Lupin 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 sweetness into a glossy, lightly thickened liquid that's hard to stop drizzling on everything. Straining out the solids gives you a beautifully smooth syrup with an intense, concentrated flavor that store-bought versions rarely match. For anyone navigating lupin sensitivities, this recipe is a breath of fresh air — no flour-based thickeners, no hidden legume derivatives, just clean, whole ingredients doing all the work. It's equally at home stirred into lemonade, spooned over yogurt or pancakes, or used as a cocktail mixer. 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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