Strawberry Simple Syrup

Why You’ll Love This Recipe

I love Strawberry Simple Syrup because I get a satisfying combination of juicy berry flavor and clean sweetness in every drop. Fresh strawberries, a squeeze of lemon, and a touch of vanilla give the syrup plenty of bright, jammy flavor, while the sugar keeps it smooth and pourable.

I also appreciate how simple this recipe is. I simmer a few ingredients in one small saucepan, so I get a homemade syrup with minimal cleanup and none of the artificial taste of many store-bought versions.

Another reason I keep this recipe in my rotation is its flexibility. I can use fresh or frozen berries, adjust the sweetness, and use the syrup in drinks, desserts, and breakfast dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Syrup

• 1 pound (450 g) fresh strawberries, hulled and sliced (about 3 cups), or frozen strawberries
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Flavor (Optional)

• 2 to 3 fresh basil or mint leaves
• 1 strip lemon peel
• Pinch of freshly cracked black pepper

For Serving

• Lemonade, iced tea, and sparkling water
• Strawberry lattes and matcha
• Margaritas, daiquiris, and prosecco spritzes
• Pancakes, waffles, yogurt, or vanilla ice cream
• Cake layers, for brushing

Directions

1. I rinse the strawberries, remove the stems, and slice them into small pieces so they release their juice quickly.
2. In a medium saucepan, I combine the strawberries, sugar, water, lemon juice, and salt. I add the basil, mint, or lemon peel, if using.
3. I place the saucepan over medium heat and stir until the sugar begins to dissolve.
4. I bring the mixture to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally and lightly mashing the berries with the back of a spoon to release more juice and color. I take care not to boil it hard, since a vigorous boil can dull the bright berry flavor.
5. I remove the saucepan from the heat and stir in the vanilla extract. I let the syrup steep for 10 minutes so the flavor deepens.
6. I pour the mixture through a fine-mesh sieve set over a bowl or jar, pressing gently on the berries to extract the liquid. For a clearer syrup, I let it drip without pressing.
7. I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir the syrup before each use.
8. I save the leftover strawberry pulp to stir into oatmeal or yogurt, spoon over ice cream, or blend into smoothies.

Servings and Timing

I get approximately 1 1/2 cups of syrup, which provides about 24 tablespoons.

• Servings: About 1 1/2 cups
• Prep time: 5 minutes
• Cook time: 10–12 minutes
• Steeping time: 10 minutes
• Total time: About 20 minutes, plus cooling time

The exact flavor depends on the sweetness of my berries, so I taste the syrup before bottling it and adjust the sugar or lemon juice next time to match my preference.

Variations

• Strawberry Basil Syrup: I add a few fresh basil leaves while the syrup steeps for a fragrant, herbal twist.
• Strawberry Vanilla Bean Syrup: I add a split vanilla bean to the saucepan in place of the extract for a creamier, dessert-like flavor.
• Honey Strawberry Syrup: I replace half of the sugar with honey for a softer, floral sweetness.
• Rich Strawberry Syrup: I use 1 1/2 cups of sugar and 1 cup of water for a thicker, sweeter syrup that lasts longer.
• Strawberry Balsamic Syrup: I add 1 tablespoon of balsamic vinegar at the end for a tangy, gourmet flavor.
• Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.

Storage/Reheating

I prefer using Strawberry Simple Syrup within the first week because the color and berry flavor are at their brightest, but it keeps well in the refrigerator.

I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep it refrigerated for up to 2 weeks.

If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.

I can freeze the syrup in ice cube trays or freezer-safe containers for up to 6 months. I pop out a cube whenever I need a single serving for drinks or desserts.

I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.

FAQs

Can I use frozen strawberries?

Yes. I use frozen strawberries straight from the freezer without thawing them. They release a lot of juice as they heat, so the syrup often turns out even more vibrant and flavorful.

Why did my syrup turn brown or dull?

Overcooking or boiling the syrup too hard can dull the color and give it a jammy, cooked flavor. I simmer it gently and remove it from the heat as soon as the berries are soft.

How do I make the syrup clear instead of cloudy?

I let the syrup drip through a fine-mesh sieve or a coffee filter without pressing on the berries. Pressing releases more pulp, which makes the syrup thicker and cloudier.

How much syrup should I use in a drink?

I start with 1 to 2 tablespoons for a glass of lemonade or sparkling water and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.

Can I make the syrup with less sugar?

Yes. I reduce the sugar to 1/2 cup for very ripe, sweet berries. The syrup will be thinner and won’t last as long, so I use it within 1 week.

Conclusion

Strawberry Simple Syrup is one of my favorite ways to turn a pint of fresh berries into a bright, fruity, and satisfying sweetener. Juicy strawberries, a touch of lemon, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort.

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Strawberry Simple Syrup is a bright pink, fruity syrup made with fresh strawberries, sugar, and water. It cooks in about 15 minutes and tastes like fresh summer berries. Use it to flavor lemonade, iced tea, sparkling water, cocktails, and coffee, or drizzle it over pancakes, yogurt, and ice cream.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: About 1 1/2 cups (24 tablespoons)
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 pound (450 g) fresh strawberries, hulled and sliced (about 3 cups)
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt

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Instructions

1. Combine the strawberries, sugar, water, and salt in a medium saucepan.
2. Heat over medium heat, stirring, until the sugar dissolves completely, about 3 to 4 minutes.
3. Bring to a gentle simmer, then reduce the heat to low. Cook for 10 to 15 minutes, mashing the berries lightly with a spoon, until they soften and release their color.
4. Remove from the heat and stir in the lemon juice and vanilla extract, if using.
5. Let the syrup cool for 15 minutes.
6. Pour through a fine mesh strainer into a clean jar or bottle, pressing lightly on the berries to extract the liquid. For a clearer syrup, let it drip without pressing.
7. Cool completely, then cover and refrigerate.

Notes

• Don’t boil hard: A gentle simmer keeps the flavor fresh and the color bright.
• For a clearer syrup: Don’t press on the berries while straining.
• Use ripe berries: Sweet, fully ripe strawberries give the best color and flavor. Frozen strawberries also work, and there is no need to thaw them first.
• Save the strawberry pulp: Spoon it over yogurt, oatmeal, or toast, or stir it into smoothies.
• Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Freezing: Freeze in an ice cube tray, then store the cubes in a freezer bag for up to 3 months.
• Ways to use it: Mix with lemonade, add to sparkling water for homemade soda, shake into margaritas and mojitos, or use in iced matcha and lattes.
• Flavor ideas: Add a few basil leaves, a sprig of mint, or a split vanilla bean while it simmers.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 35
• Sugar: 8 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 9 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg