Low Iodine Strawberry Honey Syrup
Fresh strawberries, honey, lemon juice, and water — that's genuinely all it takes to make a syrup this vibrant and versatile. The berries are simmered low and slow until they completely break down, releasing a deep, jewel-red liquid that thickens into something truly special. Pressing the cooked fruit through a fine-mesh strainer gives you a silky, smooth result with an intense berry flavor that no store-bought bottle can match. For anyone navigating iodine restrictions, this recipe is a natural fit — every single ingredient is a whole, unprocessed food with no additives, colorings, or hidden iodized salt to worry about. Drizzle it over pancakes, stir it into sparkling water, swirl it into oatmeal, or spoon it over a bowl of fresh fruit — the possibilities are genuinely endless. It keeps well in the fridge, so you can make a batch ahead and have a little something sweet ready to go 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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