This bright, sweet strawberry syrup is made with just fresh strawberries, sugar, and water—no artificial flavors or colors. It’s perfect stirred into cocktails, sparkling water, or lemonade for a fresh fruity boost.
Flavored simple syrups are an easy way to introduce fresh flavor into drinks. You can make them with fruit, herbs, or tea. This strawberry syrup is bright, naturally sweet, and quick to prepare.
Why Make This Recipe
- Just 3 basic ingredients: fresh strawberries, granulated sugar, and water.
- Versatile: the same method works for other berries and fruits.
- Make ahead: refrigerate for up to 2 weeks or freeze for longer storage.
Ingredients
- Fresh strawberries: Use ripe berries for best flavor. If out of season, frozen strawberries work—thaw before cooking.
- Sugar: Regular granulated sugar.
- Water: A small amount to help dissolve the sugar and extract the strawberry juice.
Step-by-Step Instructions
Hull 6 ounces of strawberries and chop roughly—this should yield about 1 cup of chopped fruit.
Combine the chopped strawberries with ½ cup granulated sugar and ¼ cup water in a small saucepan. Bring to a gentle simmer over medium heat.
Simmer gently for 10 minutes, stirring often so the sugar dissolves and the strawberries break down. Reduce heat if the mixture bubbles too vigorously.
Remove from heat and strain the mixture through a fine-mesh sieve into a measuring cup or bowl. Press the solids with a spatula to extract as much liquid as possible. Cool, then refrigerate.
Storage Tips
Store syrup in an airtight jar or container in the refrigerator for up to 2 weeks. For longer storage, freeze in a freezer-safe container for up to 3 months—ice cube trays are handy for portioned amounts.
Recipe FAQs for Strawberry Syrup
Can I use frozen strawberries?
Yes. Thaw them before cooking for best results.
Do I have to strain the syrup?
Straining removes the cooked fruit solids for a smooth syrup that’s ideal for drinks. If you prefer a chunky syrup, you can skip straining, but the texture will be different.
Expert Tips
This syrup is designed for beverages and cocktails. If you want a thicker sauce for pancakes or ice cream, simmer longer to reduce it further or add a cornstarch slurry (equal parts cornstarch and water) while the syrup is hot to thicken to a pancake-syrup consistency.
If your strawberries are exceptionally sweet, reduce the sugar slightly to taste. Use the syrup to make strawberry mimosas, spritzes, or homemade strawberry lemonade by combining syrup with lemon juice and water. It’s also delicious simply stirred into sparkling water with a mint sprig for an easy mocktail.
Other Syrup and Cocktail Recipes
If you enjoy berry syrups, try blackberry syrup or explore other flavored syrups and spritz recipes to expand your drink repertoire.
If you try this recipe, please rate it and share your results in the comments—feedback helps me improve and inspires others.
Recipe
Strawberry Simple Syrup
Bright, sweet, and made with fresh strawberries, sugar, and water—no artificial flavors or colors.
Chef Molly Pisula
Ingredients
- 6 ounces fresh strawberries (about 1 cup chopped)
- ½ cup granulated sugar
- ¼ cup water
Instructions
- Hull and roughly chop the strawberries until you have about 1 cup.
- Add the strawberries, sugar, and water to a small saucepan.
- Bring to a simmer over medium heat, then simmer gently for 10 minutes, stirring frequently to dissolve the sugar.
- Remove from heat and strain through a fine-mesh sieve, pressing the solids to extract the syrup.
- Cool and transfer to an airtight jar. Refrigerate or freeze as desired.
Notes
Storage: Refrigerate up to 2 weeks or freeze up to 3 months (ice cube trays are convenient).
Variation: For a thicker sauce, continue reducing on the stove or add a cornstarch slurry while hot.
Nutrition (per serving)
Calories: 73 • Carbohydrates: 19 g • Protein: 0.2 g • Fat: 0.1 g • Sugar: 18 g • Vitamin C: 17 mg
Instagram users: If you make this strawberry syrup, tag @vanillabeancuisine or use #vanillabeancuisine—I’d love to see your photos!