Have you ever wondered what to do with extra fruit, especially strawberries? In Chicago, it’s a fleeting strawberry season. In fact, so quick that it’s only around for two weeks before the peaches move in and become the star of the show. However, when you get strawberries, you either have to eat them quick, or do something else with them. Makingstrawberry syrup for a sweet treat without food dyes, or preservatives is one of the perfect things! It’s easy to make your own Strawberry Syrup to drizzle on everything from ice cream , pancakes, and making naturally strawberry flavored milk is so easy, and is much better than store bought!
This post contains affiliate links, you can see our affiliate and sponsor disclosure here.
This is the time of year when the berries have that full, sweet, “real” strawberry taste, and not that bland, disappointing, dense nothingness when they are out of season. My kids go through homemade strawberry syrup like crazy.
Even though I’ve made freezer jam, I wanted to make strawberry syrup. My kids love that junky goop in a squeeze bottle that is stirred into milk and I wanted something natural that they could put in instead. I must admit, 2 tablespoons in milk of choice is pure heaven.
I love this syrup recipe and I keep it in my deep freeze in little freezer-safe canning jars to have summer flavor all through the dark winter months.
To make your own strawberry syrup, you need is 2 cups crushed, hulled strawberries ( I used a hand blender.)
(After you puree it, you can run it through a sieve to get the pulp and seeds out.We don’t mind it and I am lazy, so I left mine in.)
1- 1/4 to 1 1/2 cups sugar depending on how sweet the berries are (taste them first, adjust sugar as needed.).
1/4 teaspoon fresh squeezed lemon juice.
Put the puree and the other ingredients in a sauce pan and cook it over low heat stirring until the sugar melts.
Bring it up to a low boil over medium-high heat. Once it comes to a low boil, simmer over low for 5-7 minutes. I normally simmer it until I can put a spoon in and when I pull it out, it coats with a thin layer.
(Always use stove safety and being careful on the stove not to splash, because it’s basically a boiled syrup and burns can be bad.)
This recipe made enough to fill 8 of those mini-canning jars. Let cool, pour in, put the lids on and keep in the freezer for up to 1 year or the fridge for 3 weeks. Take the left-over stuff you skimmed and give it a quick 30-40 second zap in the microwave, making sure it doesn’t boil over and let it cool before handling. The foam will settle and there will be much less to skim off and less syrup wasted. You’ll end up with almost one extra jar.
Eat that one first, and then you get to enjoy the fresh, sweet summer taste all year ’round with your homemade strawberry syrup!
Need another way to use those extra strawberries? Make a Berry Pavlova.
: ) Jen
If you are reading this post at any other sites or blogs besides Jenniferrizzo.com, your rss feed,e-mail or in your reader this is stolen content.
*This was posted Via Jennifer Rizzo. com