Strawberry Simple Syrup
Three-ingredient strawberry simple syrup is so pretty when stirred into drinks or draped over cakes! A summer must-make.
Servings: 2 cups
Calories: 421kcal
Ingredients
- 8 ounces strawberries , hulled and sliced (about 1 cup)
- 1 cup water
- 1 cup granulated sugar
Instructions
- Place 8 ounces strawberries, 1 cup water, and 1 cup granulated sugar in a large pot. Place over medium heat and simmer on medium-low for 15-20 minutes, stirring occasionally, until the strawberries release their juices.
- Remove from heat and set aside to cool for 10-15 minutes. Pour the mixture through a fine mesh strainer into a bowl and let it drain, leaving the strawberry pulp behind.
Notes
- Dissolve the sugar fully. For the smoothest syrup, cook the mixture until the sugar dissolves.
- Try honey. Swap honey for the sugar (a la my strawberry honey jam) for a lovely, floral note.
- Don't press the strawberries. Avoid getting those pesky little seeds into your strawberry syrup by NOT pressing down on the strawberry pulp in the strainer. Just let gravity do its work to strain out the syrupy juice.
- Then save the pulp. It's sweet and yummy! Stir it into yogurt and almond granola, or add it to gluten free rhubarb muffins.
- Double it. Love this syrup? Easily double or even triple this recipe.
- Freeze it. You can freeze the syrup too - see how to do this lower down.
- Can it. Follow the preservation guidelines from the National Center for Home Food Preservation at the University of Georgia to extend the syrup's shelf life.
Nutrition
Calories: 421kcal | Carbohydrates: 108g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 176mg | Fiber: 2g | Sugar: 105g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 23mg | Iron: 1mg