The best way to eat ice cream is definitely in a dish, covered with fudge or strawberry syrup and topped with nuts, sprinkles and even a cherry!
At least, it’s the best in my humble opinion.
I’ve had to come up with quite a few new and creative ways to get through all of the strawberries that we have brough into the house. I’ve made jams, french toast casseroles, juice and even a ton of popsicles!
Then I had a thought. We eat ice cream more than we probably should during the hot summers. Why not make a few jars of strawberry syrup to serve on top of an ice cream sundae?
Why is This Recipe Great?
Because who doesn’t love strawberry sauce served over ice cream?
This recipe is great because not only is it incredibly easy but strawberry sauce is actually a very versatile add on to your pancakes, waffles, homemade desserts and many more!
What You Need to Make Strawberry Syrup
- Strawberries
- Water
- Sugar
- Lemon juice
How to Make Homemade Strawberry Syrup
Begin by washing and removing the stems from your strawberries. This is the most time consuming part. Once you have your strawberries prepared, place them into a large pot with 1 1/2 cup of water.
Boil the strawberries until they are as soft as possible and then use a potato masher or a stick blender to smash them up further.
Use a piece of cheesecloth or strainer to remove the remaining strawberry pulp.
Add the strawberry sauce back into the pot and begin to heat over a medium temperature.
Add in the remaining water, sugar and lemon juice and reduce until the sauce has developed a syrupy texture.
Transfer the syrup into mason jars or your preferred storage containers.
How to Water Bath Can Strawberry Syrup
I love canning and being able to make a big batch and store them on a shelf is thrilling!
While your syrup is finishing reducing, prepare your jars, lids and rings and canner.
When the syrup is ready, ladle into hot mason jars. Seal the lids and place them into your waterbath canner.
Process the jars for 10 minutes and then remove them from the canner.
These should last and be shelf stable for up to 12 months on your pantry shelf!
Strawberry Syrup
This delicious strawberry syrup is a must have on your ice cream sundaes!
Ingredients
- 10 cups while strawberries, stemmed
- 4 cups water
- 3 cups sugar
- 2 tbsp lemon juice
Instructions
- In a large pot, combine the strawberries and 1 ½ cups of water.
- Bring to a boil and boil for 5 to 10 minutes until all the strawberries are soft.
- Remove from heat and use a stick blender or potato masher to squish all the strawberries.
- Strain all of the strawberry pulp using a mesh strainer or cheesecloth.
- Return the strawberry sauce to the pot. Add in the remaining water, sugar and lemon juice.
- Heat over medium heat until the sauce has reduced and begun to thicken. This may take up to two hours.
- When the syrup has reduced fully, ladle the syrup into half-pint mason jars.
- To water bath can, ladle the syrup into hot, sterilized jars. Seal with your lids and rings.
- Process the jars for 10 minutes and then remove them from your canner.
- Allow the jars to fully cool before removing the rings and storing.
More Recipes for Strawberry Lovers
Strawberry Rhubarb French Toast Casserole
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