Juicy Strawberry Syrup

A jar of strawberry syrup with strawberries scattered around on a butcher block surface and a container of sugar and a bottle of vanilla in the background.

This strawberry sauce is sweet with ripe strawberries and white grape juice and tangy with white balsamic vinegar. The flavor is bright and juicy, and you will find so many ways to use it, from pancakes to ice cream to cakes and pies.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Servings servings

Calories 47kcal

Author Jennifer Field

Ingredients

12 oz strawberries fresh or frozen
4 oz white grape juice or apple juice
3.5 oz granulated sugar
1.5 oz white balsamic vinegar or similar
½ teaspoon kosher salt
½ teaspoon vanilla extract

Instructions

Wash and top strawberries.
Put strawberries, white grape juice, granulated sugar, white balsamic vinegar and kosher salt in a medium saucepan.
Bring to a boil, mashing the strawberries up as they heat.
Reduce heat to medium-low, and simmer for 15 minutes. Puree the sauce with an immersion blender and let simmer an additional 5 minutes.
Strain the sauce through a fine mesh strainer into a bowl. Make sure to scrape the back of the strainer to get all the puree.
Whisk in the vanilla, cool to room temperature.
Store, covered, in the fridge for up to two weeks.

Notes

You can puree your syrup in a blender as well, but just be careful blending hot liquids. I usually leave the top off entirely and cover the jar with a lint-free cloth to allow for heat to easily escape.

A 1x recipe makes about 12 oz of syrup, or about 1 1/2 cups. The recipe is easily doubled.

Nutrition