Strawberry Syrup
This simple strawberry syrup turns fresh or frozen berries into a bright, pourable sauce for drinks, pancakes, yogurt, and desserts. It is quick to make, easy to strain, and keeps well in the fridge.
Total
25 min
Servings
About 1 1/2 cups
Level
Easy
Strawberry syrup is one of those small fridge staples that makes ordinary things feel a little more special. Stir it into lemonade, spoon it over waffles, or drizzle it into sparkling water for a quick homemade soda.
You only need strawberries, sugar, water, and a little lemon juice. The lemon does not make the syrup taste sour. It helps the strawberry flavor taste brighter and balances the sweetness.
This recipe works with fresh strawberries in season or frozen strawberries any time of year. Strain it for a smooth syrup, or leave a little pulp in if you like a thicker, more rustic texture.
01What you'll need
Ingredients
5 items · About 1 1/2 cups
- 1 pound strawberries, fresh or frozen
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- Pinch of fine salt, optional
02How to make it
Step-by-step
1. Prepare the strawberries
Rinse the strawberries if using fresh berries. Remove the green tops, also called hulling, and cut large berries in half. If using frozen strawberries, you can add them straight to the pan without thawing.
2. Combine the ingredients
Add the strawberries, sugar, water, lemon juice, and optional pinch of salt to a medium saucepan. Stir to coat the berries in the sugar.
3. Bring to a simmer
Set the pan over medium heat. Cook, stirring now and then, until the sugar dissolves and the mixture begins to bubble gently. A simmer means small bubbles rise steadily, but the mixture is not boiling hard.
4. Cook until juicy
Reduce the heat to medium-low and simmer for 10 to 12 minutes. Stir occasionally and gently press the berries with a spoon to help release their juice. The fruit should look soft and faded, and the liquid should be deep red.
5. Strain the syrup
Set a fine-mesh strainer over a heatproof bowl or measuring cup. Pour the mixture into the strainer. Let it drain, then press the berries lightly with the back of a spoon. Do not press too hard if you want a clear syrup, because that can push pulp through.
6. Adjust the texture
For a thinner drink syrup, use it as strained. For a thicker syrup, return the liquid to the saucepan and simmer for 2 to 4 minutes more. Remember that it will thicken slightly as it cools.
7. Cool and store
Let the syrup cool to room temperature. Pour it into a clean jar or bottle with a lid. Refrigerate until chilled before using in cold drinks.
8. Serve as you like
Stir 1 to 2 tablespoons into lemonade, iced tea, milk, cocktails, mocktails, or sparkling water. You can also spoon it over pancakes, waffles, ice cream, pound cake, oatmeal, or yogurt.
03From our kitchen
Cook's tips
- Make-ahead: Strawberry syrup is a good make-ahead recipe. Prepare it up to 1 week before you need it and keep it chilled.
- Storage: Store the syrup in a clean, covered jar in the refrigerator for up to 7 days. Use a clean spoon each time to help it last.
- Freezing: Freeze the cooled syrup in ice cube trays, then transfer the cubes to a freezer bag. They keep well for up to 3 months and can be dropped straight into drinks.
- Fresh or frozen berries: Both work. Frozen berries may release more liquid, so simmer the syrup for a few extra minutes if you want it thicker.
- Sugar swaps: You can use the same amount of cane sugar. Honey or maple syrup also work, but they add their own flavor and may make the syrup a bit darker.
- Less sweet syrup: Reduce the sugar to 1/2 cup for a tarter syrup. It may not keep quite as long because sugar helps preserve it, so use it within 5 days.
Cook's note
Do not discard the strained strawberry pulp. It is soft and sweet, and you can stir it into yogurt, oatmeal, smoothies, or chia pudding. It is not ideal for clear drinks, but it is still delicious.
04Frequently asked
Questions & answers
Can I make strawberry syrup without straining it?
Yes. If you like a thicker syrup with fruit texture, skip the straining step or blend the cooked mixture carefully until smooth. Blended syrup will be cloudier and better for pancakes, yogurt, and desserts than for clear drinks.
Why is my strawberry syrup too thin?
It may need a little more time on the stove. Return the strained syrup to the saucepan and simmer it for 2 to 5 minutes. It will also thicken slightly after chilling.
Can I use this syrup for cocktails and mocktails?
Yes. Use 1/2 to 1 ounce per drink, then adjust to taste. It pairs well with lemon, lime, mint, basil, vanilla, gin, vodka, rum, tequila, sparkling water, and iced tea.
How do I know if strawberry syrup has gone bad?
Throw it out if it smells fermented, looks moldy, becomes fizzy when it should not be, or tastes off. Homemade syrup should be refrigerated and used within about 1 week.
Can I double the recipe?
Yes. Use a larger saucepan so the mixture has room to bubble. The cooking time may increase by a few minutes, especially if you want a slightly thicker syrup.
05Keep cooking
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