Sweet Memories & Sweet Syrup: A Strawberry Love Story
Let’s take a walk down memory lane. It’s the kind lined with waffle cones, sticky fingers, and the intoxicating smell of strawberry syrup. Yep, I’m talking about my glory days at Dairy Queen. My first job was at an independently owned DQ franchise. No, that’s not the answer to my secret security question. I was the front counter person. I was the face of the operation, if you will. Customers liked me for some mysterious reason. But what I really loved was being in charge of the ice cream creations. The pièce de résistance? A banana split topped with candied walnuts. That perfect little curl on the top of the ice cream? It was DQ law that it had to be just right. Otherwise, the day manager would chuck it and make me do it again. No pressure, right?
One of my favorite parts of the job? Smelling the syrups while making Blizzards, sundaes, and banana splits. To this day, that sweet aroma instantly transports me back to those carefree days. Those were times of ice cream artistry and teenage minimum wage.
But here’s the kicker: I loved those syrups. However, they were packed with more chemicals than a science fair project. Fast forward to today. With all the canning I’ve been doing—especially the syrups—I’ve been on a mission. I want to recreate those nostalgic flavors with a healthy twist.
The Sweet Perks: Health Benefits of Strawberries
Before we dive into syrup-making, let’s discuss why strawberries deserve a standing ovation. At the very least, they merit a polite golf clap in your kitchen.
- Antioxidant Powerhouse – Strawberries are loaded with antioxidants like vitamin C, which help combat free radicals. Translation: they fight the bad guys trying to age you faster than binge-watching your favorite show on the weekend.
- Heart Health Hero – Packed with anthocyanins (fancy word for plant pigments), strawberries help lower blood pressure. They also reduce bad cholesterol. Your heart will be doing a happy dance.
- Digestive Delight – With a decent dose of fiber, strawberries help keep things moving along in your digestive system. Yes, I’m talking about that kind of movement.
- Skin’s Best Friend – Strawberries are rich in vitamin C. They help boost collagen production. This keeps your skin plump and glowing. Who needs a $100 face cream when you have strawberries?
A Quick PSA: Go Organic or Go Home
Here’s the not-so-sweet side of strawberries—they’re often drenched in pesticides. Strawberries regularly top the “Dirty Dozen” list for most pesticide-laden produce. So, when it comes to making your luscious strawberry syrup, do yourself a favor and buy organic. Because, honestly, who wants a side of chemicals with their dessert? You can learn more about the dirty dozen and the clean 15 from the EWG The Environmental Working Group
Bringing Back the Sweetness—Minus the Chemicals
All this canning and syrup-making has sparked a mission in me. I want to recreate those iconic dessert toppers from my Dairy Queen days. I aim to do this without the chemical soup. I’ve been making healthy alternatives. These are meant to pour over our homemade banana nice cream. Apparently, adulthood means pretending frozen bananas are ice cream.
This strawberry syrup is one of those nostalgic gems, and trust me, it’s a keeper.
But wait—there’s more! I’m planning to bring back some more classics soon. This includes a chocolate syrup recipe. I’m also working on a pineapple syrup that will transport you straight to an old-school sundae bar. A quick heads-up: these recipes might not be “approved” by the canning police. So, as always, use your judgment before diving in headfirst.
Final Thoughts: A Sweet Trip Down Memory Lane
This strawberry syrup isn’t just a topping—it’s a little jar of memories, health benefits, and pure, sweet joy. I hope you love it as much as I do, and I can’t wait to hear what you think. Drop me a comment, leave a rating, or just share your own ice cream war stories!
And hey, if you enjoyed this recipe, be sure to check out my other articles and recipes. You’ll find more tasty nostalgia and healthy twists on classic favorites!
Easy Quick Chocolate Coconut Milk(Opens in a new browser tab)
5-Minute Strawberry Tofu Cream Cheese Spread
How to Make Whole Wheat Buns at Home
Is Your Wine Bitter or Sweet?(Opens in a new browser tab)
Cream Cheese Made Healthier with Silken Tofu(Opens in a new browser tab)
This recipe was inspired by the Chocolate Raspberry Sundae Topper. You can find it on page 186 of the New and Updated BALL Complete Book of Home Preserving (2020).
Strawberry Syrup
Ingredients
- 9 cups strawberries blended You can also leave it a little chunky if you prefer.
- 8 Tbsp lemon juice
- 13 1/2 cups cane sugar
- 2 pouches Certo or Ball Liquid Fruit Pectin do not substitute with powdered pectin
Instructions
- Combine liquified strawberries, lemon juice, and liquid pectin in a large sauce pot, and bring to a rolling boil. (A rolling boil is a boil that cannot be stirred down.)
- Pour in all the sugar and stir to incorporate.
- Bring mixture to a rolling boil again, and boil for one minute.
- Remove from heat and ladle into clean sterile jars.
- Wipe rims of jars, add clean sterile lids and rings, and tighten to fingertip tightness.
- Water bath process for 10 minutes. Wait 5 minutes, then pull them out of the water to cool and seal.
I love your vegan lemon curd recipe. Thank you! Do you have a Vegan Orange Curd recipe? Can I use the same recipe for Orange Curd?
Thank you so much Cheryl! I’m so glad you like it. I don’t see why you couldn’t swap our the lemon for orange. That swap intrigues me. I imagine it would be delishous!