I’ve never been a HUGE fan of strawberry syrup. I always find it too sweet, full of unnatural flavoring and of course, preservatives. Well, it’s not that I don’t eat or drink anything with preservatives AT ALL. Hmm, maybe I am really not a fan of strawberry syrup!
One day, I felt the need to make my own strawberry syrup for a recipe. It’s like – I really need to make my own strawberry syrup coz WHAT AM I GONNA DO WITH A HUGE CONTAINER OF STORE-BOUGHT STRAWBERRY SYRUP?? I am pretty sure I would not drink it! So I thought I need to make strawberry syrup and try our relationship once again.
Unexpectedly, my feelings for strawberry syrup has changed. This homemade strawberry syrup, this is the thing I could drink! Seriously, guys! It is silky, sweet, and OMG – it is insanely good!! You’ll really get that natural taste of the strawberry when you drink it, er, eat it with other stuff like pancakes, waffles, etc.
Can it be strawberry season all year coz I really love this homemade strawberry syrup I’d want to make it on a weekly basis!!
TIPS!
Okay, for those who haven’t made their strawberry syrup and want to try it, I have a few tips that I learned. I made this thrice in a week so I made a few mistakes the first time and I’ve learned few things. And when I say I made this thrice in a week, I meant three consecutive days! I told you – it is insanely good!
First: Don’t be tempted to push down the boring-looking strawberries when you strain them as it will make your syrup cloudy – not pretty. And also, use a strainer with fine holes. You know what I mean – a fine mesh strainer.
Second: Use another pot when simmering the strawberry liquid with the sugar, or clean the same pot you used the first time.
Third: Do not let the syrup simmer for a long time and make sure to stir constantly. Once the liquid is reduced and it thickens a little to a syrupy consistency, remove it from the heat. It will thicken more once it has cooled down. If you think that your syrup is still runny after a few minutes of removing from the heat, you can put it back to the heat until it reaches the desired consistency.
Now, maybe you will tell me it is difficult or store-bought strawberry syrup is more convenient. No, it is not difficult at all. As to the convenience, I agree to that. But I am telling you – when you make your own strawberry syrup, you’ll never go back to the store-bought ones.
I am taking this addicting strawberry syrup to Angie’s Fiesta Friday #249. Thanks to our co-hosts, Diann and Jenny.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
Homemade Strawberry Syrup
This Homemade Strawberry Sryup is so full of flavor and so addicting. You will not come back to the store-bought ones ever again!
Initial note: 500 g strawberries = the ones that has been chopped after washing, hulling and removing the stems
Ingredients
- 700 g hullled and chopped strawberries (see initial note)
- 750 ml (3 cups) water
- 330 g (1 and 1/2 cup) white sugar
Instructions
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In a pot, add chopped strawberries and water. Turn on the stove to low-medium heat and bring to a boil until strawberries are dull and boring. This may take from 10-15 minutes.
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In another pot, put a strainer on top (a fine mesh strainer would be perfect). Strain the boring-looking strawberries, making sure not to press down the strawberries. Put back this pot on the stove over low heat and add sugar. Let it simmer (with constant stirring) for about 5-15 minutes or until the liquid is reduced and the syrup is slightly thick. It will thicken more once cooled.
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Transfer the syrup into a sterilized glass container. Let it cool down before closing the lid and keeping the fridge.
Recipe Notes
- Don't be tempted to push down the boring-looking strawberries when you strain them as it will make your syrup cloudy - not pretty. And also, use a strainer with fine holes. You know what I mean - a fine mesh strainer.
- Use another pot when simmering the strawberry liquid with the sugar, or clean the same pot you used the first time.
- Do not let the syrup simmer for a long time and make sure to stir constantly. Once the liquid is reduced and it thickens a little to a syrupy consistency, remove it from the heat. It will thicken more once it has cooled down. If you think that your syrup is still runny after a few minutes of removing from the heat, you can put it back to the heat until it reaches the desired consistency.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Before you go…
This Homemade Strawberry Syrup would be perfect to top on this Nutella Croissant Pudding, too!
Thanks a bunch for spending your precious time with me!
I am also sharing this at
What’s for Dinner? | Happiness is Homemade | Mix it up Monday | Melt in Your Mouth Monday | Dishing It Digging It | Cooking & Crafting with J & J | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Cook Blog Share | Full Plate Thursday |
Featured at Totally Terrific Tuesday # 205
