Strawberry Syrup Recipe… and Come to Earth Fest this Saturday and say Hi!

You CAN feel better!

Get the free Grounding Guide, and sign up your uplifting weekly health newsletter.

Have you had enough of strawberries yet?

I just about have, but I had to share this idea I had with you.

This recipe today is sooooo simple, if you have one thing: a juicer.


I made this recipe up after looking at a bunch of on-line recipes. I wanted to create a strawberry syrup to use in strawberry daiquiris this summer… and to drizzle into pancake batter, cake batter, icing, drizzle onto crepes, and use in milkshakes! I haven’t found an organic strawberry syrup that I loved to use in milkshakes for my kids, so with a billion strawberries staring me in the face, I figured this was a great time.


I started reading the recipes… and immediately lost interest. Drain and strain the cooked berries? Puree them and strain them through cheese cloth? Through a mesh strainer? Um… no.


Then I remembered… I have a juicer, one I cherish because it was from a dear friend of mine. I’m *always* looking for more ways to use it. This was perfect!!!!



I threw in all the bruised and mushed strawberries from the rest of our strawberry supply, and juiced them! It came out to about 8 cups of strawberry juice.


I had enough juice to make two sets of these, 8 cups total.


Judging from the on-line recipes, I figured I’d use a 1 : 2 sugar to berry juice ratio.

So I put 8 cups of juice and 4 cups of organic sugar into a pot and brought it to a boil.



This is optional, but I also juiced one organic lemon and put it in the juice as well.



After boiling and stirring over medium-high heat for five minutes, I reduced the heat to a simmer and skimmed off the froth.



That’s IT!!!!

1 part organic sugar + 2 parts strawberry juice + dash of lemon juice = strawberry syrup


I canned a few jars of the syrup in a water bath for later use… and put a few jars straight into the fridge (without canning) to use right away.

The syrup is very very sweet (you may consider using less sugar) but I love it very sweet because one little dash in some ice cubes and water makes an entire blender full of daiquiris!



Also, this is a very very thin syrup. It is PERFECT for drinks — daiquiris and milkshakes…. perfect for cooking, flavoring cake and icing and pancake batter, making specialty coffee drinks… truly anything you would like a strawberry extract for.


If you want a thicker *syrup* for using on desserts and crepes, you may want to add some cornstarch to the mix while boiling it. I think just a few tablespoons would be plenty! I like to keep this thinner because I am loving making strawberry cupcakes, strawberry pancakes, and drinks with it. Yum! Let me know if you give it a try!

Cheers! xoxo