Summer Strawberry Syrup

Strawberry Syrup. Soooooo good.

There are so many things I love about this post. One, alliteration. Two, summer strawberries. Three, I get to use the word “macerate” a whole lot.

One of my favorite things about living in California is the insane strawberry season that stretches from about February to … well, until it gets cold again. The berries are monstrous and fragrant and ubiquitous in every supermarket. Also, they’re dirt cheap.

I made the mistake of buying four pounds of strawberries for five dollars the other day. Great for a bargain, terrible if you’re not, say, a fan of consuming four pounds of strawberries in a day and a half. So, I do what anyone would do: I made them into syrup.

There’s a reason why this stuff is called “simple syrup,” friends, and I will never understand why someone would buy it rather than make it.

Strawberry Syrup Recipe

  • 1 cup sugar
  • 1 cup water
  • 1 pound strawberries, washed and quartered
  1. Add your sugar to your water in a large saucepan. Turn on the heat and let it boil until the sugar is dissolved.
  2. Though I chopped my strawberries up into quarters, I also macerated (heehehehehe) them before adding them to the pot. Bascially, smush the juices out of them a bit and add the whole shebangabang to your syrup.
  3. Add your strawberries to your pot and continue to macerate then while they cook into the syrup. Watch the pot because it *will* boil over.
  4. Let the syrup cool before transferring to a storage container. Some people strain out the berry bits, but I don’t, just because I like to have the option of using them if I so desire.


This stuff will probably disappear over the weekend, as I add it to the top of my pancakes, or into a nice cocktail

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