Strawberry Syrup- How to make fresh strawberry syrup with only a few ingredients! This simple homemade syrup is great with pancakes, waffles, French toast, drizzled over ice cream, yogurt, and MORE!
Strawberries are one of my all-time favorite fruits. I love making strawberry shortcake, strawberry scones, smoothies, salads, and MORE! When strawberries are in season, you better believe I am using them to make ALL of the things, including this simple Strawberry Syrup.
You only need a few ingredients to make this homemade strawberry syrup and it is SO much better than any syrup you can buy at the grocery store. My boys BEG for this syrup during the spring and summer months. They love pouring it over their pancakes, waffles, and French toast.
It is also good drizzled over a bowl of ice cream or yogurt. I love having a jar in the fridge at all times in the summertime. It is so fresh and delicious!
Strawberry Syrup Ingredients
This syrup couldn’t be any easier to make. You only need a few ingredients!
- Strawberries– hulled and chopped! Look for the juiciest, sweetest berries! This syrup is best when strawberries are in season.
- Granulated sugar– to sweeten the syrup. If your berries are super sweet, you can add a little less. And if your berries aren’t sweet, you can add a little more sugar, if necessary. Taste and adjust to your liking!
- Water– for cooking the berries.
- Lemon juice– a little fresh lemon juice brightens up the syrup!
- Vanilla paste or vanilla extract– I love adding vanilla for the best flavor!
How to Make Strawberry Syrup
It’s EASY, I promise!
- In a medium saucepan, combine the chopped strawberries, sugar, water, and fresh lemon juice. Bring to a boil and then reduce heat to low.
- Allow the syrup to simmer for about 10 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla. Blend with a hand blender until smooth. Alternatively, you can carefully pour the syrup into the jar of a blender and blend until smooth.
- If you want to remove the seeds, you can place a fine mesh sieve over a large bowl and pour the syrup in. Use a spoon to press the syrup through to remove all of the seeds. Discard the seeds. This step is optional. I think the syrup is good with and without the seeds so decide what texture you like best.
- Pour the syrup into a jar or container and cool slightly. It will thicken as it cools. You can store the cooled syrup in a jar or container in the fridge for up to one week. You can reheat in the microwave.
You are going to want to pour this sweet syrup over everything!
- Classic French Toast
- Banana Pancakes
- Lemon Poppy Seed Waffles
- Chocolate Chip Pancakes
- Lemon Ricotta Pancakes
- Easy Blender Pancakes
- Ice Cream
- Greek Yogurt