Learn how easy it is to make your own Strawberry Simple Syrup for desserts, cocktails, tea, and lemonade. You’ll love the amazing flavor of strawberry syrup for drinks and more.
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Enjoy this delightful strawberry simple syrup in your favorite drinks or desserts. It’s so simple to make and tastes absolutely incredible!
Once you make this syrup, try our blackberry simple syrup, mint simple syrup, jalapeño simple syrup, lavender simple syrup, and honey ginger syrup.
What is Strawberry Simple Syrup Used For?
Much like the Honey Simple Syrup we use in our Mojito Mocktail, this strawberry version has so many uses.
My kids love it added to milk for homemade strawberry milk without any filler or artificial coloring.
Use it instead of rose water in this Rose Lemonade or to enhance the flavor of Homemade Strawberry Ice Cream.
You can even drizzle it over Instant Pot Cold Start Yogurt, Strawberry Waffles, or Oatmilk Pancakes.
Keep a jar on hand and add it to Healthy Tea Popsicles, Instant Pot Iced Tea, or Healthy Sweet Tea for a perfect flavor. It’s also delicious just mixed with plain sparkling water.
A few other ideas: use it in a vinaigrette to toss a spinach salad with fresh berries and stovetop candied pecans, and drizzle it over homemade snow cones.
Ingredients and Variations
You only need three simple ingredients for this recipe – sugar, water, and strawberries. You can use white or raw sugar, just keep in mind that the darker color of the raw sugar will result in a syrup that is darker/browner.
This is the perfect opportunity to use amazingly fresh in-season berries or perhaps you still have a few bags from freezing strawberries rattling around in your freezer from last year? Clear out that space and use that fruit to make this delicious strawberry syrup for drinks.
If your berries are looking a bit sad, you can macerate them ahead of time to brighten the flavor. Check out our post on macerating strawberries.
If you’d like to add herbs like rosemary or thyme, add them to the berries while they’re simmering in the saucepan. Strain them out when everything has finished cooking.
Splenda and non-sugar substances will work to sweeten the syrup but will keep the final consistency very thin and watery.
Pro Tips/Recipe Notes
- Pushing the cooked berries through a sieve may result in a slightly cloudy syrup, but it’s still perfectly safe to eat and will taste the same. I prefer to push it through to get more product out of the berries. Waste not, want not!
- Most simple syrup recipes call for a 1:1 ratio of water to sugar. I only use 1/3 cup of sugar in this recipe to allow the natural sweetness of the berries to shine through. You can use more, but I encourage you to start with 1/3 cup and adjust to taste.
- Your simple syrup will last for up to three weeks in the fridge. Do not store at room temperature.
- Freeze excess strawberry syrup so that you always have some on hand. Use ice cube trays or small Souper Cubes and transfer frozen cubes to a freezer bag (reusable if possible).
- To use: start with 1-2 tsp per serving and adjust to taste.
Strawberry Simple Syrup
Ingredients
- 1/2 cup water
- 2 cups strawberries {diced}
- 1/3 cup sugar
- 3/4 cup water
Instructions
- Remove the tops of the strawberries and dice berries.2 cups strawberries
- Combine water and diced berries in a saucepan.2 cups strawberries, 1/2 cup water
- Bring to a boil and keep at a rolling boil for 1 minute, stirring often.
- Reduce to a simmer and cook on low for 20 minutes, stirring occasionally.
- Place a fine-mesh strainer over a bowl and pour the cooked berries through the strainer.
- Pour the strained liquid back into the pan add sugar and water. Cook on low for 10 minutes.1/3 cup sugar, 3/4 cup water
- Cool slightly, taste, and add more sugar if you prefer a sweeter flavor.
Notes
- Combine water, strawberries, and sugar. Bring to a boil for 1 minute.
- Reduce heat to a simmer and cook for 25 minutes.
- Strain through a fine-mesh strainer and cool.
- You can use more sugar, but I encourage you to start with 1/3 cup and adjust to taste.
- The syrup will last for up to three weeks in the fridge. Do not store at room temperature.
- To use: start with 1-2 tsp per serving and adjust to taste.
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