High Fructose Corn Syrup Free Strawberry Honey Syrup
So many store-bought syrups and flavored sweeteners sneak in high fructose corn syrup as their very first ingredient, making it genuinely hard to find something clean for drizzling over pancakes, stirring into drinks, or spooning over yogurt. This recipe solves that problem beautifully with just four real ingredients: fresh strawberries, honey, lemon juice, and water — nothing processed, nothing hidden. The berries are simmered low and slow until they completely break down into a deep, jewel-red liquid that smells absolutely incredible. Pressing the cooked fruit through a fine-mesh strainer gives you a silky, glossy syrup with concentrated strawberry flavor and a gentle brightness from the lemon. Honey does all the sweetening here, bringing a floral warmth that refined syrups simply can't match. It thickens naturally as it cools, so what you pull from the fridge is ready to pour straight onto whatever needs a little something extra. Once you've made a batch, going back to the bottled stuff is going to feel completely unnecessary.
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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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