Ingredients
Equipment
Method
- Add the 400 grams Strawberries, 80 grams Sugar and 15 grams Lemon juice to a medium sized saucepan over medium heat on the stove top.
- Simmer for 8-12 minutes, stirring occasionally. Frozen berries will release more liquid at first, and that is ok.
- As the strawberries cook you're looking for the strawberries to start breaking down, the sauce to slightly thicken and for it to have a glossy appearance.
- When the strawberries are softened and have released some juice, mash them lightly with a fork or potato masher.
- Since strawberries can vary in sweetness depending on when they are harvested, taste test the strawberry sauce to ensure it is sweet enough to your taste. Do this by dipping a spoon into the hot sauce and letting it cool before tasting it.
- Add additional sugar in 1-2 tablespoon amounts at a time until you reach the desired level of sweetness, stirring in after each addition.
- How smooth you make it is your choice and depends on your desired outcome. If you want a chunkier sauce, continue on with the rest of the recipe.
- But if you want a very smooth strawberry syrup, use an immersion blender to blend the sauce or carefully process the hot syrup in a blender.
- Continue simmering the strawberry sauce over medium heat for about 2 more minutes.
- If you want a thicker sauce, you can do that now. In a small jar or bowl, mix together the 3 grams Cornstarch and 15 grams Water with a whisk or fork till there are no lumps.
- Add the cornstarch slurry to the strawberry sauce and whisk well, continuing to simmer for about 2 more minutes.
- Then remove the strawberry sauce from the heat and let it cool slightly.
- Stir in 1 teaspoon Vanilla extract, or vanilla bean paste till well combined. Adding it off the heat preserves the best flavor.
- Then serve warm right away or allow it to cool completely before transferring to a mason jar or airtight container. Store in the refrigerator for up to one week.
Nutrition
Notes
Make it ahead. This syrup actually tastes better the next day once the flavors have had time to develop. Make it the night before and store it in the refrigerator overnight.
Adjust sweetness to your berries. Frozen strawberries and out of season fresh strawberries tend to be less sweet. Taste as you go and add sugar one tablespoon at a time until it's just right.
Stir before serving. After sitting in the refrigerator the syrup will thicken and the strawberry solids may settle. Give it a good stir and let it come to room temperature or warm it gently before pouring.
Double the batch. This syrup goes fast! It doubles easily and freezes beautifully in ice cube trays so you always have some on hand.