup into a glass bowl or container. Use the fork to continue mashing and stirring the berries to get as much juice out as possible.
- For a thicker consistency: If you like a chunkier texture to the syrup, use a blender to blend the strawberries until smooth. Skip straining the syrup and transfer to a sealed container.
- Refrigerate the syrup until ready to serve. The syrup should keep for up to 1 week when sealed and refrigerated.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. One serving is equal to 2 tablespoons of syrup.
Calories: 85kcal, Carbohydrates: 22g, Protein: 0.4g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 3mg, Potassium: 99mg, Fiber: 1g, Sugar: 20g, Vitamin A: 7IU, Vitamin C: 33mg, Calcium: 11mg, Iron: 0.3mg
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