How To Make Strawberry Syrup With Frozen Strawberries

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Have you ever wondered how to make strawberry syrup with frozen strawberries? I have searched high and low only to be left disheartened at the lack of information out there on the subject. That’s why I decided to write this article. I’ll share with you the simple process I use to make an easy, delicious, and refreshing strawberry syrup that can be stored in the fridge.

How To Make Strawberry Syrup With Frozen Strawberries

Strawberry Sauce is late spring, early summer in a jar.  However, it tastes even better when you make it in winter.  It has the promise of warmer days to come and reminds you that winter isn’t forever.  Make it with frozen strawberries and serve it warm on Brown Butter Pancakes or waffles or chilled on cheesecake or ice cream.  However you serve it, it will be a bright spot in your day.  

Here is the How-To:

This sauce can be made with either fresh or frozen strawberries.  I use frozen.  After all, it seems like such a shame to cook fresh strawberries when frozen berries work just as well.  

You will need a pound of frozen berries.  Don’t thaw them first.  They go straight from the freezer to the kettle. In addition to the berries you need a thickener.  I use cornstarch.  However, rice flour, tapioca, arrowroot powder also work as thickeners.  

strawberry sauce

The SIS (simple is smart) steps for Strawberry sauce.

  1. Dissolve the thickener in about 1/4 of a cup of water.
  2. Add the strawberries, sugar and a little lemon juice.  
  3. Cook on medium, stir to prevent scorching, and cook until thick and bubbly.
  4. Serve hot, warm, or cold. 
  5. For a deeper red color, add 3-4 drops of red food coloring.
strawberry sauce

Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.  

strawberry Sauce

Strawberry Sauce

Strawberry Sauce made with either fresh or frozen strawberries is the perfect topper for ice cream, cheesecake, waffles, or angelfood cake.

Prep Time:10 minutes

Total Time:10 minutes

Course: Dessert

Cuisine: American

Keyword: cheesecake topping, clean eating, easy, healthy, strawberry sauce, vegan

Calories: 74kcal

Ingredients

  • 1 tbsp. corn starch
  • 1/4 cup water(60ml)
  • 1 lb frozen whole strawberries(453g)
  • ½ cup sugar(99g)
  • 1 tsp lemon juice
  • 3 drops red food coloring optional

Instructions

  • Combine the cornstarch and the water in a saucepan. Stir to dissolve,
  • Add the frozen strawberries. (don’t thaw the berries first), sugar, and lemon juice.
  • Cook on medium heat until the berries are hot and the sauce is thick and bubbly.
  • Remove from the heat and serve either warm or chilled.

STRAWBERRY SYRUP

  • May 24, 2021
  • 5/5
  • 25 mins

A homemade strawberry syrup that’s made with fresh strawberries, sugar, water, and a dash of vanilla. Perfect for drizzling over sweets or mixing in drinks.

Homemade strawberry syrup in a pouring glass.

ABOUT STRAWBERRY SYRUP

Fresh fruit syrups are amazing to have on hand, and this strawberry syrup is no exception. In fact, I would say it’s one of the best syrups to have on hand, especially if you can get your hands on freshly picked strawberries.

Plus, with so many uses for homemade syrup – from drizzling over sweet baked goods to mixing in drinks – this four-ingredient sauce can be the best finishing touch for your favorite foods.

DOES STRAWBERRY SYRUP NEED TO BE REFRIGERATED?

For this homemade version, yes, strawberry syrup does need to be refrigerated to stay fresh. It is not shelf-stable.

Pouring strawberry syrup over pancakes.

HOW LONG DOES STRAWBERRY SYRUP LAST?

Once prepared and cooled, this syrup can be stored in a sealed container in the refrigerator for up to two weeks.

CAN YOU FREEZE STRAWBERRY SYRUP?

Yes, you totally can!

Once prepared and cooled, strawberry syrup can be stored in a sealed container or freezer bag for up to three months.

To thaw, place the syrup in the refrigerator overnight. You can also place the frozen sealed container of syrup in a bowl of lukewarm water for 30-40 minutes.

WHAT CAN YOU USE STRAWBERRY SYRUP FOR?

One of the best things about homemade syrup is how many different ways you can use it. A few of my favorites:

  • Drizzle strawberry syrup over all the things, like pancakes, waffles, french toast, cheesecake, panna cotta, ice cream, cake, muffins, etc.
  • Mix it with milk for strawberry milk.
  • Use it as a filling in crepes.
  • Layer it in parfaits or trifles.
  • A topping for oatmeal or yogurt.
  • If you strain it very well, it can be used in recipes that call for strawberry simple syrup.
  • Make a large batch and freeze it for popsicles.
  • This syrup can be used in most recipes that call for strawberry puree (but be mindful of the added sweetness!)
Pancakes drizzled with homemade strawberry syrup.

CAN YOU USE FROZEN STRAWBERRIES?

Yes, you totally can! Some may argue that fresh, in season strawberries will give the syrup better flavor, but frozen strawberries allow you to make this delicious syrup all year round.

HOW TO MAKE STRAWBERRY SYRUP

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium saucepan, cook the strawberries, water, and sugar until the strawberries have broken down and reduced.

Strawberry Syrup Step 1 - Collect ingredients: strawberries, water, sugar, and vanilla.
Strawberry Syrup Step 1 - Add strawberries, water, and sugar to a saucepan.

Step 2 – Remove the saucepan from heat, then quickly stir in the vanilla.

Strawberry Syrup Step 2 - Add vanilla to saucepan.
Strawberry Syrup Step 2 - Stir vanilla into strawberry syrup.

Step 3 – Allow the syrup to cool.

Step 4 – If you’d like a smoother sauce, strain the syrup through a strainer to remove the seeds and thicker pulp.

Strawberry Syrup Step 4 - If desired, strain strawberry syrup through a strainer.

Step 5 – Enjoy!

RECIPE DETAILS

Homemade strawberry syrup in a pouring glass.

STRAWBERRY SYRUP

5 mins prep + 20 mins cook

39 kcal

A homemade strawberry syrup that’s made with fresh strawberries, sugar, water, and a dash of vanilla. Perfect for drizzling over sweets or mixing in drinks.

INGREDIENTS US CUSTOMARY – METRIC

  • 16 ounce strawberries, stems removed and chopped small
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • In a medium saucepan over medium heat, add strawberries, sugar, and water. Bring to a boil, then reduce heat. Let simmer, stirring occasionally, for 20 minutes or until strawberries have broken down and reduced.
  • Remove saucepsan from heat. Add in vanilla, then stir well.
  • Allow syrup to cool for 10-15 minutes.
  • Optional: If you’d like a smoother sauce, strain strawberry sauce through a strainer to remove seeds and thicker pulp.
  • Serve immediately.

Homemade Strawberry Syrup Recipe

A jar of strawberry syrup surrounded by fresh strawberries

I’m really excited to be posting this Homemade Strawberry syrup recipe. It’s simple, but so good. If you’ve read my About the Author page, you know I love sauces. Sweet sauces, savory sauces, sweet sauces on savory dishes. They’re a perfect finishing touch.

I actually remember the first fruit sauce I ever made. It was a raspberry sauce, poured over vanilla ice cream for my Grandma’s birthday. As a young preteen, I felt quite accomplished! Many years later, a fruit sauce of any kind is actually very simple, I’m quite comfy whipping one up. You should be too!

This homemade strawberry syrup recipe was inspired by that memory, because to this day I remember how delicious that sauce was over ice cream. But you’ll be pouring this strawberry version over anything you can think of, it’s just that good.

Why Strawberry?

Here in California, especially where I’m at in the bay area, I’m within a 5 minute drive to at least five fresh strawberry stands. They’re everywhere. I grew up walking to the one around the corner from my childhood home and buying them by the flat. It’s a habit I can’t seem to break, so I always have WAY more strawberries than we can reasonably eat when the season strikes.

Thankfully, they’re an extremely versatile fruit. They freeze well, puree well, bake well, and, you guessed it, cook down into a lovely syrup.

With the unique flavor and addictive sweetness of this little berry, you can imagine how many ways you can use this strawberry syrup recipe. Anything you like with strawberries, this syrup can go on. Pancakes, french toast, ice cream, sponge cake, cheesecake, chocolate anything, the list goes on and on! My Rosemary Olive Oil Cake and Deep Fried Cheesecake Bites are two of my favorite recipes to use it on, so check those out if you need inspiration. Or just eat it right of the spoon, no judgment here, I promise.

A bowl of vanilla ice cream drizzled with strawberry syrup

The Strawberry Syrup Recipe

To begin you’ll only need 4 simple ingredients: Strawberries, water, sugar, and lemon. Technically, the syrup recipe will work without the lemon, but I personally recommend you include it. It’s needed to balance out the sweetness of the sugar and strawberries.

A pile of strawberries with a cup of sugar, water, and a lemon

The Blender Method (AKA quick method)

Lately, with a very active 6 month old in my house, where I choose to spend my time is more critical than ever. Don’t get me wrong, if I want to make some of my Bacon Farro Risotto, I will stand next to the stove stirring it to perfection. Buuuut, not all recipes that can take a lot of time actually need to.

Here’s the thing, if you have a blender or food processor, you can dramatically cut down the time this recipe takes. The end result tastes just as good. The color is a little less clear, but it’s a very minute difference.

To use the blender method hull your strawberries first. To hull a strawberry, carefully grasp a paring knife near the tip of its blade. Insert in into the crown of the strawberry, with the tip downward toward the center, and spin the blade around the stem. The core should pop right out.

If you aren’t feeling that confident with your knife, I find the small side of my melon baller does the trick perfectly too.

Place the berries and the water into your blender and let them puree completely. This took about a minute in my Ninja Blender. Once pureed, set a fine meshed sieve over a medium saucepan and pour in the juice. You want something fine enough to catch the seeds. This is the sieve set I use constantly.

A fine meshed sieve with strawberry solids in it

Once you’ve strained out all the solids, turn your burner on to medium heat and add your sugar and lemon juice. Stir occasionally until the sugar melts. Bring the mixture to a simmer and let it bubble and thicken until it will cling to the back of a spoon without running off for 30 seconds. This took about 10 minutes start to finish for me.

Pour your strawberry syrup into a clean jar, let cool, then seal and place in the fridge to store.

The No Blend, Rustic Method

If you don’t have a blender, or if perhaps you want a syrup with little nuggets of strawberry, this is a great method for you. Instead of blending, hull and chop your strawberries into little chunks. Toss them into the pan with the sugar, lemon juice and water.

Bring the whole mixture to a boil then reduce the heat. Allow to simmer for 1 hour, I know this sounds like a long time, and that’s why I provided the blender method. Despite the time needed for this method, it doesn’t require direct attention for the whole hour. Just stir occasionally, until the berries have broken down into a thick strawberry slurry. It’s almost like a loose jam consistency.

It’s totally delicious to eat the strawberry sauce a little rustic and chunky, feel free to stop at this point. For an elegant, clear syrup pour the cooked strawberry through a fine mesh sieve into a bowl. This will take some coaxing from you, unless you’re the most patient person on the planet. Use a spoon to push the sauce around in the sieve to encourage the liquid to drain, pressing down from time to time.

Occasionally scrape the bottom of the sieve with your spoon to clear off the collected syrup and continue to push and strain until the syrup stops dripping. This should produce at least 3/4 of a cup, perhaps a bit more depending on your willingness to stand there and your elbow stamina.

Using Frozen Berries

If you don’t have fresh strawberries at hand, but you’re dying to make this strawberry syrup recipe, good quality frozen strawberries will absolutely work. I freeze my excess berries and definitely use them to make this recipe all the time.

For the Blender Method: Puree the frozen berries with the water. Pour the puree into the pan and heat until the puree is very loose and liquid. Strain the puree and return to the pot (wipe it clean to get out any seeds clinging to the side). Proceed with the method as usual.

For the No Blend Method: Chop up the frozen berries best you can and proceed with the method as usual.

a jar of strawberry syrup with a spoon drizzling it

The Results

Once done, you will have a beautiful syrup that is a good balance of the natural sweetness of strawberries with just a touch of lemony tartness. It lasts in the fridge for two weeks.

This is one my favorite ways to use up berries that are reaching the end of their fridge life. You know, those ones that are decadently sweet but maybe started to lose their bright red color, or have a mild bruise somewhere. Just because you don’t want to eat them whole, doesn’t mean you can’t use them!

Even better is that you can very easily adapt this recipe to other berries and fruits! Raspberry, blueberry, blackberry, pomegranate…really the options are unlimited! I hope you enjoy this strawberry syrup recipe, and are inspired to play with substituting your favorite fruits. As always, Happy Eating!

Homemade Strawberry Syrup Recipe

A simple sweet strawberry syrup great for dessert or breakfast.

prep time:10 MINS

cook time:10 MINS

total time:20 MINS

INGREDIENTS

  • 12 oz strawberries about 15 average strawberries*
  • 4 oz granulated sugar 1/2 cup
  • 4 oz water 1/2 cup
  • 1 tsp lemon juice

INSTRUCTIONS

Blender Method

  • Hull 12 oz of strawberries.* Add to blender with water. Blend until very smooth puree. 
  • Strain puree through a fine mesh sieve into a saucepan. Turn on heat to medium. Add sugar and lemon juice. Stir until sugar is dissolved completely.
  • Bring to a gentle boil and stir occasionally until syrup is thickened and coats the back of a spoon without running off. About 10 minutes from the time you put on the heat to finish. 
  • Allow to cool, pour into airtight container and store in fridge for up to two weeks. 

Rustic/No Blend Method

  • Dice 12 oz of strawberries, about 15 medium strawberries, and add to a saucepan over medium heat.
  • Add sugar, lemon juice, and water. Stir to combine. Bring to a boil and then reduce heat to medium low.
  • Allow to simmer 1 hour, stirring occasionally.
  • After 1 hour, strain pulp from syrup by pouring through a fine sieve into a heat safe bowl. Use a spoon to push and press gently on the strawberry to encourage draining. Occasionally scrape the bottom.*
  • When finished draining, allow to cool. Store in airtight container for up to 2 weeks in the fridge.

NOTES

*Frozen strawberries can be used. For Blender method, puree frozen berries and water, heat until completely melted, then strain and return to pot to finish cooking. For No Blend method, simply dice frozen berries and proceed as usual. 

*To hull a strawberry, gently insert a paring knife into top of berry and spin to remove top and core. A melon baller works very well too. 

*Can be left chunky if desired.

STRAWBERRY SYRUP RECIPE (STRAWBERRY SAUCE)

This Strawberry Syrup Recipe is incredibly easy and uses only 4 ingredients. It’s perfect for pancakes, ice cream or cheesecake topping and more.

Jar of strawberry syrup with spoon resting in jar.

During the peak of strawberry season in June, I just can’t get enough of them. Buying them off season from the stores is always such a let-down, even if they look beautiful.

This fresh strawberry syrup recipe or strawberry sauce is a great way to preserve this gorgeous summer fruit for at least a few months.

Strawberry Syrup.mp4

NOTE: Even though this syrup is pictured in canning jars, this is not a recipe for canning the syrup!

Since this recipe has corn starch in it, it is not suitable for canning. If you want a syrup that is suitable for canning, you have to use Clear- Jel such as in this Cherry Pie Filling or use regular pectin to thicken the sauce such as this Blackberry Syrup recipe.

WHAT YOU NEED

  • fresh strawberries – or use your own frozen strawberries or a high quality store bought but I strongly suggest using your own. Either fresh or frozen.
  • sugar – can use a sugar substitute according to package directions, raw or turbinado sugar or honey.
  • lemon juice – I suggest using bottled lemon juice.
  • water
  • cornstarch

HOW TO MAKE IT

  1. Rinse berries under cold water. Remove hulls. Angle a small paring knife in next to the hull and gently lift toward the blade end up to remove them.
  2. Chop berries into small pieces. Add berries, water, lemon juice and sugar to a small saucepan.
  3. Stir until sugar is dissolved. Bring to boil. Reduce heat to a simmer and simmer for about 10 minutes until the strawberries are soft. (See notes below for a smooth syrup.)
  4. Mix cornstarch with a bit of warm water from the tap. Stir until cornstarch is dissolved.
  5. Add to strawberries. Continue to simmer for 2-3 minutes, stirring constantly until sauce thickens. Remove from heat.
  6. Place in jar or containers. Allow it to cool to room temperature. Then, refrigerate.

HOW TO MAKE SYRUP SMOOTH

To make it smooth textured, proceed with above instructions to step 5. After strawberries have softened, purée the contents of the pan with an immersion blender or in a large food processor. Make sure you cover the processor with a kitchen towel, in case of spills. It is hot an can badly burn you.

Once the syrup is smooth to your liking, add it back to the pot and reheat. Then add the cornstarch to thicken it. Continue with the above instructions.

Woman's hand holding spoon of sauce.

HOW LONG WILL SAUCE LAST IN THE REFRIGERATOR?

This sauce will last at least one month, refrigerated, if it ever lasts that long without someone eating it!

HOW TO USE STRAWBERRY SYRUP

This syrup is so versatile. Use it

  • for pancakes, French toast and waffles
  • as an ice cream topping
  • as a cheese cake topping.
  • for vanilla pudding
  • pour it over yogurt or cottage cheese.
  • use it for drinks. Pour some club soda or seltzer over to make a fizzy beverage or add to milk or iced tea. Spice it up and make cocktails.
  • give it as hostess gifts.

IMPORTANT RECIPE NOTES

  • There is no need to skim the foam from the top of the cooking berries. The foam will dissipate after adding cornstarch.
  • Use fresh or home frozen berries for this recipe. The flavor will be better than store bought.
  • Do not use this recipe for water bath or pressure canning. It is not shelf stable.
  • Store syrup in refrigerator.
Spoon in jar of sauce.

I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

Strawberry Syrup Recipe

This Strawberry Syrup Recipe is incredibly easy and uses only 4 ingredients. It’s perfect for pancakes, ice cream or cheesecake topping and more.

Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

Course: sauce, syrup,

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: 16kcal

Cost: $3

Ingredients

  • 2 cups fresh strawberries
  • ½ cup Sugar
  • 1 Tbsp lemon juice
  • ½ cup water
  • 1 Tbsp cornstarch

Instructions

  • Rinse berries under cold water.2 cups fresh strawberries
  • Remove hulls. Angle a small paring knife in next to the hull and gently lift toward the blade end up to remove them.
  • Chop berries into small pieces.
  • Add berries, water, lemon juice and sugar to a small saucepan.½ cup Sugar,1 Tbsp lemon juice,½ cup water
  • Stir until sugar is dissolved. Bring to boil. Reduce heat to a simmer and simmer for about 10 minutes until the strawberries are soft. (See notes below for a smooth syrup.)Mix cornstarch with a bit of warm water from the tap. Stir until cornstarch is dissolved.1 Tbsp cornstarch
  • Add to strawberries. Continue to simmer for 2-3 minutes, stirring constantly until sauce thickens. Remove from heat.
  • Place in jars or containers. Allow it to cool to room temperature. Then, refrigerate.

knife, paring

Strawberry Syrup

This strawberry syrup recipe is thick and sweet! It’s ideal for using in cocktails and drinks, over ice cream, and more.

Strawberry syrup

Got a load of strawberries? Let’s make Strawberry Syrup! This silky syrup recipe is perfect for sweetening cocktails or desserts like ice cream sundaes. It’s perfectly smooth and thick, strained so that it glistens with a clear red hue. You can also use it for pancakes or waffles as a decadent treat (you only need a drizzle!). All you need are 2 ingredients in a few minutes.

How to make strawberry syrup

This strawberry syrup recipe is a thick, sweet syrup intended for desserts and sweetening cocktails. It’s completely smooth, strained of any chunky berries. Love the chunky fruit? Try this Strawberry Sauce instead: it’s our favorite for slathering over waffles and oatmeal. But want a smooth sauce that’s great for drinks or desserts? This is your recipe. To make strawberry syrup:

  • Cook sugar and water 1 minute, until the sugar dissolves.
  • Add sliced strawberries and cook on low for 10 to 12 minutes, until all the berries break down. As they cook, mash them with a spatula or the tines of a fork. Keep an eye on the heat and make sure it’s gently bubbling.
  • Strain through a fine mesh sieve or strainer to remove all seeds. Store in a clean jar in the refrigerator: the syrup will become thicker as it cools.
Strawberry syrup recipe

Storage information

This homemade strawberry syrup lasts much longer than a strawberry puree, because it’s cooked and the sugar helps to preserve it. But it has no preservatives like purchased syrup, so it won’t last indefinitely. Store strawberry syrup for up to 3 weeks in the refrigerator. The flavor is best the fresher it is, so we recommend using it for drinks within the first week or so if possible.

Can you use frozen strawberries?

You can also use frozen strawberries for strawberry syrup instead of fresh berries. The cook time may be slightly different: simply cook until the berries break down. Use about 1 ⅓ cups whole frozen berries to equal 10 ounces of fresh berries.

Ways to use strawberry syrup: drinks, desserts, and more!

This strawberry syrup is very sweet, so it’s best for sweetening drinks and desserts. If you like a chunkier sauce that’s not as sweet, go for our strawberry sauce or strawberry puree. This one works great for sweetening drinks because the flavor is straightforward and pure. Here are our top drinks to try:

  • Soda: Mix this syrup with soda water to make strawberry soda
  • Strawberry cocktails: Add vodka to make a strawberry vodka cocktail, or substitute it for simple syrup in any cocktail recipe
  • Ice cream: Add it to ice cream for a quick ice cream sundae
  • Cake: Drizzle it over flourless chocolate cake or it’s perfect for cheesecake
  • Waffles: Make strawberry waffles by adding this syrup
  • Mug cake: Add a swirl to a single serving mug cake
How to make strawberry syrup

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