Easy Vegan Strawberry Syrup
Prep time
Cook time
Total time
This sweet syrup is meant to be drizzled on pancakes, French toast, or dairy-free ice cream.
Recipe type: Sauce
Cuisine: American
Serves: 3 cups
  1. In a 2-quart saucepan combine the strawberries, corn syrup, sugar, and lemon juice. Bring the mixture to a simmer over medium heat.
  2. In a small bowl, whisk together the water and cornstarch until the starch dissolves.
  3. Once the syrup simmers, add the cornstarch slurry. Continuously stir until the syrup starts simmering again and goes from cloudy to clear, about 3 minutes.
  4. If the berries are not broken down enough, use an immersion blender or run the syrup through a fine-mesh strainer before serving. Serve warm.
  5. Completely cool leftovers and store in the refrigerator for up to a few weeks.
Other Fruit Options: Berries like blackberries and raspberries work as well. Strain for seeds before serving. Rhubarb also adds a nice touch, but does require a little more cook time. Use ¾ cup rhubarb and ¾ cup strawberries. Start the syrup using the rhubarb first and then add the strawberries once the rhubarb is tender.
Nutrition Information
Serving size: 1 tablespoon Calories: 35 Fat: 0g Saturated fat: 0g Carbohydrates: 9.4g Sugar: 3.8g Sodium: 0mg Fiber: .1g Protein: 0g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-vegan-strawberry-syrup