Quick and easy homemade strawberry syrup, perfect for serving over waffles, pancakes, or ice cream.
If I had to pick a favorite breakfast in the entire world, it would be waffles with fresh strawberries, whipped cream, and strawberry syrup.
Until I reached my twenties, a breakfast like this meant buying a box of waffle mix, a can of whipped cream, and a bottle of strawberry syrup. But one of the great things about learning to cook for yourself as an adult is realizing how easy it is to make your favorites from scratch.
Let’s take a look at the process:
Roughly chop your strawberries, cover with water, and simmer for 15 minutes.
Wipe out pan, return juice, and add your sugar.
Stir and simmer for 12 to 15 minutes until mixture is thickened. Transfer from the pan and enjoy!
How easy was that!?
Homemade Strawberry Syrup
Quick and easy homemade strawberry syrup, perfect for serving over waffles, pancakes, or ice cream. This makes approximately 2/3 cup syrup.
- Fine mesh strainer
- 1 cup strawberries hulled and chopped
- 1/2 cup water
- 1/4 cup sugar
- In a small pot, cover strawberries with water and simmer for 10 to 15 minutes, until water is bright red and strawberries are dull.
- Strain the juice from the strawberries through a fine mesh strainer and discard the strawberries.
- Wipe out the pan, return juice, and add your sugar.
- Simmer, stirring occasionally, for 5 to 15 minutes*, until syrup is thickened and reduced to about 1/2 to 2/3 cup. Syrup will seem a bit runny at this point, but will thicken as it cools.
- Store in an air-tight container for up to 2 weeks.
*Simmer time will vary depending on how much liquid was in your strawberries (old strawberries will produce significantly less liquid and therefore cook much faster). Pull the syrup from the heat as soon as it looks like it has started to thicken, even if that is only after a couple of minutes. Let it sit for a few minutes and if it is not thick enough, return it to heat to reduce further.
For perfectly clear syrup, skim the white froth off the top every few minutes. It has no effect on taste, but the syrup looks prettier without it.
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