Make Your Own Strawberry Syrup

Have anyone in your home that loves strawberry syrup?  Do you hate buying the store bought syrup because of all it's high fructose corn syrup, and who knows what else is in it?  Making your own strawberry syrup is so easy!

This month I am sharing one strawberry recipe a week and today, I'll take you step by step through how to make homemade strawberry syrup. Once you do, you'll never even consider buying it again!

There are two different kinds of syrup people: Purists who want NO seeds or pulp, just a clean, clear syrup, and the Whole Berry people, who don't mind a thicker syrup with a few seeds and all the pulp blended in.

I like both. I like the thicker, full pulp syrup for pancakes, strawberry shortcake, stirring in to yogurt, or smoothies.  And my kiddo's are the purists who love the clear syrup for milk.

Today I'll make them both so you can decide for yourself.

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Strawberry Syrup


1 qt. strawberries (that's a 16 oz. container or approx. 24 med. sized berries)
1/2 cup sugar or sugar substitute
1/2 cup water
1/4 tsp. vanilla


Rinse strawberries and remove and discard stems.
Chop strawberries.

Place strawberries, sugar, water , and vanilla in medium saucepan, and stir to combine.

Heat strawberries over medium high heat till boiling.
Boil 1-2 minutes
Turn heat down to low and let simmer 10-12 minutes, stirring frequently.
Remove from heat.

    For  "No Seed/Pulp" syrup:

    Pour strawberries and  juice through a fine mesh strainer.

    Lightly press strawberries with the back of a spoon, to push all juice through the strainer.

    Store in refrigerator in air tight container up to two weeks

    Reserve the remaining pulp (from the strainer) to use for mixing into smoothies, yogurt, or top on pancakes.

      For Thicker Full pulp Syrup:

        Let syrup cool for a few minutes.
        Run batches of the strawberries and juice through a blender or food processor (I used an immersion blender right in the saucepan).
        Blend to desired consistency.
        Store in refrigerator in air tight container up to two weeks

        Patriotic Vintage Flag Wreath

        I love putting up a patriotic wreath on Memorial weekend and leaving it up all summer long. I also love recycling old items and using an old flag that may need to be retired from it's flag pole days is perfect for this craft!

        You can use a new flag as well.  I tea-stained a new flag for this wreath to give it a vintage feel, and used an old metal star from my Christmas decorations for the finishing touch.

        20 inch grape vine wreath
        2 1/2 ft x 4 ft flag (could use a 3x5 ft flag also, will have a longer "tail" at the bottom)
        2 rubberbands
        hot glue gun w/ hot glue
        optional embelishments: such as : metal or wooden star, flowers, ribbon ,etc.

        • I chose this time to hot glue my flowers in place as seen below. 
        • Gather the top (Blue) end of the flag and secure with a rubberband about 2-3 inches from the end.
        • Decide on the location you'd like to drape the flag, I chose just to the left of the top center of the wreath.
        • Wrap the rubberbanded  end over the wreath and hot glue it in place on the back side of the wreath.
        • Drape the rest of the flag across the wreath at an angle.
        • Gather the bottom end of the flag and secure it with a rubberband leaving at least 5-6 inches of a tail (longer than the other end you banded).
        • Wrap the end of the flag over the wreath and through the center to wrap the tail end back on top of the wreath as shown:

        • Tack the rubberbanded area to the wreath with a dot or two of hot glue. (arrange the flag to drape slightly over the rubberbanded area to hide it.
        • Finish off the wreath with any embelishments. I hot glued an old metal star to the bottom of the wreath right where the flag wrapped around the bottom.

          Fourth of July Decor
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