Hometown Recipes: Easy Strawberry Syrup
By Erin Walgamuth
Happy 4th of July all! We are having friends and family to our house for a poolside BBQ this year. I am going to serve ice cream with an assortment of toppings for dessert. One of my family’s favorite ice cream topping is strawberry syrup made from fresh strawberries. I hope you enjoy this easy to make syrup too!
Makes just under 1 cup of syrup
16oz package of organic strawberries, washed, stems removed and coarsely chopped. This will yield about 3 cups of chopped strawberries.
2-4 tablespoons of sugar or to taste
Pinch of salt or to taste
1 cup of water
½ teaspoon of corn starch
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You will need
3 quart heavy bottomed pot
9” diameter fine mesh sieve
Cook and cool time is about 45 minutes
Note: The amount of sugar you will use depends on the sweetness of the strawberries. I would add 2 tablespoons initially, and then taste as you go for desired sweetness.
Put strawberries, water, sugar and salt in pot. Stir to combine. Turn heat to medium-high and bring to a boil, stirring occasionally. When mixture boils, reduce heat and simmer for about 15 minutes or until the strawberries are broken down and mixture is thick.
Place the sieve over the bowl and pour strawberry mixture into the sieve. Gently stir strawberries to drain all the liquid into the bowl. Since most of the flavor has been extracted from the cooked strawberries you may want to discard them. I will occasionally save them and stir them into my plain yogurt.
Let strawberry juice cool for 15 minutes in the bowl. Pour juice back into the pot and whisk in the cornstarch. If the cornstarch clumps, use a spoon to press it against the sides of the pot to break-up. Bring juice to a simmer and let simmer for about 5 minutes, stirring often, until thickened. Pour syrup into a glass food container and let cool for 10 minutes. Cover and put in the refrigerator to cool completely, syrup will continue to thicken as it cools.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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