Homemade Strawberry Syrup (2024)

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1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Ingredients

1 cup sugar
1 cup water
1-1/2 cups mashed unsweetened strawberries

Directions

In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

Homemade Strawberry Syrup Tips

How long does strawberry syrup last?

Homemade strawberry syrup, stored in a glass jar, will last up to 1 month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.

What should I do with homemade strawberry syrup?

Homemade strawberry syrup is a great pairing for a simple, classic dessert—drizzle it over homemade vanilla ice cream, pound cake, or rich and creamy New York cheesecake. For breakfast or brunch, it’s a perfect topping for pancakes or waffles, or stirred into oatmeal.

How do you make strawberry syrup thicker?

If you prefer a thicker syrup, the simplest way to adjust this recipe is to increase the simmering time to 15 minutes. Keep the temperature to a low simmer, and keep an eye on your pan so you don’t burn the syrup. Be aware that the syrup will thicken a bit further as it cools. Alternatively, you can thicken the syrup with a slurry of water and cornstarch in a 1:1 ratio. Stir about 1 tablespoon slurry into the hot syrup and simmer for 5 minutes, stirring occasionally. Heads up, though; don’t use this cornstarch option if you’re going to be canning your syrup.

—Hazel Wheaton, Taste of Home Editor

Nutrition Facts

2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.