A vegan recipe for homemade strawberry syrup, perfect for Veganuary. This recipe guides you through making a clear, sweet strawberry syrup with optional elderflower and vanilla notes, ideal for snow cones, pancakes, or drinks.
Wash, de-core the strawberries and slice them into quarters. Put the sliced strawberries in a saucepan and cover them with water. Bring the mixture to a boil, then reduce heat and simmer. Simmer for about 30 minutes, skimming off any foam that rises to the top while it cooks. Strain the strawberry liquid through a fine-mesh sieve. Avoid pressing down on the strawberry pulp to extract more juice, as this will make your syrup cloudy. Once the strawberry liquid has been strained, discard the solid berries. Add the sugar and other optional ingredients (elderflower cordial, vanilla extract) to the strained liquid. Bring it back to a boil, stirring frequently. Let the syrup simmer for about 45 minutes until the liquid becomes syrupy in consistency. Allow the syrup to cool completely before serving and enjoying.
