strawberry syrup

Strawberry milkshake with strawberry syrup

how to make strawberry syrup from fresh strawberries

I was beyond delighted when Food52 asked me to write a featured article for their site. Not only is it one of my favourite food websites (in the world), the recipe they suggested I do was strawberry syrup. I immediately imagined pink and red milkshake swirls and the delicious syrup poured over ice cream and a waffle. My foodstyling heart did a skip and a jump.

I made the syrup twice to ensure it was perfect. It really is so easy to whip up. If you like it much thicker, just cook it longer, it will also sweeten up when you do. I like it just like this, where the fruit flavour is still very intense and it’s not cloyingly sweet.

how to make strawberry syrup

how to make strawberry syrup

You can also play around adding additional flavours if you like. A hint of orange zest and even black pepper would be wonderful, but straight up strawberry flavour is pretty perfect too.

I’m sad that I didnt have any such thing growing up, and only a fake strawberry powder mix was how we turned our milk pink. Anyway, it’s never to late to have a happy childhood, so for the recipe clickety click over to Food52 to get mine there.

strawberry milkshake with strawberry syrup

strawberry milkshake with strawberry syrup

strawberry milkshake with strawberry syrup

PS ~ And being one that cannot stand waste, the pressed out pulp of the cooked strawberries are really delicious swirled through vanilla yoghurt. Just store in the fridge for a few weeks and use up when you can. I  imagine it would also be good added to a muffin or spread on toast for a very fresh tasting jam.

PPS ~ Im also planning on using the syrup with soda water to make a delicious spritzer and a plethora of cocktails come to mind. Cheers.

PPS ~ I did however love this buttermilk waffle recipe so I’ll share it with you too:


buttermilk waffles


  • 13/4 cups flour
  • 2t baking powder
  • 1/2t salt
  • 2T caster sugar
  • 2 large eggs, separated
  • 1 ¾ cup buttermilk
  • ½ cup sunflower oil
  • 1t vanilla extract


  1. Sift all the dry ingredients into a large bowl.
  2. Mix all the wet ingredients, except the egg whites in a bowl and lightly whisk to combine.
  3. Beat the egg whites in a separate bowl until stiff peaks.
  4. Add the wet ingredients to the dry and lightly mix until you have a batter. There will still be a few small lumps. Gently fold in the beaten egg whites until just combined. This can be made in advance and stored in the fridge.
  5. Heat a waffle iron and grease or spray it with cooking spray. Cook the waffles until they are done.

strawberry milkshake with strawberry syrup for waffles

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  1. So beautiful and loving the dark pink of the syrup.
    But those waffles – oh dear – they look delicious!

  2. I had to giggle at the pink powder mix…I too grew up using the magic color changing powder in my milk and TANG!! Your strawberry syrup is so fresh and beautiful on the waffles I will jump over to Food 52…I will be giving this a try this weekend.

  3. think the left over pulp can also be added directly to the waffle batter too 😀

  4. The photos of you syrup look lovely, but when I scroll down to find the recipe/procedure, I find the title “How t make strawberry syrup” and then the recipe for the waffles. Help! I really want to make this syrup.

    Thanks so much!

  5. Sam

    HI Frank – Just follow the link to the Food52 site to see the syrup recipe there. Let me kow if you cant find it.


  6. Aha! Found it. Wow, usually hyperlinks aren’t difficult to find but I could NOT figure out where to get the recipe (which is funny because I found you through Food52!).

    Thanks! I can’t wait to try this!

  7. Sam

    Thanks Frank – I think I need to look into the hyperlinks thing. Make them a bit bolder.

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