Soy Free Strawberry Honey Syrup
Fresh strawberries, honey, lemon juice, and water — that's the entire ingredient list, and somehow the result tastes like something you'd pay too much for at a fancy brunch spot. The berries are simmered low and slow until they completely break down into a deep, jewel-red liquid that's lightly sweet, a little tart, and absolutely gorgeous. Pressing the cooked fruit through a fine-mesh strainer gives you a silky, smooth syrup with serious concentrated flavor and none of the chunky bits. Many store-bought flavored syrups and coffee shop staples sneak in soy-derived emulsifiers or additives, so making your own from scratch is the cleanest way to go. Honey steps in as the sweetener here, adding a floral depth that plain sugar just can't match. Once it cools and thickens in the jar, you'll want to drizzle it over pancakes, stir it into lemonade, swirl it into yogurt, or mix it into a cocktail — honestly, the uses are endless. Keep a jar in the fridge 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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