Yield: About 4 cups (1 liter)
Prep Time: 20 minutes (plus resting time)
Cook Time: 10 minutes
Total Time: About 12–24 hours (including maceration)

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Ingredients

• 2 lbs (900 g) fresh strawberries, washed and hulled
• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) water
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract (optional)

Optional Preservative (for longer storage)

• ¼ teaspoon citric acid (optional)

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 Instructions

Step 1: Prepare the Strawberries

• Wash strawberries thoroughly.
• Remove stems and leaves.
• Slice into halves or quarters.

Step 2: Macerate

• Place strawberries in a large glass bowl or jar.
• Sprinkle sugar evenly over them.
• Stir gently.
• Cover and refrigerate for 12–24 hours.
• The sugar will draw out the strawberry juice.

Step 3: Strain

• Pour everything through a fine mesh strainer.
• Let drain naturally.
• Press lightly with a spoon for extra juice.

Step 4: Heat

• Pour the juice into a saucepan.
• Add water and lemon juice.
• Heat over medium until sugar is dissolved.
• Simmer gently for 5–10 minutes.
• Do not boil hard.

Step 5: Bottle

• Allow syrup to cool slightly.
• Pour into sterilized glass bottles.
• Seal tightly.

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What to Do with the Leftover Strawberries

Don’t throw them away!

Use them for:

• Yogurt topping
• Oatmeal
• Smoothies
• Pancakes
• Ice cream
• Cheesecake
• Jam
• Strawberry compote

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 Ways to Serve

• Mix with cold water
• Sparkling water
• Lemonade
• Iced tea
• Milk
• Cocktails
• Mocktails
• Over pancakes or waffles
• Stir into yogurt

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Nut Information

This recipe is naturally:

• ✅ Peanut-Free
• ✅ Tree Nut-Free

However:

• Always check the labels on vanilla extract and citric acid if someone has severe food allergies, as manufacturing facilities may process nuts.

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Storage

Refrigerator

• Up to 3 weeks

Freezer

• Up to 6 months

Always use a clean spoon or pour directly from the bottle.

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Nutrition (Approx. Per 2 Tablespoons)

• Calories: 50
• Carbohydrates: 13 g
• Sugar: 12 g
• Fat: 0 g
• Protein: 0 g
• Fiber: 0 g
• Sodium: 1 mg

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Frequently Asked Questions (Q&A)

Q1. Can I use frozen strawberries?
Yes. Thaw them first and include all the juices.

Q2. Can I reduce the sugar?
Yes, but the syrup won’t last as long because sugar acts as a preservative.

Q3. Why add lemon juice?
It brightens the flavor and helps preserve the syrup.

Q4. Can I use honey instead of sugar?
Yes, but it will change the flavor and color. Reduce the heating time.

Q5. Can I water-bath can this syrup?
Yes, if you follow safe canning guidelines and use sterilized jars with proper acidity.

Q6. Why is my syrup cloudy?
Cloudiness is usually caused by fine strawberry pulp. It is normal.

Q7. Can I make it sugar-free?
You can use a sugar substitute, but the texture, sweetness, and shelf life will be different.

Q8. Can children drink this?
Yes. Simply dilute it with water or sparkling water.

Q9. Can I use it in baking?
Absolutely. It’s great in cakes, cupcakes, frostings, and glazes.

Q10. How do I know if it has spoiled?
Discard it if you notice mold, a sour or fermented smell, bubbles (when not intended), or an unusual appearance.

Tips for the Best Strawberry Syrup

• Use fully ripe, sweet strawberries for the richest flavor.
• Sterilize bottles before filling to maximize shelf life.
• Don’t overboil, as this can dull the fresh strawberry flavor.
• Chill before serving for the best taste.
• Add a few fresh mint leaves while simmering for a refreshing twist.