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Strawberry-Ginger Syrup

Strawberry-Ginger Syrup

Pour this spiced syrup over pancakes or ice cream, or stir it into lemonade. Prep and Cook Time: about 30 minutes.

Sunset JUNE 2006

  • Yield: Makes 1 1/2 cups


  • 4 cups sliced fresh strawberries
  • 1/4 cup honey
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced ginger
  • 1/2 teaspoon freshly grated lemon zest


1. Use a potato masher to coarsely crush the berries in a medium bowl. Pour mashed berries into a 2- to 3-quart pan and set over medium-high heat. Add remaining ingredients.

2. Bring mixture to a boil, then simmer, uncovered, until the berries cook down to a purée and turn bright red, about 20 minutes.

3. Pour mixture through a fine strainer and press any solids to extract all the juices; you should have about 1 1/2 cups (if the mixture is too thick, thin with water). Serve syrup warm or at room temperature.

Note: Nutritional analysis is per 1-tablespoon serving.

Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 2.9%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 7.7g
  • Fiber: 0.0g
  • Sodium: 0.8mg
  • Cholesterol: 0.0mg

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Strawberry-Ginger Syrup Recipe