Homemade Strawberry Syrup

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Don't have strawberry syrup but a lot of strawberries? With this simple instructable, making strawberry syrup is so easy, it's funny! Also, there are no artificial colors, or flavors! Let's get started.

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Step 1: Ingredients

You will need:
1 1/4 Cup Chopped Strawberries
1/4 Cup Syrup
2 Tablespoons of more Syrup

Step 2: Mix the Strawberries

Put the strawberries in a blender. Than add two tablespoons of syrup. This will sweeten a little while it gets mixing. Then start blending it till it is liquid.

Step 3: Sifting

You will need to have a sifter. I am using one with very small holes so only liquid is passed. Pour some into the sifter over a bowl and with a spoon, mix the soon to be syrup around, not spilling any from the sides. Mix it on the bottom and around, and soon, the syrup will start dripping on the bottom. Do this until all the sauce is gone. You want to do this to make sure none of the itty gritty bits of seeds don't get into your syrup.

Step 4: Repeat

You're gonna repeat the previous step to achieve a really smooth syrup.

Step 5: Adding Syrup

Add syrup. This gives it a sweeter taste and a little more runnier. Try as best as you can to stir it all together.

Step 6: Blending... Again

Ok, stirring it may be hard cause if wont really mix, so try blending it together.

Step 7: Adding It Into a Container

Now that you have finished making the syrup, add it in a glass container. I used a thoroughly washed furikake jar.

Step 8: Done... Enjoy!

Enjoy you're strawberry syrup over hot and fresh pancakes, waffles, breads, milk and treats. Remember to refrigerate after each use. I guarantee that this syrup tastes better than any store bought syrup. Thanks for making and have a wonderful day!

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    3 Discussions

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    jheaston

    4 years ago on Introduction

    I would think about using Karo syrup to add sweetness but no maple flavor.

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    Boris G

    4 years ago

    I used Aunt Jemima Original, but I'm not sure on using a different type of syrup.

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    mikenaly

    4 years ago

    I would imagine this technique could be osed with any type of berries. Just wondering though, do you use a specific type of syrup? I would imagine a syrup with a strong maple flavor would affect the flavor of your berries.