Strawberry Syrup

strawberrysyrup2 This Strawberry Syrup recipe is incredibly easy and uses only 4 ingredients. It’s perfect for pancakes, ice cream or cheesecake topping and more.

2 cups fresh strawberries
½ cup sugar
1 Tbsp. lemon juice, freshly squeezed
½ cup water
1 Tbsp. cornstarch

Rinse berries under cold water.

Remove hulls. Angle a small paring knife in next to the hull and gently lift toward the blade end up to remove them.

Chop berries into small pieces. Add berries, water, lemon juice and sugar to a small saucepan.

Stir until sugar is dissolved. Bring to boil. Reduce heat to a simmer and simmer for about 10 minutes until the strawberries are soft. (See notes below for a smooth syrup.) Mix cornstarch with a bit of warm water from the tap. Stir until cornstarch is dissolved.

Add to strawberries. Continue to simmer for 2-3 minutes, stirring constantly until sauce thickens. Remove from heat.

Place in jars or containers. Allow it to cool to room temperature. Then, refrigerate.

Makes 32 Tbsp.

Cook's Notes:

You can substitute strawberries that you have frozen from fresh. See this article to learn how to freeze strawberries.
There is no need to skim the foam from the top of the cooking berries. The foam will dissipate after adding cornstarch.
Use fresh or home frozen berries for this recipe. The quality will be better than store bought.
Do not use this recipe for water bath or pressure canning. It is not shelf stable because it contains cornstarch.

Serving Suggestions:

This syrup is so versatile. Use it for pancakes,
French toast and waffles as an ice cream topping
Cheesecake topping.
For vanilla pudding
Pour it over yogurt or cottage cheese.
Use it for drinks. Pour some club soda or seltzer over to make a fizzy beverage or add to milk or iced tea.
Give it as hostess gifts.