Recipe developed by Sarah deNardi

Easy Topping


Makes about 1.5 cups of syrup

10 mins

20 mins

1 cup caster sugar
1 cup water
2 cups sliced Queensland strawberries


Heat water and sugar in saucepan until sugar is dissolved.
Add the strawberries and simmer for 20-25 minutes until strawberries are collapsing.
Mash with a fork and strain out the strawberry smush if you want a smooth syrup.
Pour the hot syrup into a clean, sterilised glass jar and alow to cool



  • Store refrigerated and use within 7 days
  • Eat with everything from pancakes to crumpets to ice cream or even make your own cocktails!
  • To sterilise a glass jar, wash it in hot soapy water, rinse well and then place in a pre-heated 120 degrees C oven for about 10 minutes
  • Sterilise the lid in boiling water just before applying it to the clean, syrup filled jar

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