Alright folks, let’s get messy. I’m about to introduce you to a little gem that has become a sticky staple in my kitchen – Strawberry Syrup. It’s not your grandma’s jam, people; this stuff is magic poured onto pancakes, drizzled over ice cream, or sneakily spooned straight from the jar (no judgments here). Think sweet, strawberry bliss, ready to transform the most boring breakfast or elevate that midnight snack. Trust me, you’ll want to try it. Or at least, my husband thinks so, and who am I to argue with a man mid-syrup swoon?

If there’s one thing we’ve managed to agree on many a lazy Saturday morning, it’s this: life tastes better with this syrup. My husband once made the mistake of using the last of it without telling me—let’s just say, I’ve got a good set of lungs and he’ll never make that mistake again! Plus, our kids literally won’t eat their Saturday morning chocolate chip pancakes without it now. Gotta love when family traditions are sugar-fueled, eh?

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Why You’ll Love This Strawberry Syrup

1. Because you’re tired of fake-tasting, store-bought nonsense.
2. It’s like summer sunshine trapped in a bottle — why wouldn’t you love that?
3. You can eat it out of a jar with a spoon — that’s love right there.
4. Turns anything into a dessert. Not that anything needed help with that…

How to Make It

So, grab your strawberries and sugar, and let’s do this. Imagine we’re just hanging out in my kitchen, laughing about how much sugar we’re using — because who needs a diet anyway? You basically mix things up in a pot, wait for the sweet magic to happen, maybe even forget about it boiling for a sec (oops, been there). But it’s all good because once it’s done, you’ll have this gorgeous red syrup that’s totally Instagram-worthy. Bam! Just don’t burn your tongue trying to taste it too soon.

Ingredient Notes

– Strawberries: They’re the star. Pick the reddest, shiniest ones. If they’re looking a bit sad, maybe sing them a happy tune (or not, we’re cooking here).
– Sugar: The sweet sidekick. Even cut it back if you must, but c’mon, live a little.
– Lemon Juice: An unexpected hero. Adds that zing, but don’t overdo it, or you’ll have pink lemonade.

Recipe Steps: Let’s sum up this culinary extravaganza with some neat steps, shall we?

1. Slice your strawberries into a pot. If you’re in a hurry, skip perfection.
2. Dump in the sugar and lemon juice. Stir like you’re a wizard mixing a magic potion.
3. Bring to a thundering boil on medium heat (sounds dramatic, right?).
4. Simmer down now, like your favorite smooth jazz track, letting it all thicken up.
5. Call it done when you can’t resist tasting anymore. Cool slightly before jarring.

What to Serve It With

– Literally anything. Pancakes? Duh. Ice cream? Oh yes. Toast? Try it and thank me later.

Tips & Mistakes

– Tip: Try not to eat it all before jar time.
– Mistake: Forgetting it’s on the stove and letting it boil over. Kitchen chaos 101.

Storage Tips

Pop into a jar and let it chill in the fridge. It’ll last a bit longer… if you don’t finish it first. Also pretty good if you sneak a spoonful when grabbing milk at 2 a.m. Breakfast? Go for it!

Variations and Substitutions

Okay, I’m going rogue here — but once I used honey instead of sugar. Not bad. Maple syrup as a substitute because I was out of sugar? Surprisingly not a disaster. Skip the lemon juice, and it’s fine, but you’ll miss that tart little kick.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!