Strawberry Simple Syrup
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This homemade Strawberry Simple Syrup recipe is easy to make with only 3-ingredients using fresh or frozen berries. Delicious strawberry flavor that is perfect for fruity cocktails, lemonade, iced tea and desserts!
I love making flavored simple syrups! It is the perfect way to add a bit of sweetness and tons of flavor to your drinks, and they are so simple to make.
Strawberry Simple Syrup Ingredients:
- You can use fresh or frozen strawberries.
- Granulated sugar, or super-fine baking sugar if you can find it.
- Filtered water
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How to make strawberry simple syrup:
Place the water, sugar and sliced strawberries in a saucepan and stir to combine.
Bring to a boil, then reduce to a simmer and cook for about 20 minutes. The strawberries should be very soft and a deep red color.
Remove from heat and strain the strawberries through a fine mesh strainer into a measuring cup or bowl.
Resist the urge to press down on the strawberries to release more liquid, doing so will make your strawberry syrup cloudy.
Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks in the refrigerator or you can freeze in a freezer-safe container for two months.
Recipe Notes & Tips
- I did not remove the foam that was floating on top, it disappeared by itself in the refrigerator.
- For a thicker syrup to use for pancakes, simmer for an additional 10 minutes to thicken the syrup.
Tools used to create this recipe:
- Saucepan
- Strainer
- Measuring Cup makes it much easier to pour into the bottle.
- Swing Top Bottle – these bottles are round, not square.
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More flavored syrup recipes:
- Cherry Simple Syrup
- Blackberry Simple Syrup
- Peppermint Simple Syrup – perfect for your morning mocha!
- Vanilla Simple Syrup
- Gingersnap Syrup for Lattes and coffee drinks.
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Enjoy!!
Strawberry Simple Syrup
Equipment
- Saucepan
Ingredients
- 1 cup filtered water
- 1 cup granulated sugar
- 1.5 cups sliced strawberries 8 to 12 ounces
Instructions
- Place the water, sugar and sliced strawberries in a saucepan and stir to combine.
- Bring to a boil, then reduce to a simmer and cook for about 20 minutes. The strawberries should be very soft and a deep red color.
- Remove from heat and strain the strawberries through a fine mesh strainer into a measuring cup or bowl. Resist the urge to press down on the strawberries to release more liquid, doing so will make your strawberry syrup cloudy.
- Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks in the refrigerator or you can freeze in a freezer-safe container for two months.
Notes
- I did not remove the foam that was floating on top, it disappeared by itself in the refrigerator.
- For a thicker syrup to use for pancakes, simmer for an additional 10 minutes to thicken the syrup.
