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Easy No Cook Fresh Strawberry Syrup

Strawberry season is upon us which means I’ll be making all kinds of  recipes with fresh strawberry.  As a kid I remember going to a you-pick strawberry patch and everyone one in my family (seven of us) would pick as much as our containers could hold. It was back breaking work, but when we got in the car, each holding our load of berries, we could eat to our hearts content. By the time we pulled up to the house half the strawberries had vanished, which is scary, because we picked TONS. When we got home we set up an assembly line in the kitchen.  Some would hull, others would wash and those good with a knife would slice. Then all the prepped berries would go into a giant bowl. Add sugar, place it in bags and freeze them for later. That way, in the middle of winter when strawberries were expensive and tasted like you know what, we could bust out our frozen fresh strawberries. Keep reading for this super simple no cook strawberry syrup recipe…


  • Strawberry Washing 1 of 6
    Strawberry Washing
  • Strawberry Sampling 2 of 6
    Strawberry Sampling
  • Strawberry Hulling 3 of 6
    Strawberry Hulling
  • Pouring on the Sugar 4 of 6
    Pouring on the Sugar
  • GIving it a Stir 5 of 6
    GIving it a Stir
  • Look At All The Juice 6 of 6
    Look At All The Juice
    This is just from sitting for a couple of hours int he fridge.

I like this recipe because it’s so simple, yet tastes amazing. Most recipes call for a ton of sugar, some water, orange, etc. I like the strawberries to take center stage and I like chunks in my syrup, not a mushed up, stringy mess. Also, this is a runny syrup, not thick and it still tastes amazing on everything. My daughter loves it on pancakes, I like it on shortcake, my son loves it straight up and my husband likes it on ice cream.

No Cook Strawberry Syrup Recipe

1 pint of strawberries

1/8 to 1/4 cup of sugar

Wash, hull and slice the strawberries into small pieces (you get more juice this way). If your strawberries are sweet, use 1/8 cup of sugar, if they are not so sweet, use 1/4 cup. Pour sugar over the berries and stir to combine. Place in the fridge for at least 30 minutes or overnight. Serve over shortcake, cheesecake, pancakes, ice cream, sugar cookies, whatever you are craving! Keeps up to 3 days and you can heat the syrup if you desire.

Read more great recipes from Macki on Cooking With My Kid!

Follow Macki on Twitter for updates!

More on Family Kitchen:

15 iron skillet desserts

6 macaroon recipes

10 Easter lamb cake inspirations

10 colorful springtime easter salads

See all Macki’s recipes on Family Kitchen

 

 

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