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Fresh and Simple Homemade Strawberry Syrup Recipe

Updated on July 2, 2012

Fresh Homemade Treat

Few things measure up to sweet strawberry syrup poured over a warm, crisp waffle. Around here, we love our breakfast foods, among which pancakes and waffles are our favorites. Since we generally use fresh and healthy ingredients, including whole wheat, honey, and ground flaxseed meal, we treat ourselves every so often with this simple syrup. It has a sweet, slightly sour flavor, which complements the richer sweetness of the honey. The overall effect is a balanced syrup flavor. Just be sure you use ripe strawberries! I've included a brief video and a link below to help you gauge the ripeness of your strawberries.

What you may notice off the bat is that this recipe is quite healthy compared to other syrup recipes. Rather than building its sweetness on sugar alone, it relies on a small amount of sugar and the heat to draw out the natural sweetness of the fruit. And of course, we're replacing much of the white sugar these recipes typically require with honey. Whereas processed white sugars tend to stimulate the appetite, natural sweeteners like honey or fresh-squeezed orange juice do not.1

From my kitchen to yours, enjoy!

Fresh strawberries are the key ingredient of this simple recipe.
Fresh strawberries are the key ingredient of this simple recipe. | Source

Strawberry Syrup Recipe

You will need...

  • 1 quart fresh, ripe Strawberries - hulled, then sliced or mashed
  • 1/2 cup Honey - preferably local
  • 2 TBS White Sugar (optional)
  • Juice from one Orange
  • 1/2 tsp - 1 tsp Orange Zest
  • 1/2 tsp Vanilla Extract (optional)

Recipe Directions:

  1. Place all ingredients in a medium saucepan, preferably one with a thick bottom.
  2. Mix, then allow mixture to rest for 30 to 40 minutes, or until the strawberries have released their juices and the sugar has dissolved.
  3. Place the saucepan over low to medium-low heat, stirring occasionally. Cook for 5 to 10 minutes, or until syrup is warm and has thickened slightly.
  4. Those who like thicker syrup should allow syrup to cook for 15 to 20 minutes, stirring occasionally until syrup reaches desired consistency. Note: cooking for longer than 10 minutes may reduce the nutritional value of the strawberries.
  5. Serve warm and enjoy!

If strawberries are out of season or you have only frozen strawberries on hand, allow 3 full cups of frozen strawberries to defrost. DO NOT MICROWAVE. Defrosting usually takes between 30 to 90 minutes.

Local honey offers consumers several benefits, including possible relief or protection from seasonal allergies.2 Since strawberries come into season around the same time that many people begin to suffer from allergies, using local honey in a syrup is an easy way to find relief. Additionally, purchasing local honey from regional vendors helps to promote the bee population in your area.

Works Cited

1Larson-Meyer DE, et al. "Effect of honey versus sucrose on appetite, appetite-regulating, hormones, and postmeal thermogenesis." J Am Coll Nutri. 29(5):482-93. PMID: 21504975.

2Saarinen K, Jantunen J, Haahtela T. "Birch pollen honey for birch pollen allergy--a randomized controlled pilot study." Int Arch Allergy Immunol.155(2):160-6. EPub: 2010 Dec 23. PMID: 21196761.


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    • B. A. Williams profile image

      B. A. Williams 5 years ago from USA

      Did a search for strawberry syrup and yours was the first to come up. Thanks for the hint of using the orange juice, and this certainly taught me how to make it.

    • profile image

      Tatoosh 5 years ago

      This sounds like a great recipe and next strawberry season, I want to try it. How long do you think the syrup can be stored? Is there any way to store the syrup for a long period, maybe 6 months or so?

      Strawberry season here is January until March - Philippines

    • Andrew McKenzie profile image

      Andrew McKenzie 6 years ago from Wisconsin, USA

      This sounds great! My wife LOVES strawberries, and it's always nice to find ways I can surprise her by making delicious treats!

    • Simone Smith profile image

      Simone Haruko Smith 6 years ago from San Francisco

      Oh my goodness... this sounds fabulous O_O

      My only problem is that I typically EAT all strawberries within reach before I can make anything with them...

    • VENZKHVAM profile image

      VENZKHVAM 6 years ago from Milk way galaxy, trying to find a more adventurous place in another galaxy with my great followers

      Dear theseattlegirl,

      Your Recipes are mouthwatering and especially like in the case of strawberry whose pic itself is tempting.I will try it soon and inform you.

      Thanks for this wonderful hub.

      I had voted up and interesting.

      Looking forward to hear from you.

    • jcbmack profile image

      jcbmack 6 years ago from Stillwater Oklahoma

      Great recipe!

    • J.S.Matthew profile image

      JS Matthew 6 years ago from Massachusetts, USA

      It really sounds good! Maybe next year when people are searching in the Spring this article will flourish? I sure hope so! Keep up the good work!


    • theseattlegirl profile image

      theseattlegirl 6 years ago from Seattle, WA

      @ J.S. Matthew: I only wish I'd thought to put this up earlier, since most people will need to use frozen strawberries. But it's just so good, I couldn't wait till spring! My little secret is that I dribble this syrup over ice cream, yogurt, and even crepes, because it's just that tasty. :X

    • J.S.Matthew profile image

      JS Matthew 6 years ago from Massachusetts, USA

      You are full of great recipes! First, the "Hub of the Day" and now this! I will share with my oldest daughter. She is a strawberry addict! Thanks for the wonderful recipes!