Try this Korean Strawberry Syrup recipe

Ingredients

• 2 cups Fresh Strawberries (hulled and sliced)
• 0.5 cup Erythritol (or preferred zero‑calorie sweetener) (granulated, can adjust to taste)
• 2 tablespoons Water (to help dissolve the sweetener)
• 1 teaspoon Matcha Green Tea Powder (high‑quality culinary grade)
• 1 teaspoon Lemon Juice (helps set the jam and adds brightness)
• 0.25 teaspoon Pinch of Salt (enhances flavor)

Instructions

1. Prepare the strawberries

   Rinse the strawberries under cold water, remove the stems, and slice them into ¼‑inch pieces.

   Time: PT3M

2. Combine fruit and sweetener

   Place the sliced strawberries in the microwave‑safe bowl, add the erythritol and water, then stir to coat the fruit.

   Time: PT2M

3. Microwave initial heating

   Microwave on high for 2 minutes, then remove and stir. The strawberries should be softened and the sweetener mostly dissolved.

   Time: PT2M

   Temperature: ~100°C (steam hot)

4. Add matcha and lemon

   Sprinkle the matcha powder and lemon juice over the warm strawberry mixture, then whisk until fully incorporated and the jam turns a uniform pink‑green hue.

   Time: PT1M

5. Final microwave burst

   Return the bowl to the microwave and heat for an additional 1 minute. This helps the jam set and the flavors meld.

   Time: PT1M

   Temperature: ~95°C

6. Cool and store

   Let the jam cool to room temperature, then transfer to a clean glass jar. Refrigerate for at least 30 minutes before using.

   Time: PT5M

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

1g