Barley Free Strawberry Honey Syrup
Fresh strawberries, honey, lemon juice, and water — that's the entire ingredient list, and somehow the result is a deeply flavored, jewel-red syrup that tastes like summer in a jar. The berries are simmered low and slow until they completely break down, releasing their natural juices into a glossy, lightly thickened liquid that's sweet with just enough brightness from the lemon. Straining out the solids gives you a beautifully smooth syrup that looks almost too pretty to use. For anyone navigating grain sensitivities, store-bought flavored syrups and sweeteners can be a minefield of hidden additives and malt-derived ingredients — this one sidesteps all of that with nothing but whole, recognizable foods. Drizzle it over pancakes, stir it into lemonade or iced tea, swirl it into yogurt, or spoon it over vanilla ice cream. It thickens a little more as it cools, so don't be alarmed if it looks thin right off the stove. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 1 lb fresh strawberries, hulled and roughly chopped
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- 2 tbsp water
Instructions
- 1
Combine the strawberries, honey, lemon juice, and water in a small saucepan over medium heat. Stir to coat the berries, then bring to a gentle simmer.
- 2
Cook, stirring occasionally and pressing the berries against the side of the pan with a spoon, until the strawberries have completely broken down and the liquid is deep red and slightly thickened, about 15–18 minutes.
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