Strawberry Syrup

Three ingredients and 10 minutes is all it takes to make a fresh strawberry syrup that beats anything from a bottle. Frozen strawberries get blended smooth, then boiled with light corn syrup and a dash of salt into a pourable, glossy topping.

Frozen strawberries actually work better than fresh here. They’ve already broken down during freezing, so they blend into a smoother puree with more concentrated flavor. The corn syrup gives the finished syrup that thick, clingy consistency you want dripping off a stack of pancakes or pooling around a scoop of ice cream.

Stir constantly during the 5-minute boil. The sugar content means it scorches fast on the bottom if you walk away.

Kitchen Tips

• Thaw the strawberries completely before blending. Frozen chunks leave the syrup grainy instead of smooth
• The dash of salt isn’t optional. It amplifies the strawberry flavor and prevents the syrup from tasting flat or one-dimensionally sweet
• The syrup thickens as it cools, so pull it off the heat while it’s still slightly thinner than you want the final product
• Store in a jar in the fridge. It keeps for about two weeks and can be rewarmed gently before serving

Variations

• Mixed berry syrup: Use a frozen mixed berry blend instead of just strawberries for a more complex flavor
• Vanilla addition: Stir in half a teaspoon of vanilla extract after removing from heat
• Lemon-strawberry: Add a squeeze of fresh lemon juice to brighten the berry flavor