Strawberry simple syrup is one of those kitchen staples you didn’t know you needed—until you taste it. Vibrantly pink, fragrant, and bursting with the natural sweetness of fresh strawberries, this syrup adds a touch of summer to everything from cocktails and lemonades to pancakes, yogurt bowls, and baked goods.
It’s incredibly easy to make, requiring just three ingredients and about 20 minutes of mostly hands-off cooking. But don’t let the simplicity fool you—this syrup delivers big flavor and vibrant color, making it a great way to elevate everyday drinks or desserts into something special. Whether you’re making a strawberry mojito, sweetening your iced tea, or creating a homemade soda, this syrup is your secret weapon for fruity goodness all year long.
Why Strawberry Simple Syrup Is Worth Making
Simple syrups are foundational in mixology and dessert-making. But infusing them with fruit like strawberries transforms them into something much more dynamic.
Here’s what makes strawberry syrup stand out:
- Flavorful and aromatic: The strawberries infuse the syrup with natural sweetness and a floral-fruity aroma.
- Beautifully colored: Naturally pink-red, it adds a pop of color to clear beverages or layered drinks.
- Versatile: Use it in cocktails, mocktails, coffee, pancakes, cakes, and more.
- Customizable: Adjust the sweetness, texture, or flavor with optional add-ins like lemon, mint, or vanilla.
- Preservable: It keeps well in the fridge and freezes beautifully, making it easy to prep ahead.
If you’ve ever bought a fruit-flavored syrup at the store and found it cloying or artificial, this homemade version is going to change the game.
Choosing the Right Strawberries
You don’t need perfect strawberries for syrup—but the better they taste, the better the syrup will be. Here’s what to look for:
- Ripe and red: Deeply colored berries will yield the most flavor and color.
- Fresh or frozen: Both work well. Frozen strawberries are picked at peak ripeness and great for off-season batches.
- Not moldy or overly bruised: Slight blemishes are fine, but avoid overly soft or fermented-smelling berries.
Want to stretch your berries? Use slightly underripe fruit for a tangier syrup, or mix varieties (like wild and standard) for a more complex flavor.
Equipment You’ll Need
No fancy tools required! You’ll need:
- Medium saucepan
- Fine mesh strainer
- Wooden spoon or spatula
- Glass jar or bottle with lid (for storing)
- Funnel (optional, for clean pouring)
Optional for flavoring:
- Microplane (for zest)
- Mortar and pestle (if muddling herbs)
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1½ cups chopped fresh or frozen strawberries (about 8 oz)
Optional Add-Ins:
- 1 teaspoon lemon juice (enhances brightness and shelf life)
- ½ teaspoon vanilla extract (for a creamy note)
- 2–3 fresh mint leaves or a sprig of thyme (for a herbal twist)
- ½ teaspoon lemon zest (amplifies citrus flavor)
Yields approximately 1¼ to 1½ cups of syrup.
Step-by-Step Instructions
Step 1: Combine the Ingredients
In a medium saucepan, combine the water, sugar, and chopped strawberries.
Optional: Add lemon juice or zest for extra brightness.
Place the pan over medium heat and stir occasionally until the sugar dissolves completely.
Step 2: Simmer
Bring the mixture to a gentle simmer. Reduce the heat slightly and let it simmer uncovered for 15–20 minutes.
You’ll see the strawberries break down, and the liquid will turn a deep reddish-pink.
Optional: Muddle the berries gently with a spoon during simmering to extract more flavor and juice.
Step 3: Strain
Place a fine mesh strainer over a bowl or jar. Pour the syrup through the strainer, pressing lightly to extract more liquid from the fruit.
Don’t over-press if you want a clear syrup. For a more rustic, pulpy syrup, press firmly or skip straining altogether.
Discard the solids or save them to stir into yogurt, oatmeal, or baked goods.
Step 4: Cool and Store
Let the syrup cool to room temperature. Transfer to a clean glass jar or bottle with a tight-fitting lid.
Refrigerate for up to 2 weeks.
Variations and Flavor Twists
Once you’ve mastered the basic strawberry syrup, you can customize it easily:
- Strawberry-Mint Syrup: Add fresh mint during simmering; strain out before storing.
- Strawberry-Basil Syrup: Add a few basil leaves for a savory-sweet twist.
- Strawberry-Vanilla Syrup: Add ½ teaspoon vanilla extract after straining.
- Spiced Strawberry Syrup: Simmer with a cinnamon stick or a few peppercorns.
- Lemon-Strawberry Syrup: Add lemon zest and extra juice for a tarter finish.
You can also reduce the sugar slightly for a less sweet syrup, or use honey or maple syrup for natural alternatives (though this will change the texture and flavor slightly).
Uses for Strawberry Simple Syrup
This syrup is incredibly versatile. Here are some of the best ways to use it:
Drinks:
- Stir into lemonade, iced tea, or sparkling water
- Sweeten cocktails like mojitos, margaritas, or spritzers
- Make homemade strawberry sodas or Italian sodas
- Add to coffee or matcha lattes for a fruity twist
- Mix into smoothies for added sweetness and color
Desserts:
- Drizzle over pancakes, waffles, or French toast
- Spoon over ice cream, cheesecake, or panna cotta
- Use in layer cakes to soak sponge layers
- Stir into yogurt or oatmeal
Other Ideas:
- Use as a glaze for roasted chicken or pork
- Mix into a vinaigrette for fruity salad dressing
- Bottle and gift it with a label and ribbon
Troubleshooting Tips
- Too thick? Add a splash of water and stir over low heat to loosen.
- Too thin? Simmer a few minutes longer or let it reduce further.
- Cloudy syrup? Likely from pressing the fruit too hard. For a clear result, let the syrup drip naturally.
- Not sweet enough? You can always add a spoonful of sugar and reheat to dissolve.
Storage and Shelf Life
Refrigerator: Store in a sealed container for up to 2 weeks.
Freezer: Freeze in ice cube trays, then transfer to a zip-top bag for up to 3 months. Great for quick drink additions.
Shelf-Stable (Optional): To preserve for longer storage without refrigeration, the syrup must be canned using proper sterilization and sealing methods, which require boiling-water canning and sterile jars.
Strawberry Syrup vs. Strawberry Compote vs. Strawberry Sauce
- Strawberry syrup: Smooth, pourable, made by straining out solids.
- Strawberry compote: Chunky fruit cooked with sugar, no straining.
- Strawberry sauce: Similar to compote but thicker and usually used warm over desserts.
This strawberry simple syrup is the easiest and most versatile of the bunch, ideal for adding a fruity touch without altering texture.
So whether you’re crafting a custom latte, making cocktails at home, or elevating your brunch spread, this syrup is the small effort that makes a big impact. Simple, sweet, and beautifully pink—it’s a must-have for anyone who loves strawberries.