Strawberry Syrup
Homemade strawberry syrup three ways — Strawberry Syrup, Strawberry Sauce for Angel Food Cake, and a vegan strawberry sauce for pancakes, ice cream, and cake.
★ breakfast
breakfastStrawberry Syrup
After making this you’ll wonder why you ever bought it from the store!
Anna Kay CollinsIngredients
- 1 1/2 cups Strawberries (or fruit of your choice)
- 1 cup Water
- 1 cap White Sugar
Instructions
- 1Wash and cut your strawberries
- 2To a pot add the water and sugar. Mix well
- 3Add in strawberries
- 4Bring to a boil then turn heat down to a simmer and simmer for 20-30 minutes
- 5Mash the berries or strain them using a metal strainer. I prefer to leave the fruit in the syrup but feel free to strain
- 6Enjoy over ice cream, cheesecake, pancakes, or what ever makes your heart happy!!
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Open in Pepper →A Jar of Strawberries Ready for Anything
Berries go soft fast, and a pot of sugar and water buys you another week or two. Once it's in the fridge, breakfast and dessert both get easier.
Cooks on Pepper reach for these when a flat of strawberries went on sale, when pancakes need something better than bottled syrup, or when a plain angel food cake is about to go on the table.
Every recipe here is short and sweet: a basic Strawberry Syrup with berries, water and sugar, a scrappy version that uses up strawberry tops and stems with lemon juice, a thick Strawberry Sauce for Angel Food Cake, and a vegan strawberry sauce made with sugar in the raw.
Quick Tips
- 1
Mash the berries first
Crush the strawberries with a potato masher before they hit the heat so they give up juice in the first 5 minutes instead of the last 15.
- 2
Skim the pink foam
Foam rises as the syrup comes to a boil — lift it off with a spoon for a clearer, brighter syrup.
- 3
Simmer low and slow
Keep it at a gentle simmer for 15 to 20 minutes; a hard boil scorches the sugar and dulls the strawberry flavor.
- 4
Add lemon at the end
Stir the lemon juice in off the heat so it keeps its brightness and sharpens up all that sugar.
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