Friday, July 30, 2010

Got Ripe Strawberries? Make Cleo Coyle's Pourable Candy Strawberry Syrup!

And now it’s time to cook up
something more than crime…

Summer is the very best time for fresh produce--and that includes fresh berries. Fresh strawberries in particular are plentiful these days, which means they are also reasonably priced. But the embarrassment of riches in your fridge can turn into flat out embarrassment when you buy too much at one time and the fruit becomes overripe or begins to spoil before you can enjoy it.

“Waste not!” I say. Turn that uber-ripe fruit into a delicious, sweet fruit syrup. Of course, sweet, homemade strawberry syrup is delicious drizzled over ice cream. But it’s also wonderful over pancakes and French toast. You can enjoy it over a slice of pound cake with fresh strawberries or short cakes topped with strawberry slices and whipped cream for a classic strawberry shortcake.

All things considered, this recipe is truly amazing: Two simple ingredients, a few easy steps, and you have liquid strawberry candy. And isn't THIS a much prettier end to spoiling fruit than the trash bin?

Cleo Coyle is the
author of the bestselling
Coffeehouse Mysteries.
To learn more,
click here!

Cleo Coyle's
"Like Liquid Candy"

To get this recipe in a free PDF document that you can print, save, or share, CLICK HERE.

2 pints ripe strawberries
+ 1 cup sugar

1-1/2 cups syrup

Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with ½ cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.

Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.
I wish the Internet had a SMELL THIS hot button option so I could tell you to click here and enjoy! The aroma of the strawberries cooking is intoxicating. And that incredible scent is perfectly captured in the taste of the finished syrup. 

Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! When you’ve gotten as much liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve.

Step 4 - Heat Once More: Return the gorgeous ruby liquid in the bowl back to the saucepan. Add the remaining 1/2 cup sugar. Bring to a boil over medium-high heat. Turn heat down a bit to simmer and stir for five to ten minutes. You are looking for the sugar to dissolve and the sauce to darken and thicken. Remove from heat and cool. Strain once more if you like.

While still warm, the finished strawberry syrup
should be pourable but thick enough to coat a spoon.

After chilling overnight, the strawberry syrup will thicken even more.
If you prefer a thinner consistency for pouring over pancakes
or ice cream, simply place a portion in a bowl and whisk in a little water
until the syrup is as thin or thick as you want it for your purposes.
(Store your finished syrup in an airtight container in the fridge.)
Serve over ice cream. Or try it over pancakes, pound cake, angel food, or short cakes. Include fresh strawberries and whipped cream and you’ve got a beautiful, colorful summer treat. To store, allow syrup to come to room temperature and place in an airtight container in the refrigerator and...


Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 


The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.


  1. Another yummy recipe. I know what is going on my grocery list for today, fresh strawberries.

    Thoughts in Progress

  2. Congratulations to Hippie Mama Kelly who won our blog-a-versary ice cream maker!!!! Thanks to all for making it a special week...year.

    Cleo, this syrup looks fabulous. Over the ice cream, major perfect! YUM. And good luck with your sales of Roast Mortem. I know it's going to be a smash hit. Great title. Terrific character.


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  4. OK, I'm heading to the farmer's market to get strawberries tomorrow! I keep thinking this syrup would be great combined with some club soda and maybe a squeeze of lime: homemade strawberry soda.

  5. Oh I made a BIG mistake Logan saw this post he is my middle son and he looked at me and back at the strawberries and I quote, " mama you are going to make this for my pancakes tomorrow right?" Well, how could I say no ha. I think this will be wonderful over home made ice cream too might d that tomorrow as well why not :).

    Forgot to mention ....thank you for the post to the blog you know how much I love Roast Mortem :). I am so excited for you.

    The World of Book Reviews

  6. Congrats to Hippie Mama Kelly on winning the ice cream maker.

    And WOO-HOO Congrats, Cleo, on ROAST MORTEM!! Can't wait to get my hands on a copy! Love your writing style!

    This strawberry recipe is great because we always have extra too-ripe strawberries in the summer. This is a perfect way to use them and minimize waste. Plus, it looks scrumptious.

    Congrats again Cleo! Book releases are so exciting!

  7. Can't wait to get to Borders for my copy of Roast Mortem!
    My strawberries didn't fare well this summer, but the recipe merits a trip to the Farmers' Market this weekend.
    Congrats on the Book Release! Celebrate!

  8. Wow...that looks awesome!!!