Strawberry Syrup

Strawberry syrup

Most of us think of making a natural fruit syrup, to use for desserts and pancakes, other than the bottled syrups that may contain preserving compounds. In addition to that, some may prefer a vegan, sugar-free and gluten-free syrup to suit their health case and yet allow them to enjoy their desserts.

The homemade strawberry syrup is known in two forms, the thick strawberry syrup which we made from juiced strawberries, and the thin, clear syrup made from diced strawberries. The first one is thick, a bit dark in color and it looks exactly like juiced strawberries. This type is better used as a dessert ingredient, but not a decorative addition on top. The clear syrup is usually red and shiny, and it is widely used to top cakes, ice cream, pancakes, cupcakes and cookies décor.

Strawberry syrup

The simple strawberry syrup recipe consists of 1 part of water, 1 part of sugar and 1 part of diced strawberries.
The ingredients are should be mixed in a pan, brought to boiling and left to simmer until a fine syrup is formed. After that you can remove the strawberry pieces and preserve the clear syrup in a bottle or jar.

Making a thin syrup would require adding more water and strawberries, like 2 cups of water and 2 cups of strawberries. I usually use this technique to make low-sugar syrup, and it tastes good.

To make a sugar-free, gluten-free strawberry syrup you may use this recipe:

– 2 cups of water
– 1 ½ tbsp of strawberry flavor
– 1 tsp of lemon juice or 4 drops of lemon flavor
– ½ tsp of xanthan gum powder
– 1 cup of ‘stevia’ in the raw powder
– 15 drops of natural food coloring “increase the amount as desired”

In a glass bowl, mix the water, lemon flavor, food coloring and strawberry flavor using a hand whisker. Add the stevia powder slowly and whisk until it is fully mixed then slowly sprinkle the xanthan gum with a spoon while whisking non-stop. It is important not to dump it at once as it will clump and spoil the recipe.
After all are well mixed, cover the bowl and leave it in the fridge over night to allow the syrup get thicker, then store it in a bottle or jar.

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