Strawberry syrup is a sweet and delicious addition to many recipes, from pancakes to ice cream sundaes. While store-bought strawberry syrup can be convenient, not all strawberry syrups are created equal and it’s important to understand the ingredients in store-bought syrups to make informed choices about what we consume.
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In this post, we’ll break down the ingredients in commercial Strawberry Syrup and discuss the potential health impacts of these ingredients, as well as provide a recipe for making your own homemade strawberry syrup using fresh or frozen strawberries and natural sweeteners like cane sugar or honey.
Ingredients Breakdown of Store-Bought Strawberry Syrup
The main ingredients of store-bought Strawberry Syrup include high fructose corn syrup, corn syrup, water, sugar, strawberry juice concentrate, citric acid, natural and artificial flavors, xanthan gum, sodium benzoate, potassium sorbate, and red 40. While some of these ingredients are relatively harmless, others can be concerning.
HFCS
The first thing to note is that high fructose corn syrup and corn syrup are the first two ingredients listed, meaning they are the most prevalent ingredients in the syrup. High fructose corn syrup (HFCS) is a type of sugar that’s commonly used in processed foods. It’s been linked to a number of health problems, including obesity, type 2 diabetes, and heart disease. Corn syrup, while not as detrimental as high fructose corn syrup, is still a processed sweetener that can contribute to weight gain and other health issues.
Sugar
The next ingredient is sugar, which is a simple carbohydrate that is also commonly used as a sweetener. While sugar is not inherently harmful, consuming too much sugar can lead to a variety of health problems, including tooth decay, weight gain, and an increased risk of chronic diseases like type 2 diabetes and heart disease. Additionally, the sugar used in processed products such as strawberry syrup is going to be over processed itself and stripped of any nutrients.
Citric Acid
Citric acid is a natural preservative that is commonly used in food products. It is generally considered safe in small amounts, but consuming large amounts of citric acid can lead to digestive issues like stomach cramps, nausea, and diarrhea. Furthermore, when combined with certain ingredients (such as artificial flavors), citric acid has the potential to create a harmful substance called benzene, a known human carcinogen.
Natural & Artificial Flavors
The natural and artificial flavors in commercial Strawberry Syrup are likely responsible for the strawberry flavor in the syrup. While natural flavors are generally considered safe, artificial flavors can contain a number of chemicals that have been linked to health problems like cancer and allergic reactions.
Red 40
Finally, red 40 is a food dye that’s commonly used in processed foods. It’s been linked to hyperactivity in children and has been banned in some countries. While the FDA has deemed red 40 safe for consumption, some parents choose to avoid it due to the potential risks.
Making Homemade Strawberry Syrup
Making strawberry syrup at home is easy and allows you to control the ingredients that go into it. Here’s a simple recipe for homemade strawberry syrup by boiling whole strawberries. Alternatively, you can puree the strawberries first and boil that with the sugar and water before straining.
Ingredients For Homemade Strawberry Syrup:
- Fresh or frozen strawberries
- Cane sugar or honey
- Water
- Lemon juice (optional, but best to use for color and preservation)
Instructions For Homemade Strawberry Syrup:
- In a small saucepan, combine the strawberries, sugar or honey, water, and lemon juice.
- Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes.
- Use a potato masher or immersion blender to mash the strawberries and release their juices.
- Continue to simmer the mixture for an additional 5-10 minutes, until it thickens.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove any seeds or pulp.
- Let the syrup cool to room temperature before storing it in an airtight container in the refrigerator.
How To Can Homemade Strawberry Syrup For Preservation
To make the homemade strawberry syrup shelf-stable, you can use a water bath canning process to preserve it. This recipe is a great way to preserve those homegrown strawberries for long term storage! Here are the steps you can follow:
Equipment:
- Water bath canner
- Canning jars and lids
- Jar lifter
- Funnel
- Clean kitchen towels
- Ladle
Ingredients:
- 2 cups fresh or frozen strawberries
- 1 cup cane sugar or honey
- 1 cup water
Instructions:
- Prepare your water bath canner by filling it with enough water to cover your jars by at least 1 inch. Bring the water to a boil and reduce the heat to keep it simmering.
- While the canner is heating up, prepare your syrup according to the recipe instructions above.
- Sterilize your canning jars and lids by boiling them in a separate pot of water for 10 minutes. Keep them hot until ready to use.
- Using a ladle and a funnel, fill each jar with the hot syrup, leaving about 1/4 inch of headspace at the top. Use a clean, damp cloth to wipe the rims of the jars to ensure they are clean and free from any syrup.
- Place the lids on the jars and screw on the bands until they are just tight enough to be secure, but not too tight.
- Using a jar lifter, carefully place the jars into the canner, ensuring that they are fully submerged in the water.
- Bring the water to a rolling boil and process the jars for 10 minutes for pints, 15 minutes for quarts. Start the timer only after the water has returned to a full boil.
- Once the processing time is up, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a clean, dry kitchen towel and allow them to cool undisturbed for 12-24 hours.
- After the jars have cooled, check to ensure all have sealed and use or refrigerate any jars not properly sealed.
- Label and store the sealed jars in a cool, dry, and dark place. The canned strawberry syrup should be shelf-stable for up to one year.
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Chefman Immersion Stick Hand Blender with Stainless Steel Blades, Powerful Electric Ice Crushing 2-Speed Control Handheld Food Mixer, Purees, Smoothies, Shakes, Sauces & Soups, Sage
Supa Ant Jar lifter and Canning Ladle (With Magnetic lid lifter + Bubble Popper), Canning Jar lifter, Jar lifter, Canning Tools, Canning Supplies, ½-Pint Capacity 500F (Assembled in USA)
Homemade Strawberry Syrup
Equipment
- Potato masher, immersion blender, or food processor
- Strainer or mesh cloth
Ingredients
- 2 c. Strawberries fresh or frozen
- 1 c. Cane sugar or honey
- 1 c. Water
- 1/4 teas Lemon juice
Instructions
- In a small saucepan, combine the strawberries, sugar or honey, water and lemon juice (optional).
- Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes.
- Use a potato masher or immersion blender to mash the strawberries and release their juices.
- Continue to simmer the mixture for an additional 5-10 minutes, until it thickens.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove any seeds or pulp.
- Let the syrup cool to room temperature before storing it in an airtight container in the refrigerator.
This homemade strawberry syrup is free of harmful additives and can be used in a variety of ways. Drizzle it over pancakes or waffles, mix it into milk for a delicious strawberry milk, or use it as a topping for ice cream. While store-bought strawberry syrup may be convenient, homemade strawberry syrup is a delicious alternative that allows you to control the ingredients that go into it. By making your own syrup, you can enjoy the sweet, fruity flavor of strawberries without the health risks.
