Homemade fresh strawberry lemon sauce is so easy to make with just five basic ingredients.
It is the perfect combination of sweet strawberries and tart lemons. You can use it to make strawberry lemonade or to top pancakes, waffles, french toast, and cheesecake.
I love strawberry season! While strawberries may be available in the store all year round nothing beats a freshly picked strawberry in late May. This strawberry lemon syrup is a great way to make use of an abundance of fresh strawberries.
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Ingredients
There are just five basic ingredients in this syrup.
- Strawberries: Choose berries that are bright red from top to bottom and plump. Your nose is usually the best tool for finding ripe strawberries. Perfectly ripe berries will have a sweet fragrant smell. I’ve lost track of the number of times I have followed my nose through the produce department to find some of the best-tasting fruits.
- Granulated white sugar: Sugar will help to sweeten the berries as well as help to thicken the syrup. You may need more or less sugar depending on how sweet you like your syrup.
- Lemon juice and zest: Lemon helps to balance and enhance the strawberry’s flavor.
- Kosher salt: I include a little bit of salt in almost everything. It helps to bring out the flavors in the other ingredients.
Equipment
There really isn’t a lot of necessary equipment for making strawberry lemon syrup.
Medium Sauce Pan
Fine Mesh Strainer: I almost never strain my syrup. I love all of the chunks of strawberries, but if you would prefer a smoother syrup strain it after cooking.
How do you make strawberry syrup from scratch?
Homemade strawberry syrup couldn’t be easier to make. There are just two simple steps.
- In a medium saucepan, stir together the strawberries, sugar, lemon juice, lemon zest, and salt. Bring to a simmer over medium heat.
- Allow the strawberries to simmer and thicken for about 10 minutes. Gently smash the strawberries with the back of your spoon or a potato masher to encourage them to break down.
Strawberry lemon syrup uses
There are so many uses for strawberry syrup. You can use it to top ice cream, cheesecake, pancakes, waffles, crepes, french toast, and cake.
It can also be added to beverages and cocktails like lemonade, seltzer, and tea.
One of my favorite ways to use it is on top of these Strawberry Oatmeal Pancakes.
How long does strawberry syrup last?
Homemade lemon strawberry syrup can be stored in a sealed container in a refrigerator for up to 3 weeks.
Can you freeze strawberry lemon syrup?
Yes! Once the strawberry syrup cools completely, transfer it to a freezer-safe container and freeze for up to 3-6 months. I like to freeze it in ice cube trays and then transfer the cubes to a freezer-safe container once they have frozen. To thaw remove the amount you need and thaw on the counter or in the refrigerator.
Frequently asked questions
Rinse the strawberries under cold water to remove any debris. Then pat dry to remove any excess water.
Take a paring knife and in an angle motion cut around the green stem portion of the strawberries. This will remove all of the green top portions of your berries.
Frozen strawberries are a great substitution when fresh strawberries aren’t in season. Thaw the strawberries, drain any excess water, and then proceed with the recipe as written. You may need to simmer the syrup for longer to thicken because the frozen strawberries will release more water.
Yes! After it’s cooked, blend it in a blender (with the middle insert removed from the lid and covered with a folded kitchen towel) then strain through a fine-mesh sieve.
Tips
- You can customize the thickness of the syrup by simmering it for more or less time.
- This recipe can easily be doubled or tripled. Be sure to use a larger pot and simmer the sauce for longer.
- You can substitute other berries such as blueberries, raspberries, or blackberries for the strawberries.
- Adjust the amount of sugar to suit your tastes.
Strawberry Syrup with Lemon
Strawberry lemon syrup is so easy to make with just five basic ingredients. It is the perfect combo of sweet strawberries and tart lemons.
Ingredients
- 1 lb strawberries chopped
- 1/4 cup (50g) granulated white sugar
- 1 lemon - juice and zest
- 1/4 teaspoon kosher salt
Instructions
- In a medium saucepan, stir together the strawberries, sugar, lemon juice, lemon zest, and salt. Bring to a simmer over medium heat.
- Bring to a boil and allow the strawberries to simmer and thicken for about 10 minutes. Gently smash the strawberries with the back of your spoon or a potato masher to encourage them to break down.
Notes
- You can customize the thickness of the syrup by simmering it for more or less time.
- This recipe can easily be doubled or tripled. Be sure to use a larger pot and simmer the sauce for longer.
- You can substitute other berries such as blueberries, raspberries, or blackberries for the strawberries.
- Adjust the amount of sugar to suit your tastes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 0g
This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.
More easy dessert recipes
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