Strawberry Simple Syrup

Only 3 ingredients are needed to make this homemade Strawberry Simple Syrup that’s perfect for drinks and cocktails. Made using fresh strawberries in under 20 minutes. Add it to your coffee or drizzle some on your pancakes or waffles.

What is strawberry syrup made of?

Both strawberry syrup and strawberry simple syrup are made of the same ingredients, however, the ratios for each are different. The strawberry syrup has twice as much sugar, which makes it a thicker, syrupy, consistency. Strawberry simple syrup though is more liquid and better for cocktails and drinks.

Both syrups are made using fresh or frozen strawberries, water, and granulated sugar. The base of the syrup comes from the most basic Simple Syrup. If you’d like to preserve your syrup for longer as well as keep its bright red coloring you’ll also want to add some lemon juice.

One of the best parts of this recipe is that it’s made without red dye or cornstarch. It’s quick and easy.

Ingredients Needed

• Fresh Strawberries – Though fresh strawberries are preferred you can also use frozen strawberries. Using frozen will cause a different cook time though because they’ll take longer to cook.
• Water – Since this recipe is for simple syrup the water content is higher than the sugar, which is what gives it that bright red liquid color.
• Sugar – You will need granulated sugar, but if you’d like to use honey or maple syrup you can use those as well.

How to make strawberry simple syrup

This is a strawberry simple syrup for cocktails, drinks, and definitely for drizzling over any dessert. It makes a Strawberry Latte even better because it’s made using fresh strawberries and it’s a great addition to drinks such as Korean Strawberry Milk.

For a chunky sauce try Strawberry Sauce or Strawberry Compote.

1. Cook the sugar and water. Place the sugar and water into a small saucepan over medium heat allowing it to cook, while stirring occasionally, until the sugar dissolved completely.
2. Add the strawberries. Add the sliced strawberries to the water and reduce the heat to low. Cook for about 10 to 12 minutes until the berries begin to soften. Use a wooden spoon or spatula to mash the strawberries until they fall apart.

3. Strain. Strain the mixture through a fine mesh sieve to remove the strawberry chunks and seeds into a jar with an air-tight lid. Store it in the fridge.

Storage Information

To properly store, allow the strawberry simple syrup to cool and then pour it into a jar or container with an air-tight lid. It can then be stored in the fridge for up to 3 weeks, but is best used closer to the date you prepared it.

Since there are no preservatives in this recipe I don’t recommend canning it for storage in the pantry.

What to use strawberry syrup for:

• Use it instead of Grenadine: Since grenadine is made using pomegrante juice this will make a nice swap for any cocktail or drink such as a Shirley Temple that calls for grenadine.
• Ice Cream: There’s nothing better than a delicious ice cream cone drizzled with some syrup. You could also stir some into homemade Vanilla Bean Ice Cream.
• Cocktails: Making your own syrup for cocktails really elevates the flavor. Try some in strawberry cocktails such as a Strawberry Basil Mojito.
• Drinks: Use this strawberry simple syrup for drinks! Make a Strawberry Latte or even Italian Soda. It’s also great mixed into to sodas, sparkling water, or even into a decadent drink like Korean Strawberry Milk.
• Breakfast: Whether you drizzle some on waffles or pancakes or mix it into a yogurt parfait this is a delicious addition to any breakfast.
• Desserts: This syrup is great for making popsicles, drizzling over cake or cheesecake, the possibilies are endless.

Recipe Notes and Tips

• Want to know how to thicken strawberry syrup? If you would like thicker syrup then you can increase the sugar amount to 1 cup and then cook the strawberry mixture for an additional 10 minutes until it has thickened.
• When straining the mixture through the sieve avoid mashing the strawberries into the sieve. This will cause you to end up with cloudy syrup. Just simply pour it through the sieve and discard the sediment.
• You do not need to hull the strawberries. Just slice the tops off and then cut them in half.
• To chill the syrup quickly place it in the fridge or set the container in an ice bath.
• The foam on top will dissappear. When you pour the syrup into your container a slight foam will appear on top, but it will dissappear after cooling or being stored for about an hour.

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