Strawberry Syrup

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  • 2 lbs fresh strawberries, hulled and diced
  • 1 Tbsp fresh lemon juice
  • 68 Tbsp granulated sugar or honey to taste
  • 4 Tbsp water, divided
  • 1 Tbsp cornstarch


  • In a medium sauce pan, bring strawberries, lemon juice, sugar or honey and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
  • Reduce heat slightly and allow to boil until strawberries have softened, about 5 – 6 minutes, stirring occasionally.
  • In a small bowl, make a slurry by whisking together remaining 2 Tbsp water and cornstarch until smooth.
  • Pour cornstarch slurry into the strawberry mixture and boil, stirring constantly, 1 minute. 
  • Remove from heat and let cool. Store in an airtight container in refrigerator up to 3 days. Pour on ice cream once cool.


If desired, you can blend the syrup until it’s smooth. Be sure to use an immersion blender or wait until the syrup is cool because it’s not safe to put hot items in a blender.