This strawberry syrup is an amazing use for locally grown strawberries in the spring! Super easy to make, and delicious with pancakes, waffles, or flavored cocktails! This recipe makes about 1 ½ cups.
Springtime Strawberry Syrup
Author: Wolff's Apple House
Recipe type: Toppings
- 2 cups fresh strawberries, hulled and quartered
- ¾ cup water
- ¾ cup sugar
- juice of half a lemon
- Combine all ingredients in a small pot and cook over medium high heat. Bring to a boil, and then reduce to a simmer/low boil for 5 minutes, stirring occasionally. After 5 minutes, remove from heat and use an immersion blender to blend in most of the strawberry chunks. Return to the heat and simmer for 10 minutes more.
- Use a fine strainer to separate out the pulp from the syrup. Some seeds will slip through—if you’re not OK with that you can do another strain through cheesecloth.
- Voila! Store in the fridge in a jar and keep for up to 3 weeks.