Fruit syrup
Strawberry Syrup
Fresh or frozen berries, a short simmer and a gentle strain. Tastes like ripe fruit, not jam.
- 35 min total
- 1¾ cups420 ml
- Keeps 2 weeks
Photo: Unsplash · Unsplash License
Quick answer
Strawberry syrup is sliced strawberries simmered briefly in a 1:1 sugar syrup, steeped off the heat, then strained without pressing. Simmer 2 cups berries with 1 cup sugar and 1 cup water for 8–10 minutes, steep 20 minutes, strain, stir in lemon juice and refrigerate for up to 2 weeks.
Most strawberry syrups are overcooked: a long boil turns the fruit jammy and brownish. A short simmer pulls out the juice and color, and a 20-minute steep off the heat does the rest while the flavor stays fresh.
Frozen strawberries work just as well as fresh, often better, because freezing breaks the cell walls so the juice comes out faster. A squeeze of lemon at the end keeps it bright.
Tastesripe strawberrybrightlightly tart
The recipe
Strawberry Syrup
Ingredients for 1¾ cups420 ml
You’ll need: small saucepan, fine-mesh strainer, cheesecloth, swing-top bottle, ice cube traysmall saucepan, fine-mesh strainer, cheesecloth, swing-top bottle, ice cube tray
Method
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Combine
Put the strawberries, sugar and water in a small saucepan and stir. Frozen berries can go in straight from the freezer.
2 cups330 g strawberries1 cup200 g granulated sugar1 cup240 ml water
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Simmer
Bring to a gentle simmer over medium heat, then lower the heat and cook for 8–10 minutes, until the berries look pale and soft and the liquid is deep red. Skim off any pink foam. Avoid a hard boil, which makes the syrup taste like jam.
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Steep
Take the pan off the heat and let the berries steep for 20 minutes to give up the rest of their color and flavor.
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Strain
Pour through a fine-mesh strainer set over a bowl and let it drip for a few minutes. Don't press or mash the fruit; pressing pushes pulp through and clouds the syrup.
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Brighten and bottle
Stir in the lemon juice, let it cool, then funnel into a clean bottle and refrigerate.
1 tbsp1 tbsp fresh lemon juice
Storage. Keep it sealed in the fridge for up to 2 weeks. For longer storage, freeze it in ice-cube trays and bag the cubes for up to 3 months; a standard cube holds about 1 oz (30 ml). A fizzy, fermented smell or any mold means it's done.
Per 1 tbsp (15 ml): about 28 kcal, 7.1 g sugar (estimate).
How to use it
Strawberry lemonade
1 oz (30 ml) syrup, 1 oz (30 ml) lemon juice and 4 oz (120 ml) cold water over ice.
Italian soda
1–1½ oz (30–45 ml) syrup in 8 oz (240 ml) sparkling water over ice. Float 1 tbsp (15 ml) cream on top for an Italian cream soda.
Full recipe and historyStrawberry daiquiri
2 oz (60 ml) white rum, ¾ oz (22 ml) lime juice and ¾ oz (22 ml) strawberry syrup. Shake hard with ice and strain into a coupe.
Full recipe and historyStrawberry margarita
2 oz (60 ml) blanco tequila, 1 oz (30 ml) lime juice, ½ oz (15 ml) orange liqueur and ½ oz (15 ml) strawberry syrup, shaken and strained over ice.
Strawberry milk
2 tbsp (30 ml) stirred into 1 cup (240 ml) cold milk. Real berries, no dye.
Pancakes and yogurt
Drizzle over pancakes, waffles, Greek yogurt or vanilla ice cream.
Classic drinks with Strawberry syrup
Gear for this recipe
W&P Peak Silicone Ice Cube Tray
Also the best way to freeze syrup in small portions so you thaw only what you need. Flexible silicone pops cubes out clean.
Best for Freezing syrup portions
Ninja Professional 72 oz Countertop Blender (BL610)
Best for Orgeat and no-heat syrups
Vitamix 5200 Professional-Grade Blender
Best for Serious orgeat and fruit-syrup makers
KitchenAid Variable Speed Corded Hand Blender (KHBV53)
Best for Fruit purées and orgeat
More gear for this recipe (4)
Otis Classic 16 oz Swing-Top Glass Bottles (6-pack)
Best for Storing and gifting any syrup
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
Regency Wraps Ultra Fine Cheesecloth (9 sq ft)
Best for Crystal-clear syrups
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- Don't throw out the strained berries. Spoon them over yogurt, ice cream or toast; they taste like a quick jam.
- Out-of-season berries make a pale, flat syrup. Frozen strawberries, picked ripe, usually beat winter supermarket ones.
- For an extra-clear syrup, strain a second time through a strainer lined with damp cheesecloth.
- Taste before adding the lemon. Very sweet berries may want the full tablespoon; tart ones may need only a teaspoon.
Variations
No-cook strawberry syrup
Toss the sliced berries with the sugar and refrigerate overnight so the sugar pulls out the juice. Stir in 60 ml water until the last crystals dissolve, then strain. Fresher, brighter flavor, but it keeps only about 1 week.
Strawberry-basil
Add a small handful of basil leaves for the steep and strain them out with the fruit. Lovely in lemonade and gin drinks.
Strawberries and cream
Simmer half a split vanilla bean with the berries for a syrup made for strawberry milk, lattes and cream sodas.
Questions people ask
Can I use frozen strawberries for strawberry syrup?
Yes. Add them straight from the freezer and simmer a couple of minutes longer. Freezing ruptures the berries' cells, so they release juice and color quickly.
Why is my strawberry syrup cloudy?
Usually because the fruit was pressed through the strainer or boiled hard. Both push fine pulp into the syrup. It's harmless; next time let it drip, or re-strain through cheesecloth.
How long does homemade strawberry syrup last?
About 2 weeks in the fridge in a clean, sealed bottle. Freeze it in ice-cube trays for up to 3 months.
What's the difference between strawberry syrup and strawberry sauce?
Syrup is strained and pourable, made to mix into drinks. Sauce keeps the fruit and is cooked thicker for desserts. The berries you strain out of this recipe make a quick sauce.
How do I make strawberry syrup thicker?
Use 1½ cups (300 g) sugar instead of 1 cup, or simmer the strained syrup for 5 more minutes. It thickens as it cools, so judge it cold.