Quick Strawberry Syrup Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Strawberry syrup with mashed berries and honey replaces corn syrup for natural sweetness. Uses less sugar and adds lemon zest for brightness. Water bath slows down brewing, releases fragrances, plus simmering thickens the syrup without burning. Straining seeds out for smoothness, but keep pulp for pancakes or yogurt toppings. Timing flexible; watch texture and aroma cues. Vegan, gluten-free, no nuts, lactose-, egg-, and dairy-free. Multipurpose syrup, fridge-stored, lasts long. Variations suggested. Tried many ways; this balance works best to avoid cloying sweetness or bitter caramel notes.
Prep:
15 min
Cook:
25 min
Total:
40 min
Servings:
625 ml syrup
#homemade syrup
#fruit preserve
#natural sweetener
#vegan syrup
#gluten-free
#maple syrup substitute
Strawberries ferment gently in honey and citrus instead of granulated sugar and corn syrup. Works better for me. Skipped the heavy sweet chem flavor. My first batch was too thick, burnt on bottom. steam bath saves the day: even heat, no scorching rubbery mess. Lemon zest pulls everything together. The sound of bubbling steam, fruit softening, smell blooming, that’s when I know it’s done. Strain for clarity or keep pulp, multipurpose sweetener. Adjust sweetness in small batches—less is more. Ladybugs and strawberries taught me this patience. Low sugar means better natural fruity brightness, no sugar crash aftertaste. Experiment with maple, agave, or add vanilla bean for a twist. No rush; syrup thickens as cools. I keep some in fridge for at least a week. Great for drizzle over cakes, ice cream, cocktails.
Ingredients
- 900 ml fresh strawberries coarsely chopped
- 350 ml raw honey or maple syrup
- 2 tbsp freshly squeezed lemon juice
- 5 ml lemon zest finely grated
About the ingredients
Strawberries not overly ripe or watery work best—too ripe, syrup gets cloudy and mushy. Honey in place of corn syrup cuts bitterness, adds floral notes, plus health benefits. Lemon zest lifts flavor brightness, cuts sweetness flatness, prevents syrup from tasting cloying. Adjust lemon juice carefully; too much makes syrup tart. Maple syrup can substitute honey but changes final aroma (smokier). If sugar is your only option, reduce it to 1.5 cups instead of 2, keep simmer low. Use a glass or stainless steel bowl for the bain-marie, plastic melts and metal promotes even heat conduction. Save strawberry pulp from straining for creative reuse in breakfast recipes or desserts. Improperly strained seeds make syrup gritty or bitter.
Method
- Combine chopped strawberries with honey, lemon juice, and zest in a heatproof bowl. Stir gently, releasing some juices with the back of a spoon but avoid turning into a puree.
- Cover the bowl tightly with cling film. Position it atop a simmering pot of water ensuring the bowl’s bottom does not touch water directly to prevent scorching. Let steam-infuse for roughly 20-25 minutes, stirring gently every 10 minutes. Berries soften and release aromas—listen for soft bubbling sounds and look for deepened color.
- Once the steam bath stage is done, carefully remove bowl (use mitts, steam hot). Remove wrap, stir to homogenize syrup consistency. Strain through a fine-mesh sieve or cheesecloth pressing gently to extract syrup—reserve pulp separately (good for waffles, stirred into yogurt).
- Let syrup cool at room temp, then transfer to refrigerator uncovered for 5-10 minutes to lose surface condensation and thicken further. Store cold. Thickness increases as syrup chills; if too thick, stir in a spoonful of water.
- Test syrup by dripping a little between fingers—sticky but fluid like runny honey. Smell: fresh, bright with subtle lemony zing, no burnt sugar notes. Adjust sweetness or acidity next time accordingly.
Cooking tips
Mixing fruit and sweetener before heating helps sugar/honey dissolve gently without burning edges. Covering keeps steam inside, avoids drying on top, also traps aroma. Using a bain-marie avoids hot spots which caramelize and ruin texture—no direct heat on fruit. Stir intermediate times disrupts heated skins trapping juices and aroma. Straining immediately after heating prevents cooking seeds bitter flavors into syrup. Avoid pressing sieve too hard or you’ll extract pectin, making syrup cloudy. Letting syrup cool uncovered stops condensation keeping syrup smooth. Fridge thickening is key—warming thins syrup to pour easily; cold syrup clings and coats better on pastries. Watch and smell syrup–sweet, bright, fruity—never harsh or burnt. Adjust next batch accordingly. Keep lid off fridge container to avoid moisture dilution.
Chef's notes
- 💡 Chop berries coarse to retain texture after steaming; finer mash risks puree, loses mild bitterness. Use honey or maple syrup as sweetener but note maple adds smoky aroma. Stir every 10 mins during bain-marie to avoid hot spots, ensure even softness and aroma release. Watch color deepen; signals juice and aroma extraction. Pulp keeps for pancakes or yogurt, strains out seeds for fluid syrup. Adjust lemon juice carefully to avoid sharp tartness overpowering natural berry notes.
- 💡 Cover bowl tightly with cling film for steam trapping—prevents drying and aroma loss. Bain-marie keeps temperature low, uniform; avoids scorching bottom that burnt my first batch. Use glass or stainless steel heatproof bowl—plastic risks melting, metal conducts too fast direct heating. Steam bubbling sound changes subtly, listen closely. No direct water contact under bowl. Timing depends on berry softness and scent blooming, roughly 20-25 minutes but smell and gentle bubbling guide best.
- 💡 After steaming, remove with mitts, extract syrup pressing gently through fine sieve or cheesecloth. Avoid heavy pressing to prevent pectin release that makes syrup cloudy, gummy. Keep strained pulp separately; adds texture and fiber when used as topping or in recipes. Cooling syrup uncovered at room temp stops condensation forming and watering down surface. Transfer to fridge uncovered for 5-10 minutes thickens syrup’s mouthfeel and pourability. Too thick? Add small spoonful of water, stir gently until desired fluidity achieved.
- 💡 Experiment with substitutes but note effects: honey cuts bitterness, floral, health benefits. Maple syrup for smoky twist but less floral, can dominate citrus notes. Granulated sugar possible but reduce quantity by 25%, use low simmer to avoid burnt edges. Adjust lemon zest finely grated—not too much or it tastes bitter. Zest enhances brightness, cuts syrup’s heaviness. Save pulp for creative reuse—grainy seeds cause grit or bitterness if not strained properly. Avoid plastic bowls near heat; metal or glass maintain steady heat safer for delicate fruit.
- 💡 Test syrup by dripping small amount between fingers; fluid like runny honey but sticky. Smell bright, fresh lemon zing mixed with softened berry scent—no burnt sugar odor. Watch bubbling changes during bain-marie stage for softness cue. No direct boiling heat or caramelizing. Adjust sweetness next time based on aroma and texture clues. Cool syrup thickens more; warm thins it for easy pouring. Keep container lid off in fridge to prevent condensation dilution. Store cold for longevity; works well over ice cream, cocktails or baked goods.
Common questions
Why steam bath instead of direct heat?
Avoid scorch at bottom. Indirect heat keeps fruit soft, juices intact. Direct heat scorches edges, ruins aroma. Steam bath = gentle, even heat. Keeps aromas fresh, no burnt sugar notes. Timing flexible but watch color and smell.
Can I replace honey with sugar?
Yes, but reduce sugar amount by 25 percent to avoid over sweetness. Use low simmer to prevent caramelization. Honey adds floral note, health benefits lost. Maple syrup another alternative but adds smoky aroma. Sugar changes final texture and aroma balance.
What causes gritty or bitter syrup?
Seeds not strained well cause grit or harsh bitter bursts. Press sieve gently, avoid squeezing pectin out that thickens syrup cloudily. Strain through fine mesh or cheesecloth. Keep pulp aside to retain fiber but not seeds. Immediate straining after heating prevents seed bitterness from infusing.
How best to store syrup?
Refrigerate uncovered 5-10 mins first to stop condensation then closed. Keep cold extends freshness; can last a week easily. Some keep it in fridge with no lid to avoid moisture dilution but risks surface drying. Use glass or plastic container but avoid metal lids which can react over time.
