Tips for Strawberry Syrup
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Use the ripest strawberries for maximum flavour.
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Simmer gently — don’t boil too hard or it may taste caramelised.
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Strain while warm for a smoother syrup.
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Add vanilla for depth or leave it out for a pure fruit flavour.
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Lemon juice helps balance sweetness and enhances the strawberry taste.
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Cool completely before bottling.
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Keep refrigerated and shake before use.
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Use leftover solids in smoothies or spread on toast.
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Adjust sugar based on the sweetness of your berries.
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Double the batch and freeze extra for longer storage.
Serve It With Suggestions
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Pancakes or waffles
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Vanilla ice cream or frozen yogurt
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Greek yogurt with granola
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Cheesecake or panna cotta
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French toast
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Lemonade, soda water, or iced tea
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Cake glaze or cupcake topping
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Porridge or oatmeal
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Cottage cheese or ricotta toast
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Cocktails or mocktails
FAQ's
Q: Can I use frozen strawberries?
A: Yes — thaw them first and reduce the water slightly if they're watery.
Q: How long does strawberry syrup last?
A: Up to 2 weeks in the fridge in a sealed container.
Q: Can I make it with less sugar?
A: Yes, but it will be thinner and spoil faster — consider adding lemon zest for flavor.
Q: Can I freeze it?
A: Yes — freeze in small portions in ice cube trays, then store in a freezer bag.
Q: What can I do with the leftover pulp?
A: Use it in smoothies, yogurt bowls, or even baking.
Q: Is it safe for canning?
A: No, this version is not tested for shelf-stable canning.
Q: Can I use this for cocktails?
A: Absolutely! It’s great in spritzers, mojitos, or gin fizzes.
Q: Can I make it vegan?
A: It is already vegan — no animal products included.
Q: Does it need to be strained?
A: No, but straining gives you a smooth, pourable syrup.
Q: What if it’s too thick or too thin?
A: Add a splash of water to thin or simmer longer to thicken.
