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You are here: Home » Food Preparation » Recipes » Condiments, Dips, & Spreads » Strawberry Syrup

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Strawberry Syrup

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Strawberry Syrup | This strawberry syrup contains no undesirables! Kiss those conventional syrups goodbye and say hello to this deep, real strawberry flavor made from in-season strawberries. We love this syrup as a topping to pancakes, ice cream, cake, or simply eaten right off the spoon. | TraditionalCookingSchool.com
Strawberry season is in full swing here in the North East. Whether growing your own, picking your own from local strawberry farms, buying them from the farmers market, or buying them from your local grocery store, this recipe is a must-make for anyone with a strawberry abundance.

This strawberry syrup contains no undesirables! Kiss those conventional syrups goodbye and say hello to this deep, real strawberry flavor made from in-season strawberries. We love this syrup as a topping to pancakes, ice cream, cake, or simply eaten right off the spoon.

5 from 1 vote
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Strawberry Syrup

This strawberry syrup contains no undesirables! Kiss those conventional syrups goodbye and say hello to this deep, real strawberry flavor made from in-season strawberries.
Course Sauce
Author Katie Baldridge

Ingredients

  • 1 pound organic strawberries diced (about 2 cups)
  • 1 1/4 cups pear juice or apple, organic
  • 1 tablespoon arrowroot powder

Instructions

  1. Add all of the ingredients to a small saucepan.
  2. Stir well to dissolve arrowroot powder.
  3. Heat over medium heat.
  4. Once liquid is warm, start to mash strawberries with a fork.
  5. Continue until there are no large chunks left.*
  6. Stir until thick and bubbly.
  7. Serve warm or store contents in a quart jar in the refrigerator for up to 10 days.

Recipe Notes

*In a hurry? Simply pour contents into a blender and blend on low for 10 to 15 seconds. You don't want a puree -- rather a thick syrup-like consistency with small strawberry chunks.

What’s your favorite way to eat those delicious, seasonal strawberries?

This post was featured in 26 Egg-Free Ice Cream Recipes + 17 Toppings!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes Sauces Sauces (Gluten Free)

About Katie Baldridge

Katie is a military wife and mother of 4. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody. Join Katie and the Simple Foody Community on Facebook for encouragement on your journey to healthier living.

Reader Interactions

Comments

  1. Jenny says

    June 11, 2014 at 3:43 pm

    This looks so good. I look forward to giving this a try. I could probably do the same thing with blueberries right? Those are what are currently coming on here.

    Reply
    • Katie Baldridge says

      June 16, 2014 at 11:52 am

      Yes, although with blueberries, don’t blend. The berries will ‘pop’ and create a fabulous syrup.

      Reply
  2. Shelley says

    June 12, 2014 at 6:43 am

    At the height of the season our strawberries are producing several quarts a day. We put them in bags in the freezer and use them for smoothies, jams and wine. It takes 4 one gallon freezer bags to make a batch of wine. I also puree some in the Vitamix and freeze them in shallow disks (in a “muffin-top” baking pan) so they will thaw faster when I need them for a sauce or strawberry-lemonade.

    Reply
    • Katie Baldridge says

      June 16, 2014 at 11:53 am

      What a great tip. I’ll be freezing some strawberry ‘disks’ this year!

      Reply
  3. Steph says

    June 22, 2014 at 8:05 am

    Wondering if this could be canned like strawberry jam? If it can be, I would think WB would be fine?

    Reply
  4. April says

    June 1, 2017 at 8:19 pm

    5 stars
    I haven’t had strawberry pie since my conversion to traditional foods eight years ago. But we had an abundance of strawberries this year, so that got me searching for recipes so I could mimic my favorite childhood pie. I baked a pie shell, filled it with strawberries, used your strawberry syrup as the filling, and topped with whipped cream. OMG. Best. Pie. EVER. Next time I’ll probably use 3T of arrowroot because the syrup is too runny as a pie filling.

    I can my pears in the fall with homemade mulled cider. So I opened a jar of pears and used that pear/cider juice for this recipe. The flavor! Omg. Seriously the best strawberry pie I’ve ever had. Thank you for sharing this recipe!!

    Reply
  5. Kathleen Marks says

    May 6, 2018 at 1:57 pm

    5 stars
    This sounds great and I will be trying it, but it hardly sounds like a “syrup” to me. When I think of syrup, I think of something perfectly smooth and thickish. More like a honey consistency.

    Reply
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