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.
- 1 pound or 2 cups of organic strawberries diced
- 1 1/4 cups organic pear or apple juice
- 1 tablespoon arrowroot powder
Add all of the ingredients to a small saucepan.
Stir well to dissolve arrowroot powder.
Heat over medium heat.
Once liquid is warm, start to mash strawberries with a fork.
Continue until there are no large chunks left.*
Stir until thick and bubbly.
Serve warm or store contents in a quart jar in the refrigerator for up to 10 days.
*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).