Strawberry Syrup Recipe (2024)

FAQs

Why is my strawberry syrup not thickening? ›

Insufficient cooking time: Simmering the strawberries for an inadequate amount of time can result in a watery sauce. The heat helps to evaporate excess moisture and thicken the sauce. Ensure that you simmer the strawberries long enough to allow the sauce to reduce and thicken to the desired consistency.

Homemade strawberry syrup, stored in a glass jar, will last up to 1 month in the refrigerator. If you want to keep it longer, you can process it in canning jars in a water bath; the process time is 15 minutes. Kept in a cool, dark place, canned syrup will last up to a year.

It contains high quantities of manganese, potassium, iron and fiber. It is high in phenols (mainly anthocyanins that provide the red colour) and contains antioxidants, anti-cancer, anti-inflammatory and heart boosting elements, as well as lutein and zeaxanthin, which are beneficial for the eye-sight.

Instructions. Combine chilled tea, lemonade and Torani in a tall glass filled with ice and stir well.

Boil it more. Maple syrup is typically boiled down to 219 degrees Fahrenheit. If you have syrup that was boiled to less than that, or you like your syrup thicker than standard, just put it in a pot on the stove and boil it to your desired temperature.

Tip: To test that the syrup is thick enough to stick onto pancakes or waffles, dip a spoon into the syrup and then hold it above the saucepan. If the syrup falls off the spoon in slow ribbons, it is thick enough.

Like ketchup, we tend to refrigerate open bottles of syrup to keep them fresh but it's unnecessary. Because of the moisture content of syrup, it is immune to the bacteria growth.

So does syrup ever go bad? The short answer is technically no, syrup does not expire and you can keep an unopened container of the stuff on your shelf indefinitely. That's due to the high sugar content of pure maple syrup, according to the experts at Ben's Sugar Shack, which produces syrup in New Hampshire.

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

If you're going to reach for one over the other, maple syrup contains the fewest sugars, calories, and carbohydrates per serving.

What is the best healthiest syrup? ›

It is healthier to stick to organic and pure maple syrup – or “real maple syrup” as it is sometimes called.

Torani Flavored Syrups and Sauces do not need to be refrigerated. They should be stored between 35°F and 85°F. What's the shelf life of your unopened Sauces, Frozen Coffee Blends and Puree Blends? For sauces and Frozen Coffee Blends, the recommended shelf life is one year from the date of manufacture.

Yes! Because this strawberry syrup is not cooked or pasteurized, the fresh syrup MUST be refrigerated.

4 pumps (1oz) is the standard for most drinks but there are several uses for Torani syrups. Each pump is 0.25 ounces.

If you think the syrup is done, take it off the fire and let it cool a bit. As it cools it should start to thicken if it has turned into syrup. If the syrup is still not thick enough it can be returned to the heat and boiled some more.

So the answer is the length of time spent heating the sugar and water solution, which makes the syrup. To prevent the crystals from forming you need to prolong the heating or cooking time. Instead of just bringing the sugar and water to a boil you need to simmer it covered for 10 minutes.

Stickiness of sugar syrups is directly correlated with syrup moisture content. Syrups made with higher DE corn syrup had higher tack force and work of adhesion. Particles added to the bulk of sugar syrups did not affect stickiness. Surface particle addition significantly decreased sugar syrup stickiness.

What to Do. To melt the lumps of sugar and return them to a liquid state, place your container of maple syrup in a pot of simmering water. Add 1 to 2 tsp (5 to 10 ml) of water to the syrup container per 1 cup (250 ml) of syrup and heat gently. You can also do this step in the microwave.