Strawberry Syrup Recipe (2024)

FAQs

How long does homemade strawberry syrup last? ›

Homemade Strawberry Syrup Tips

Homemade strawberry syrup, stored in a glass jar, will last up to 1 month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.

Jam is made from mashed fruit. Jelly is made from just the juice of the fruit. Sauce is made from mashed fruit but uses less pectin than jam and is less jelled. Syrup is made from either mashed fruit or just the juice of the fruit, but uses even less pectin than sauce so it is slightly jelled and pourable.

Is Strawberry Syrup The Same As Strawberry Puree? No, the strawberry syrup is not the same as strawberry puree. Strawberry syrup is a thicker version of strawberry puree, while strawberry puree is made from fresh or frozen strawberries that have been mashed or blended into a smooth sauce.

Place strawberries in quart size mason jar. Fill mason jar with Everclear making sure that strawberries are submerged. Allow strawberries to extract for 2 to 3 months depending on your preference of flavor. If you want a stronger flavor you can add another 4oz of fresh strawberries and wait another month or two.

If you refrigerate it after each use, you can expect the syrup to stay fresh for about six months. In case you're a DIY enthusiast and have created a homemade version of strawberry syrup, it will last around two weeks if properly stored in the fridge.

CAN I FREEZE STRAWBERRY SYRUP? Yes! After the strawberry syrup cools completely, transfer it to a freezer-safe container and freeze for up to 3-6 months.

HEALTH BENEFITS

It contains high quantities of manganese, potassium, iron and fiber. It is high in phenols (mainly anthocyanins that provide the red colour) and contains antioxidants, anti-cancer, anti-inflammatory and heart boosting elements, as well as lutein and zeaxanthin, which are beneficial for the eye-sight.

Yes, if strawberries aren't in season or you only have frozen on hand, they can be substituted 1:1. Note that frozen strawberries contain more excess moisture and will likely need to be simmered for longer to thicken.

Macerated strawberries demonstrate osmosis at work. Sprinkle sugar on the cut strawberries, and watch how a puddle of syrup collects on the surface. The high amount of sugar outside the strawberry's cells, combined with sugar's ability to attract water, causes the water to leach out of the fruit.

Sweet strawberry flavors and tropical açaí notes blended with real strawberry pieces, strawberry puree and lemonade for a refreshingly frozen, vibrant escape in a cup.

Is compote the same as syrup? ›

Compote is a simple fruit sauce made with pieces of fresh (or frozen) fruit and some sugar, cooked briefly on the stove. You could call the end result a textured fruit sauce or chunky fruit syrup. I call it magic. Instead of sugar, I use a small amount of maple syrup or honey to make naturally sweetened compote.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

Add a little sugar and salt! Wash your strawberries, cut them, and hit them with a pinch of salt and a couple good three-finger pinches of granulated sugar, give them a little tossy-toss, and watch them magically start to darken and get extra juicy.

When the students add ethanol to their strawberry extract, they will see the fine white strands of DNA precipitate. The DNA will form cotton like fibers that will spool onto the stirring rod/inoculating loop/popsicle stick.

I highly recommend chopped mint, basil and lavender, which add surprising depth to a bowl of strawberries. Skip the rest of them, especially tarragon and sage, which clash completely with strawberry's bright flavors.

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.

Place your syrup mixture into the refrigerator.

The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.

If you are making it for a quick recipe or event, popping it into the fridge for a few days is just fine, as refrigerated syrups generally last a few weeks (though the flavor is at its freshest during that first week).