Gluten Free, Dairy Free, Nut Free, Top 9 Free, Vegan
Allergy Friendly Strawberry Syrup is the ultimate spring and summer flavour addition for drinks. From strawberry lemonade and strawberry milk for the family or adult cocktails this strawberry recipe is the best way to capture the taste of summer. Don't forget to save a bit of this delightful gluten free, top 9 allergy friendly and vegan berry syrup as a pancake topper!
Jump to:
- Gluten Free, Dairy Free, Nut Free, Top 9 Free, Vegan
- The Quick Lowdown:
- Why We Like This Allergy Friendly Strawberry Syrup Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Low Food Waste Tips
- Like This Allergy Friendly Strawberry Syrup? Sign up to our Newsletter so you never miss a recipe.
- Substitutions, Variations, & Adaptations
- Equipment
- Storage and Reheating Instructions
- FAQ
- What To Make With Allergy Friendly Strawberry Syrup?
- Other Recipes You May Enjoy
- 📖 Recipe
- Have You Made Our Allergy Friendly Strawberry Syrup? Please Leave a Comment Below.
- Rate our Recipe Below. We Love To Hear From You!
- Allergy Resources
- Food Safety
- 💬 Comments
The Quick Lowdown:
Flavour/Taste: Strong and sweet strawberry flavour with a finishing hint of vanilla.
Speed: Really quick. The longest part is waiting for it to cool before using it.
Difficulty: Beginner. Little cooking knowledge and no specialty equipment needed.
Uses: In drinks, on pancakes, to moisten cakes, as a dessert flavour enhancer.
Why We Like This Allergy Friendly Strawberry Syrup Recipe
A strawberry syrup recipe able to capture more of the spring fruit flavour than a simple syrup. A more concentrated and thicker taste addition is what we set out to make with this strawberry recipe.
Every now and then the kids ask for something we haven't had in years or that their friends have. This was the case with this recipe. They came home and were asking what strawberry milk tasted like. Because dairy is one of the most severe allergies in our home, we knew this would mean we would have to make our own.
We lucked out and got a flat of strawberries in season at the product discount store. This started our adventure in making strawberry milk syrup. We had made it before but always a chunky version to top ice cream. Using our knowledge of simple syrups and jams we were able to come up with this fragrant syrup that is perfect for flavouring lemonade, on ice cream and most importantly for strawberry milk.
Ingredients
- Fresh Strawberries, diced
- Granulated Sugar
- Water
- Lemon Juice
- Vanilla Extract
See recipe card for quantities.
The Ingredient Low Down
Strawberries
We love using fresh berries for this recipe but frozen ones can also be used. If frozen strawberries are used to make berry syrup, they will need to be thawed first.
Pro tip: Use the fleshy parts of strawberry tops that are cut and trimmed off strawberries when making other recipes.
Granulated Sugar
White sugar is what we usually use for this recipe. Regular granulated sugar works well. Icing sugar will not work.
Pro tip: Sugar substitutes can be used instead of granulated sugar. Check out our variations and substitutions section for more details.
Lemon Juice
Often freshly squeezed juice is our go-to as we find there are less chances for us to encounter our allergens. Already squeezed lemon juice from a bottle will absolutely work, just check that it is free from your allergens.
Pro tip: When lemons are on sale buys a couple of extras, if you can. Zest them then squeeze the juice out. Store the zest in a container in the freezer. Pour the juice in 1 Tablespoon sized ice making trays, let freeze and store in the freezer in an airtight container to have on hand.
Vanilla Extract
A pure vanilla extract is best. The imitation vanilla flavourings may not be vegan or allergy friendly. Vanilla paste or powder can be used in the same quantity, it will need to be mixed in well in the allergy friendly strawberry syrup and will add dots of vanilla caviar seeds.
We have made our own for years but for a place to start check out the Lor-Ann brand Vanilla extract to see if it is safe for you.
Pro tip: Not all brands are gluten and allergy friendly. Check the ingredients and with the manufacturer to verify.
Instructions/ Directions and Tips
1- In a medium pot combine strawberries, sugar, and water. Stir whilst heating over low/medium heat.
Pro Tip: do not use a high heat or try to hurry the cooking by increasing the heat. The sugar will burn.
2- Stir often as the liquid comes up to a slight low simmer. Cook for 15-20 minutes.
Pro Tip: The strawberries will break down and soften. Stirring will help the sugar from burning on the bottom of the pot. The liquid should simmer but not come to a rolling boil.
3- The syrup is done cooking when it clings to the back of a cold spoon.
Pro Tip: The syrup will thicken slightly as it cools.
4- Remove the pot from the heat and add the lemon juice and vanilla extract.
5- Let the syrup cool in the pot for 10-20 minutes.
Pro Tip: It will be extremely hot and if transferred to a jar or bottle it may crack or burn skin.
6- Using a fine mesh sieve, strain the liquid from the cooked strawberries. You can strain into a jar or bottle using a funnel.
Pro Tip: Do not push the strawberries through the sieve or crush them during the straining. It will make the liquid cloudy.
7- Store in the fridge in a covered glass jar or bottle.
Low Food Waste Tips
Save the strawberry pieces and make strawberries and cream overnight oats, to have on dairy free ice cream, or as a topping on rice pudding.
Use the tops of the strawberries that are cut off for other recipes or when the berries are eaten fresh.
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Substitutions, Variations, & Adaptations
- Brown Sugar - instead of white granulated sugar try brown sugar for a caramelised taste. It will need to be watched a bit more closely so it doesn't burn or give off a burnt taste.
- Sugar Substitutes - Monk fruit, Stevia, or other sugar substitutes can be used. Start by using ⅓ of a cup and adjusting as necessary to get the desired sweetness. Sugar substitutes usually taste 3 times as sweet as sugar. Adjustments will be needed.
- Herbs - Instead of adding vanilla to finish the strawberry syrup recipe, when simmering add basil, thyme, mint, sage or other fresh herbs for added flavour.
- Other Flavours - This recipe will work for just about any fruit. Higher water fruit may need more sugar, see our Watermelon Simple Syrup recipe.
Equipment
Medium Pot- is essential for cooking the fruit syrup. A heavy bottomed pan is best, if possible.
Stirring Utensil - If using a wooden spoon make sure it has never been used with your allergens as they can get trapped in the crevices in the wood.
Cold Spoon - Pop a regular metal spoon in the fridge for 5 mins before using to test if the syrup is done cooking.
Fine Mesh Sieve - to separate the strawberry chunks from the allergy friendly strawberry syrup.
Glass Jar or Bottle with Lid - For storage in the fridge. We like to use canning jars as they are heat resistant. Glass is always best for this berry syrup.
Funnel - to help transfer the corn syrup free syrup to the storage bottle or jar.
Storage and Reheating Instructions
Storage
-Fridge
The allergy friendly strawberry syrup will store for up to 3 days in the fridge in an airtight glass jar or bottle.
-Freezer and Reheating
We do not recommend freezing or reheating the syrup.
FAQ
Yes! This is a strawberry lemonade syrup perfect for flavouring a quenching summer lemonade. You can pair it with ready made lemonade or squeeze your own lemons ot make a delightful strawberry lemonade.
Absolutely! This can be used as strawberry syrup for milk. It works best with coconut milk that is non dairy for those with food allergies to milk. Other milks don't lend to sweet drinks as well as coconut milk does.
You can, but reduce the amount of sugar substitute used. Sugar subs are usually three times sweeter tasting than sugar. We recomend using ⅓ of a cup of sugar for this recipe rather than 1 cup. The syrup may also be a bit runnier and not set as much when using a substitute.
What To Make With Allergy Friendly Strawberry Syrup?
Some of our favourite ways to use this strawberry syrup is to add it to coconut milk to make an amazingly fruity drink. We also use it in strawberry lemonade, on porridge, in rice pudding, when making Italian Sodas. Strawberry syrup for cocktails is a fabulous party drink flavouring.
A great baking trick is to brush a cake with strawberry syrup to prevent it from drying out and adding a hint of strawberry flavour.
Don't forget to leave a bit of syrup to pour on top of pancakes and waffles!
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Medium pot
- Stirring Utensil
- Cold Spoon
- Fine Mesh Sieve
- Glass Jar or Bottle with Lid
- Funnel
Ingredients
- 3 Cups Fresh Strawberries diced
- 1 Cup Granulated Sugar
- 1 ½ Cup Water
- 2 teaspoons Lemon Juice
- 2 teaspoons Vanilla Extract
Instructions
- In a medium pot combine strawberries, sugar, and water. Stir whilst heating over low/medium heat. Do not use a high heat or try to hurry the cooking by increasing the heat. The sugar will burn.3 Cups Fresh Strawberries, 1 Cup Granulated Sugar, 1 ½ Cup Water
- Stir often as the liquid comes up to a slight low simmer. Cook for 15-20 minutes. The strawberries will break down and soften. Stirring will help the sugar from burning on the bottom of the pot. The liquid should simmer but not come to a rolling boil.
- The syrup is done cooking when it clings to the back of a cold spoon.
- Remove the pot from the heat and add the lemon juice and vanilla extract.2 teaspoons Lemon Juice, 2 teaspoons Vanilla Extract
- Let the syrup cool in the pot for 10-20 minutes.
- Using a fine mesh sieve, strain the liquid from the cooked strawberries. You can strain into a jar or bottle using a funnel. Do not push the strawberries through the sieve or crush them during the straining. It will make the liquid cloudy.
- Store in the fridge in a covered glass jar or bottle.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Allergy Friendly Strawberry Syrup? Please Leave a Comment Below.
Rate our Recipe Below. We Love To Hear From You!
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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