Use this sweet Strawberry Syrup on waffles, pancakes, ice cream, cheesecake, and more! Our recipe is easy to make and delicious year-round.
One of my favorite ways to enjoy this syrup is to scoop up a dish of vanilla ice cream, drizzle strawberry syrup over it, and top it with diced strawberries and whipped cream!
Tonia’s Notes
I’ve always enjoyed fruit with my breakfast and dessert, from strawberry waffles to blueberry cheesecake. When Perkin’s used to offer twinberry syrup, I would have one pancake with maple syrup and another with twinberry!
We already have a strawberry sauce recipe, but I wanted to make a thinner version that is a syrup that is the perfect breakfast and dessert topping. I use frozen strawberries for this recipe so that I can make it year-round, but you can use fresh ones when they are in season.
How To Make
Stir Ingredients
Combine the strawberries, granulated sugar, water, lemon juice, and corn syrup in a saucepan.
Boil Syrup
Bring the syrup to a boil over medium heat and boil for 18-20 minutes, stirring often. For thicker syrup, boil it for longer, and for thinner syrup, boil it for less time.
Strain Liquid
Strain the strawberry syrup with a fine mesh strainer and then stir in the vanilla extract. You can skip straining it if you want to keep the strawberry pieces in your syrup.
Storage and Reheating
- Refrigerator: Allow the syrup to cool, then transfer it to a storage bottle or container. Store in the fridge for up to a week.
- Freezer: Store it in a freezer-safe container for 1-2 months.
- Reheat: You can use the syrup cold, or you can reheat it in the microwave or in a saucepan on the stovetop.
More Syrup Recipes
Strawberry Syrup
Video
Ingredients
- 2 cups frozen sliced strawberries or use fresh
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
Instructions
- Put the strawberries, granulated sugar, water, lemon juice, and corn syrup in a saucepan and stir to combine.
- Bring to a boil over medium heat and boil for 18-20 minutes, stirring often.
- Strain the syrup with a fine mesh strainer. Stir in the vanilla extract.
