Strawberry Syrup For Pancakes (refined sugar free)
A quick homemade strawberry syrup made with fresh strawberries and maple syrup that comes together in 15 minutes for a naturally sweet, refined sugar free topping.
Servings 1 cup syrup
Ingredients
- 2 cups fresh strawberries (diced)
- ¾ cup water
- 3 tbsp maple syrup (can sub honey, coconut sugar, or regular sugar)
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Place the chopped strawberries, water, and maple syrup into a small saucepan. Stir to combine and make sure the strawberries are evenly coated.
- Set the saucepan over medium-low heat. As the mixture warms, the strawberries will begin to release their juices. Stir occasionally to prevent sticking.
- Let the mixture simmer for 10–15 minutes, gently pressing the strawberries with the back of a spoon as they soften. Continue cooking until the berries are broken down and the liquid has slightly reduced.
- Remove the saucepan from the heat and stir in the vanilla extract and pinch of salt. This helps round out the flavor and enhance the natural sweetness.
- For a smooth syrup, pour the mixture through a fine mesh sieve into a bowl or jar, pressing lightly to extract as much liquid as possible. If you prefer a thicker, more textured syrup, you can skip straining or stir some of the softened berries back in.
- Let the syrup cool slightly before serving. It will continue to thicken as it cools. Use immediately or transfer to a jar and refrigerate for later.
Notes
- If your syrup didn’t thicken: Simply return it to the stove and simmer a little longer. If you need a quick fix, you can stir in a small slurry of ½ teaspoon cornstarch mixed with 1 teaspoon water and simmer for 1–2 minutes until thickened.
- Strain or leave chunky — both work: For a smooth, pourable syrup, strain it. If you prefer more texture (perfect for pancakes or yogurt), leave some of the softened berries in.
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