Tool

• Medium pot

• Mesh strainer

Ingredients

• 1 pound fresh strawberries

• ¾ cup granulated sugar

Direction

Prep the Strawberries

• Hull strawberries and slice into ½‑inch pieces.

Cook the Syrup

• Add strawberries, sugar, and 2 tablespoons water to a medium pot.

• Heat over medium‑high and bring to a boil, stirring frequently, until berries release juices (about 3 minutes).

• Reduce heat to medium and cook 10–12 minutes, stirring often, until thickened, syrupy, and reduced by half.

Strain

• Immediately pour mixture through a mesh strainer.

• Stir vigorously to push syrup through.

• Cool to room temperature.

• (Remaining pulp can be used in yogurt or on toast.)

Store

• Refrigerate up to 7 days.

• Freeze up to 2 months.

Notes

• Use a strainer with small holes — not too fine or syrup won’t pass through.

• Straining is optional if you prefer a chunkier syrup.

• For thicker syrup, simmer a few extra minutes before straining.

• Perfect for drinks, pancakes, waffles, yogurt bowls, and desserts.

Nutrition

(full batch)

Calories: 723kcal • Carbs: 184g • Protein: 3g • Fat: 2g
Saturated Fat: 0.1g • Sodium: 6mg • Potassium: 697mg
Fiber: 9g • Sugar: 172g
Vitamin A: 54IU • Vitamin C: 267mg • Calcium: 74mg • Iron: 2mg