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Give me fresh strawberries, sugar, lemon juice, and 45 minutes, and I will give you the tastiest homemade strawberry simple syrup you have ever had. I love how the berries add natural sweetness along with an unmistakable flavor, with a delicate ruby hue. This syrup is great for cocktails, lemonade, tea, and desserts. Make this, and you will never use store-bought syrup again.
Strawberry simple syrup is one of the easiest ways to add a real fruit flavor to drinks without powders or bottled mixers. I make sure I always have a jar of both strawberry and blackberry simple syrup in my fridge, especially during the summer months. If you enjoy flavored drinks and clean ingredients, try this syrup in some sparkling water.
This recipe was one of the first simple syrups that I ever made. After a berry-picking outing, I had more berries than we could ever finish while they were still fresh. I made sure to freeze some for smoothies, and use some for fresh strawberry juice that we could enjoy immediately, and the rest was turned into a simple syrup that could be stored. This syrup turned out so great, it gave me the confidence to explore more adventurous flavors.
The naturally sweet and authentic flavor is the biggest reason I keep making this strawberry simple syrup. As a nutritionist, I love using real fruit instead of artificial syrup packed with additives and colorings, which hardly ever taste like actual fruit. Fresh strawberries add the signature color and flavor while also providing vitamin C. I add lemon juice to add a nuance to the syrup and prevent it from tasting flat.
The method is quick and easy, and always gives me results I can count on. I simmer the sugar and water gently so the crystals dissolve, then add the strawberries and lemon juice, and cook until they soften and release their juices into the pan. Letting the mixture rest before straining gives a more robust berry flavor and vibrant color.
When I first started making this syrup, it was mostly for drinks, but soon I realized how handy it can be. Recently, I used it for a friend’s gender reveal, where all the foods were shades of pink and blue. The treats I planned on bringing suffered a mishap in the oven, and once again, this syrup came to the rescue. I made a large pitcher of virgin strawberry spritzers, with an adorable pink color and chunks of fresh fruit. Even though the baby was revealed to be a boy, everyone had a pink drink in their hand. Keep a jar of this syrup in your fridge and experiment with new ways of adding it to drinks and desserts.
🥘 Ingredients
This is the short list of ingredients I need to make this strawberry simple syrup:
Strawberries: I use fresh ripe strawberries for the best flavor.
Granulated sugar: Sugar preserves the syrup and creates a slight thickness and classic glossy texture.
Water: I use water to dissolve the sugar and carry the berry flavor through the syrup.
Lemon juice: A splash of lemon brightens the strawberries and prevents the syrup from being cloying.
🔪 How To Make
I make this strawberry simple syrup in one saucepan, and follow this easy process:
Prep strawberries: I start by washing the strawberries, removing the tops, and chopping them into small pieces.
Start syrup: Then I add sugar and water to a saucepan over medium heat and stir until the sugar dissolves. Once dissolved, stir in the strawberries and lemon juice.
Simmer: I bring the mixture to a gentle simmer and cook for 10 minutes uncovered until the strawberries are mostly disintegrated. Then I remove the pan from the heat and allow it to sit for 30 minutes.
Strain: Next, I strain the mixture through a fine sieve, pressing lightly on the fruit to extract all the juices.
Store: I pour the strained syrup into a sterilized jar, wait until it is cooled, seal, and refrigerate.
Serve: I use this syrup cold or at room temperature, and mix it into drinks or spoon it over fruits and desserts.
My #1 Secret Tip for this strawberry simple syrup recipe is to simmer gently and never boil hard. A strong boil can dull the fresh flavor and leave you with the overpowering taste of burned sugar. It also reduces the liquid too much, which leads to a syrup that is thicker and much harder to blend into other liquids.
Other Tips To Keep In Mind:
- Use ripe fruit: I like using berries with a sweet aroma and deep red color, as these give the best flavor. Avoid pale, firm berries.
- Cool fully: I let the syrup cool completely before sealing the jar to avoid it getting watered down with condensation.
- Strain twice: For an extra smooth syrup, I strain the liquid a second time, through a finer sieve.
- Keep pulp: Never throw away the strained pulp. I keep it and mix it into vanilla ice cream, or freeze it to use in strawberry smoothie bowls.
- Sterilize jar: I boil the jar and lid before adding my syrup and storing it. This extends the shelf life and prevents premature expiration.
📖 Variations
The great thing about this strawberry simple syrup recipe is that I can have so much fun experimenting with it and creating different flavors. These are 3 of my favorite variations:
Strawberry mint: I steep 4 fresh mint leaves in the warm syrup for 10 minutes, then remove them. This adds a slight menthol coolness that complements the strawberry. If I use this in a drink, I make sure to add some fresh mint leaves to liven up the delicate mint flavor.
Vanilla hint: If I am making this syrup with the sole intention of using it as a dessert topping, I always add 1/2 teaspoon of vanilla extract after cooling, or 1/2 vanilla pod to the saucepan for the last few minutes of simmering. My kids love mixing this into cold oatmilk as a quick sweet treat.
Strawberry lime: I replace the lemon juice with fresh lime juice and add 1/2 teaspoon of lime zest to the saucepan. This adds a more distinctive sharpness. I love using this version for cocktails, like strawberry cosmopolitans or frozen margaritas.
🍽 Serving Suggestions
I love laying out pitchers of various flavored waters for summer cookouts. I recommend one pitcher of iced tea and peach simple syrup, and one pitcher of homemade lemonade with strawberry simple syrup stirred through. You could also use it in amazing strawberry vodka spritzers if you want a cocktail with a difference.
When we are not adding this syrup to drinks and mocktails, my kids love using it on various desserts. Personally, I love a drizzle of it over my lychee ice cream, whereas my kids drizzle it over a dollop of vegan whipped cream and enjoy it with their oat milk pancakes. My husband likes using the syrup to add flavor to his homemade vegan yogurt, along with some fresh berries.
🧊 Storing And ♨️ Reheating
Refrigeration: I keep the syrup sealed in a jar in the refrigerator for up to 2 weeks.
Freezing: I freeze the syrup in ice cube trays until solid, then transfer it to a freezer-safe bag and store it for up to 3 months.
Reheating: I thaw frozen cuber in the fridge or warm a portion gently on the stove if I need it quickly.
❓Recipe FAQs
In my experience, cloudiness means the sugar did not dissolve fully, or tiny fruit solids passed through the strainer. To fix this, I warm the syrup gently, stirring until clear, then strain again through a cheesecloth.
I like to use granulated white sugar as it dissolves cleanly and delivers a clear appearance. Coconut sugar and brown sugar could also work, but they change the berry taste slightly thanks to the caramel notes. They may also alter the color of the syrup and add a sepia tone to the reddish shade.
Frozen strawberries work very well in this recipe, and I use them regularly when fresh berries are out of season. I add them straight into the saucepan without thawing, then simmer for a few extra minutes until they have softened completely and release their juices. Since frozen berries carry extra water, I sometimes cook the syrup a little longer after straining if I want a thicker texture.
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📋 Recipe Card
Strawberry Simple Syrup
Give me fresh strawberries, sugar, lemon juice, and 45 minutes, and I will give you the tastiest homemade strawberry simple syrup you have ever had. I love how the berries add natural sweetness along with an unmistakable flavor, with a delicate ruby hue. This syrup is great for cocktails, lemonade, tea, and desserts. Make this, and you will never use store-bought syrup again.
Servings: 32 tablespoons
Calories: 26.5kcal
- My #1 Secret Tip for this strawberry simple syrup recipe is to simmer gently and never boil hard. A strong boil can dull the fresh flavor and leave you with the overpowering taste of burned sugar. It also reduces the liquid too much, which leads to a syrup that is thicker and much harder to blend into other liquids.
- Use ripe fruit: I like using berries with a sweet aroma and deep red color, as these give the best flavor. Avoid pale, firm berries.
- Cool fully: I let the syrup cool completely before sealing the jar to avoid it getting watered down with condensation.
- Strain twice: For an extra smooth syrup, I strain the liquid a second time, through a finer sieve.
- Keep pulp: Never throw away the strained pulp. I keep it and mix it into vanilla ice cream, or freeze it to use in strawberry smoothie bowls.
- Sterilize jar: I boil the jar and lid before adding my syrup and storing it. This extends the shelf life and prevents premature expiration.
Serving: 1tablespoon | Calories: 26.5kcal | Carbohydrates: 6.9g | Protein: 0.1g | Potassium: 14.9mg | Fiber: 0.2g | Sugar: 6.7g