Strawberry lemonade syrup is easy to make and oh so tasty. It's a little bit of summer in a jar, ready to top pancakes, ice cream, or anything in between

Strawberry Lemonade Syrup

April 8, 2014 by Michelle

I had the Chicago Food Swap again on Sunday, and I needed something fun to make. I also needed something that would be yummy but would’t require a ton of active time since I was solo parenting this weekend with children who required my attention and running around. I had also picked up a ton of strawberries from the store because it’s (delayed) strawberry season – thank you Old Man Winter for sticking around so long this year – and they were big and cheap and yummy looking.

I’d made blueberry syrup and cherry syrup for the swap before, and those had gone over fairly well, so naturally, strawberry syrup loomed in my future because … why not? Except I didn’t want it to be just any strawberry syrup. I wanted the hints of summer to come, something a little more unique and special. And thus, my strawberry lemonade syrup was born.

Strawberry lemonade syrup is easy to make and oh so tasty. It's a little bit of summer in a jar, ready to top pancakes, ice cream, or anything in between

The wee ones thought it was  a brilliant idea. Mister Man wanted to help and happily removed the tops from all 6 pounds of strawberries I ended up using (though I made it in batches and am providing a shrunken down recipe – about 3 pounds of strawberries can be safely made at a time in the pot I used).

Many syrups are strained so that they are just the juices, sweetened and thickened. I prefer to have the pieces of fruit in my syrup when I’m making a delicious homemade syrup like this, however. If you don’t, you can easily strain it after boiling it down, but you’d be missing out!

This is a great syrup to use on pancakes or waffles or as an ice cream topping. I can see using it as a mixer in drinks, too. And this morning, the wee ones used it on a biscuit they traded for at the food swap just like regular preserves. It isn’t quite as thick as I would want to use for spreading on toast or scones or biscuits, but apparently the wee ones disagree – and they certainly enjoyed it!

Strawberry Lemonade Syrup

Ingredients:
2 pounds strawberries, hulled and sliced
1 c sugar*
1/2 c water
2 t lemon juice
2 T cornstarch

*Depending on the sweetness of your strawberries, you may need to add more sugar. Taste test if after boiling. If it isn’t sweet enough, add another quarter cup (or less) and return it to a boil to another two to three minutes, then test again.

Directions:
Wash your strawberries and hull them. Slice them thickly, just three or so slices needed per strawberry. Add them to a large heavy pot. When you are about halfway through, sprinkle with a half cup of sugar and stir so the strawberries start macerating and releasing their juice.

Strawberries will start releasing their juices when mixed with sugar

Once all strawberries are cut, add the remaining sugar and the water. Bring to a boil, stirring periodically. Once it boils, turn it down to a simmer, and simmer for 10 minutes.

In a small bowl, make a slurry with the cornstarch and a little cold water. Add the slurry to the syrup, and stir. Return to a boil and boil gently to two to three minutes.

Remove the syrup from the heat and stir in your lemon juice. Place in jars and refrigerate. This will keep for 2-3 weeks in your fridge.

Strawberry lemonade syrup ready to enjoy

Strawberry Lemonade Syrup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 cups

Strawberry Lemonade Syrup

This is a great syrup to use on pancakes or waffles, as well as ice cream. This also makes a great mixer for an adult beverage, as well.

Ingredients

  • 2 pounds strawberries, hulled and sliced
  • 1 c sugar*
  • 1/2 c water
  • 2 t lemon juice
  • 2 T cornstarch
  • Directions:

Instructions

  1. Wash your strawberries and hull them. Slice them thickly, just three or so slices needed per strawberry. Add them to a large heavy pot. When you are about halfway through, sprinkle with a half cup of sugar and stir so the strawberries start macerating and releasing their juice.
  2. Once all strawberries are cut, add the remaining sugar and the water. Bring to a boil, stirring periodically. Once it boils, turn it down to a simmer, and simmer for 10 minutes.
  3. In a small bowl, make a slurry with the cornstarch and a little cold water. Add the slurry to the syrup, and stir. Return to a boil and boil gently to two to three minutes.
  4. Remove the syrup from the heat and stir in your lemon juice. Place in jars and refrigerate. This will keep for 2-3 weeks in your fridge.

Notes

Depending on the ripeness and sweetness of your strawberries, you may need to add a bit more sugar. Taste it after it's boiled. If it isn't sweet enough, add another 1/4 cup sugar and bring to a boil again then taste.

https://www.honestandtruly.com/strawberry-lemonade-syrup-recipe/

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  • Trackbacks

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    Tuesday, 8 April, 2014

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  • Trackback from Falling In Love With Keurig Iced Tea
    Monday, 23 June, 2014

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    […] your favorite parfait glasses or use a mason jar for more fun. The peanut butter mousse and your homemade strawberry syrup can be made in advance. You want a nice thick syrup, almost like a jam, not the liquid kind […]

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