**2-Cup Strawberry Syrup Recipe: Sweet Summer Bliss in Every Drop**

There’s something magical about homemade strawberry syrup—it’s like capturing summer in a jar! I first fell in love with this recipe when I had a mountain of strawberries from the farmers’ market and no idea what to do with them all. Turns out, this sweet, vibrant syrup is the answer to everything: drizzle it over pancakes, swirl it into yogurt, or even spike your lemonade for a fruity kick. And the best part? It’s ridiculously easy to make with just a handful of ingredients. Trust me, once you try this syrup, you’ll never go back to the store-bought stuff. It’s pure strawberry bliss in every spoonful.

Why You’ll Love This Strawberry Syrup Recipe

This isn’t just any syrup—it’s your new kitchen staple! Here’s why:

• EASY: Only 4 ingredients and one pot? Yes please!
• QUICK: From stove to jar in under 20 minutes (perfect for lazy Sunday pancakes)
• VERSATILE: Goes from breakfast to cocktails without missing a beat
• FRESH FLAVOR: Real strawberries make all the difference (no artificial aftertaste here!)

I make this weekly during strawberry season—it’s that good.

Ingredients for Strawberry Syrup

Here’s all you need to make this liquid sunshine (and yes, I’ve learned these measurements by heart from making it so often!):

• 2 cups fresh strawberries – hulled and chopped (about 1 pound – and go for the ripest ones you can find!)
• 1 cup granulated sugar – trust me, this is the perfect sweet spot – literally
• 1 cup water – just regular tap water works fine
• 1 tablespoon lemon juice – fresh squeezed if you can, but bottled works in a pinch

That’s seriously it! I told you this was simple. Now let’s make some magic happen.

How to Make Strawberry Syrup

Okay, let’s turn those beautiful berries into syrup! I’ve made this so many times I could do it in my sleep, but I’ll walk you through every step like I’m right there with you in the kitchen.

Step 1: Combine Ingredients

Grab your favorite saucepan (I use my trusty 2-quart one) and toss in those gorgeous chopped strawberries, sugar, and water. Medium heat is your friend here – too high and you’ll scorch the sugar, too low and nothing will happen. Stir occasionally while it comes to a boil – you’ll see the sugar dissolve and the berries start breaking down. The smell at this point? Pure heaven!

Step 2: Simmer the Mixture

Once it’s bubbling, immediately turn the heat down to low. This is where the magic happens! Let it gently simmer for 10 minutes – no peeking or stirring too much. You’ll notice the syrup turning a deep ruby red and thickening slightly. Pro tip: If it starts bubbling too vigorously, nudge the heat down just a smidge.

Step 3: Strain and Cool

Here’s the secret to silky smooth syrup: grab a fine-mesh sieve and press the mixture through with a spoon or spatula. Don’t throw away those leftover berry bits – they’re amazing on toast! Stir in the lemon juice (it makes the strawberry flavor pop), then let the syrup cool completely before bottling. I usually pour mine into a mason jar and leave it on the counter until it’s room temp – about an hour does the trick.

Tips for Perfect Strawberry Syrup

After making this syrup at least a hundred times (no exaggeration!), here are my can’t-live-without tips:

• Pick perfect berries: The riper the strawberries, the sweeter your syrup will be – slightly soft with deep red color is ideal
• Adjust to taste: Too sweet? Add an extra squeeze of lemon. Want more intensity? Let it simmer 2-3 minutes longer
• Strain smart: Press gently on the berries in the sieve – too hard and your syrup gets cloudy
• Watch the bubbles: When it starts sticking to your stirring spoon, it’s done – don’t overcook or it becomes jam!

These little tricks make all the difference between good syrup and great syrup!

Strawberry Syrup Variations

Oh, the fun you can have with this basic recipe! Once you’ve mastered the classic version, try these easy twists:

• Herb-infused: Toss in a few fresh mint or basil leaves while simmering – remove before straining (trust me, it’s magical!)
• Spiced: Add a cinnamon stick or pinch of cardamom for warm depth
• Citrus boost: Swap lemon juice for orange or lime – each gives a totally different vibe
• Vanilla dream: Stir in a teaspoon of vanilla extract after straining for extra richness

My personal favorite? The mint version over chocolate ice cream – absolute perfection!

Serving Suggestions for Strawberry Syrup

Oh, where can’t you use this glorious syrup? I’ve drizzled it on practically everything in my kitchen! Here are my favorite ways to enjoy it:

• Breakfast magic: Pour generously over buttermilk pancakes, French toast, or waffles – it’s life-changing with whipped cream!
• Dessert upgrade: Swirl into vanilla ice cream or spoon over cheesecake (my husband begs for this combo)
• Drink booster: Stir into lemonade, iced tea, or sparkling water – or make a killer strawberry margarita
• Yogurt delight: Mix into Greek yogurt with granola for the easiest parfait ever

Last week I even brushed it on pound cake before serving – now that’s next-level delicious!

Storing Strawberry Syrup

Here’s the good news – this syrup keeps beautifully! Pour it into a clean mason jar or airtight container (I’m partial to those cute glass bottles with the rubber stoppers). Pop it in the fridge where it’ll stay fresh for up to 2 weeks. Pro tip: If it thickens too much in the cold, just warm the bottle in a bowl of hot water for a minute or two before using. No microwaving needed – we want to keep that fresh strawberry flavor intact!

Strawberry Syrup Nutrition Information

Just so you know, nutrition can vary based on your specific ingredients, but here’s a rough estimate per tablespoon: about 50 calories and 12g sugar. It’s pure fruit sweetness!

FAQ About Strawberry Syrup

Can I use frozen strawberries?
Absolutely! Thaw them first and drain any excess liquid – they work nearly as well as fresh berries in this recipe.

How do I know when it’s done simmering?
The syrup should coat the back of a spoon and look slightly thickened – about the consistency of warm maple syrup.

Can I make it sugar-free?
You can try honey or maple syrup, but the texture will change. For sugar-free, use erythritol and add 1/8 tsp xanthan gum to thicken.

Why add lemon juice?
It brightens the strawberry flavor and helps preserve the color – but if you forget it, your syrup will still taste great!

Can I double the recipe?
Sure! Just use a bigger pot and add 5 extra minutes of simmering time. It freezes well too for longer storage.

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