Homemade Strawberry Syrup

4.88 from 8 votes

Homemade Strawberry Syrup is a three ingredient recipe made in 20 minutes. A little bit of cornstarch helps the syrup to cook and thicken quickly, preserving the natural flavor of the strawberries. Use it on pancakes and waffles, in drinks, or on desserts like angel food cake, ice cream, and strawberry shortcake.

Makes about 2 cups of syrup (less if you strain out the strawberry pieces).

Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.

Prep Time10

Cook Time10

Total Time20

Course: Sauce

Keyword: homemade syrup

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Saucepan

Ingredients

1 lb Fresh strawberries, stems removed, chopped (see note)
3/4 cup White Sugar
1 1/4 cups + 2 Tbsp Water, divided
1 Tbsp Cornstarch

Instructions

In a saucepan over medium-high heat, stir together strawberries, sugar, and 1 1/4 cups water.
Let the mixture come to a boil.
Boil, stirring every couple minutes, for 10 minutes. (Be sure to reduce the heat if the syrup looks like it will boil over.)
Stir together 2 Tbsp water and 1 Tbsp cornstarch and pour it into the boiling syrup. Continue cooking, stirring frequently, until the syrup thickens. (This should take 2 to 4 minutes more. If you’re going to leave the strawberry pieces in the syrup, you can choose to continue cooking the syrup for a few minutes longer to let the strawberry pieces reach a softer texture.)
Optional: If you want to strain out the strawberries, pour the syrup through a sieve. Do not press on the strawberries (this will cause your syrup to be cloudy).
Let the syrup cool completely.
Refrigerate for up to 3 weeks.

Notes

Strawberries - Chop the strawberries as large or small, depending on how you plan to use them. If you plan to strain the finished syrup or want to use the syrup over desserts, you can leave the strawberries in quarters. If you want to keep the strawberries in the syrup in pieces, you chop them fairly small.

The syrup will thicken in the refrigerator, so leave it at room temperature for a few minutes and stir well before serving.

Nutrition