Strawberries are in season right now, which means you’ll have all kinds of beautiful berries to choose from at the market. Plus, you’ll have the added benefit of knowing what went into your syrup– just three ingredients, all natural, nothing artificial. Sugar acts as a natural preservative, so all you need to do is refrigerate. The syrup will last for weeks (but it’s so addicting, it never lasts that long in my kitchen!).
Homemade strawberry syrup can be used for a number of purposes. It is most commonly added to beverages and cocktails to give them a strong, sweet strawberry flavor. Try adding it to lemonade to make strawberry lemonade or seltzer to make a strawberry spritzer. It makes a lovely addition to cocktails and mocktails. You can also drizzle it on pancakes or waffles as an alternative to maple syrup. So many possibilities!
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Homemade Strawberry Syrup
Ingredients
- 2 pounds strawberries
- 1 quart water (4 cups)
- 2 cups sugar
NOTES
Instructions
- Rinse the berries clean, then hull them with a paring knife by slicing around and pulling out the stem.
- Slice the strawberries into smaller pieces.
- Place the strawberry slices in a medium saucepan.
- Cover with water and bring to a boil. Reduce to a medium simmer and let the strawberries cook for about 20 minutes. Skim any foam that rises to the top.
- After about 20 minutes, the strawberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat.
- Strain the strawberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it's tempting, but doing this will make your strawberry syrup cloudy.
- Once the strawberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the strawberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
- Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks.
- Note: if you prefer a thicker syrup for use on pancakes or waffles, you can simmer it for several minutes longer till the liquid reduces and thickens more. The consistency as written is perfect for mixing into beverages.
Nutrition
Super simple & turned out delicious. I cooked down the strawberries with lime juice & threw in a lime in as well. After adding the sugar, I simmered for 15 minutes to get a more viscous syrup. Yum!
Also used this base for blueberry vanilla syrup, (which yielded less liquid so I only used 1c sugar). Will write this one down & keep it with my recipe collection!
Do not discard the strawberries! Instead add pectin and make strawberry jam
Instead of discarding the strained strawberries use them to make a strawberry cobbler! Yummy!
going to make this recipe with the next fresh strawberry harvest from my garden in a couple of days.So llet you kow than till later
I made a few changes (5 cups of water and 2.5 cups sugar) due to some very ripe berries. I added everything to the pan at once then cooked as directed. I save the strawberries and use them to top ice cream, yogurt, or pancakes. Since the strawberries cook with the sugar, they keep their flavor, but the syrup still tastes good. Win win!
Perfect!!! Easy to follow. My go to recipe.
Gorgeous colour and flavour! It makes an amazing cocktail mix. And I added a splash of rose water at the end which worked beautifully. 🍓
Absolutely brilliant! I made my family some strawberry and cream frappuccinos with this syrup and its amazinggg!!
I used the syrup with a salad of arugula, fresh strawberries, walnuts, and feta cheese. Guests really liked.