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Strawberry Lemonade Syrup

Whenever I pick up a bunch of cheap strawberries, I make this strawberry lemonade syrup. It’s quick and easy and oh so tasty.

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I had made blueberry syrup and cherry syrup for years, and the same strategy works just as well for this strawberry lemonade syrup.

PS Yes, I give all these syrups as gifts every year, and people always rave about them.

Strawberry lemonade syrup is easy to make and oh so tasty. It's a little bit of summer in a jar, ready to top pancakes, ice cream, or anything in between

You can scale this up to make more, depending on the size of the pot you use. I can make three pounds of strawberries in my pot safely and easily.

Many syrups are strained so that they are just the juices, sweetened and thickened. I prefer to have the pieces of fruit in my syrup when I’m making a delicious homemade syrup like this, however.

If you don’t, you can easily strain it after boiling it down, but you’d be missing out!

What is the best way to hull strawberries?

Whenever I need to hull strawberries, I use a tomato shark that works equally well to remove the parts from tomatoes and strawberries that need to go quickly and easily.

It’s a small tool and pretty inexpensive.

I like how precise it is, so you don’t waste “good” parts of your strawberries or tomatoes like my mom does when she just cuts off the top with a knife.

It’s also safer to use – especially for kids – because it is not a knife, so you don’t run the risk of cutting yourself. It has “teeth” that cut without using a blade.

To use it, pull up the stem as best you can, then place the shark at the base and rotate it to create a circle you remove.

Easy peasy.

How do I choose strawberries for this syrup?

This is a great recipe to use for strawberries that have gotten soft and are past the point where you want to eat them just by themselves. (What, you don’t have picky kids like I do?)

I quite honestly use strawberries straight from the store once I wash them and inspect them to make sure none have gone bad.

The more ripe the strawberries, the sweeter they are. If you have newer strawberries or ones that are not quite as right, you may want to make the syrup sweeter.

Taste test if after boiling. If it isn’t sweet enough, add another quarter cup (or less) and return it to a boil to another two to three minutes, then test again.

To be clear, when you taste it, use a clean spoon and be sure to cool it enough to enjoy it safely.

Can I use frozen strawberries?

This works best when you use fresh strawberries, but you can use frozen strawberries if they are not in season.

If you use frozen strawberries, let them thaw for five to ten minutes so you can cut them more easily and safely. Don’t let them thaw all the way, however, as they will be mushy and hard to cut – and the juice will not make it into the pot.

Make sure that you use unsweetened strawberries, as you will be adding sugar to the recipe yourself.

Additionally, when you use frozen strawberries, note that it will take a little longer to come to a boil. Once it does, you cook it for the same length of time.

How should I use this strawberry lemonade syrup?

This syrup is perfect to put over ice cream to make a strawberry sundae. My kids also love to use this strawberry lemonade syrup on pancakes and waffles.

They especially like it on their sourdough pancakes with the extra tang they provide.

This is also absolutely delicious to add to homemade lemonade to flavor it, as well. While I make a delicious pomegranate lemonade, this is a great way to dress up lemonade even if you mix it up from a can or powder.

How should I store this syrup?

Like traditional syrup, be sure you keep this in the fridge or it will go bad quickly.

This will last in your fridge for up to two weeks, though generally I use it before that point.

I do not can personally. That said, I have been told by friends who do that this would be a great recipe to can so that it will last longer.

When you store it, I prefer to keep this in glass jars because it is easiest to access when I want to use it and also to keep it securely sealed.

Pint jars work best for me. This keeps the strawberry lemonade syrup I’m not using sealed so it stays good longer.

I also recommend wide mouth jars. They make it far easier to get the syrup successfully into the jar once I make it.

Be sure to use clean and sterilized jars so that your syrup stays viable for as long as possible. It isn’t enough to just put them through the dishwasher and pull them from your cabinet.

How to Make Strawberry Lemonade Syrup

Wash your strawberries and hull them. Slice them thickly, just three or so slices needed per strawberry.

Add them to a large heavy pot. I prefer an enameled cast iron pot because it heats evenly and does not scorch or burn my syrup easily.

When you are about halfway through, sprinkle with a half cup of sugar and stir. This lets the strawberries start macerating and releasing their juice.

Strawberries will start releasing their juices when mixed with sugar

Once all strawberries are cut, add the remaining sugar and the water. Bring to a boil, stirring periodically.

Once it boils, turn it down to a simmer, and simmer for 10 minutes.

In a small bowl, make a slurry with the cornstarch and a little cold water. Add the slurry to the syrup, and stir.

Return to a boil and boil gently to two to three minutes.

Remove the syrup from the heat and stir in your lemon juice.

Place in sterilized jars and refrigerate. This will keep for 2-3 weeks in your fridge.

Strawberry lemonade syrup ready to enjoy

Bookmark this strawberry lemonade syrup recipe to make again!

Strawberry lemonade syrup ready to enjoy

Strawberry Lemonade Syrup

Yield: 4 cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

This is a great syrup to use on pancakes or waffles, as well as ice cream. This also makes a great mixer for an adult beverage, as well.


  • 2 pounds strawberries, hulled and sliced
  • 1 cup sugar
  • 1/2 cup water
  • 2 teaspoons lemon juice
  • 2 tablespoons cornstarch


  1. Wash and hull strawberries. Slice into large chunks and add to a large heavy pot. Sprinkle with 1/2 cup of sugar once you add half, then stir to start maceration process.
  2. Once all strawberries are in the pot, add the remaining sugar and the water. Bring to a boil, stirring periodically. Once it boils, turn it down to a simmer, and simmer 10 minutes.
  3. In a small bowl, make a slurry with the cornstarch and a little cold water. Add the slurry to the syrup, and stir.
  4. Return to a boil and boil gently to two to three minutes.
  5. Remove syrup from heat and stir in your lemon juice. Place in jars and refrigerate.
  6. This will keep for 2-3 weeks in your fridge.


  • Depending on the ripeness and sweetness of your strawberries, you may need to add a bit more sugar. Taste it after it's boiled. If it isn't sweet enough, add another 1/4 cup sugar and bring to a boil again then taste.
  • For more tips and hints, be sure to read the full article

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Nutrition Information:
Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 0g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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