Homemade Strawberry Syrup

Homemade Strawberry Syrup #recipe #drinks

Here’s a short, sweet little recipe for spring. Many beverage recipes call for “strawberry syrup,” a bright red, sugary syrup that gives a strawberry flavor and color to drinks. Why buy the bottled stuff when it’s so easy to make your own? 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!

Recommended Products:

Sauce Pan

Mesh Strainer

Glass Bottle

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Homemade Strawberry Syrup


  • 2 lbs. strawberries
  • 1 quart (4 cups) water
  • 2 cups sugar

You will also need

  • Fine mesh strainer, two medium saucepans
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 3 1/2 cups strawberry simple syrup
Kosher Key: Pareve
  • Rinse the berries clean, then hull them with a pairing knife by slicing around and pulling out the stem.
  • Homemade Strawberry Syrup #recipe #drinksSlice the strawberries into smaller pieces.
  • Homemade Strawberry Syrup #recipe #drinksPlace the strawberry slices in a medium saucepan.
  • Homemade Strawberry Syrup #recipe #drinksCover 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.
  • Homemade Strawberry Syrup #recipe #drinksAfter 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.
  • Homemade Strawberry Syrup #recipe #drinksStrain 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.
  • Homemade Strawberry Syrup #recipe #drinksOnce 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.
  • Homemade Strawberry Syrup #recipe #drinksRemove 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.

Comments (61)Post a Comment

    1. Absolutely Nicole! I make raspberry syrup every year. Blueberries should also work, but you might want to start with less liquid for them to see how strongly they infuse. Enjoy!

    1. Hmm, I’ve never tried it with frozen berries before… in theory it should work, but I can’t promise because I haven’t tried it myself. If I have a chance to try it I will report back!

  1. I have bbeen looking for a new idea for all these strawberries I have thank you! however, if they go bad fairly quickly as strawberries often do, will making them into this form, help preserve them and if so, for how long, refrigerate etc? thank you

    1. Yes, this syrup is naturally preserved with sugar. It will last for several months in the refrigerator, or even longer if you know how to can it using a sterile canning process.

  2. Dear Shiksa, Anthony is a pro, certainly. Still, I´ve followed your recipes almost every day with surprise and delight, and I´m one of those NYC-DC foodie types who is always on the lookout for new restaurants and bistros. Hope you don´t mind that I´ve suggested some of your recipes to friends in the business, mostly on the French side. In the end, we must give Anthony his due, while I continue to delight in your ingenuity and astonishing creativity. BTW: I remain a fan of Jacques Papin and the late great Julia.

  3. This is a lovely recipe, so simple – and it really does look very beautiful. I like that you can make it with several other berries. Do you think you could do something similar with Pomegranates?

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I just did this with plums and it turned out amazing. I did actually can it in small jelly jars so it would keep longer and then I could give it as gifts throughout the summer.

    1. It won’t have the same preservative properties as sugar, but I don’t see why you couldn’t make it with Splenda to make it lower carb… I’m just not sure what the ratio would be of Splenda to strawberry water, since I’ve never tried it myself before. Perhaps try adding it to taste? It also won’t thicken in the same way that the sugar syrup will, which is no big deal for adding to beverages, but you won’t get a pancake syrup-like texture from it if that’s what you’re after. If you try it let me know how it worked out for you!

  5. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    This looks good. Can anything be done with the remaining berry pulp, such as taking some of the finished syrup and creating a pancake topping or something like that? It’d be great if there were a way to avoid throwing out the berries — they might not look pretty, but they’ve probably still got some taste left in them. Thanks.

    1. Hi Jessica. Believe it or not, the berries are pretty tasteless after the extraction process. That said, I understand not wanting to waste them. What you could do is mix them up with some sugar then use them as a topping for pancakes or ice cream. They won’t be nearly as flavorful as normal berries, but they will still taste slightly strawberry-ish.

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I love recipes that replace store bought items ladened with preservatives and unknown extras. This looks delicious. Would this work with other berries (i.e. blueberries, raspberries)?

    1. Raspberries will work great, I do it that way every year. Blueberries should too, but you may need more berries to get that deep rich blue color and flavor (I haven’t tried it myself so I can’t say for certain– you would have to experiment a bit). Enjoy!

  7. Are there any rules for extracting? I would like to make different flavored syrups to add to seltzer water to make carbonated beverages without all the garbage. Since I will be diluting it, I would love the flavor to be strong. That said, I saw somewhere else where the fruit/herb was boiled WITH the sugar and water, then particles strained out. Is that essentially the same as your method of boiling the fruit/herb, straining, then boiling again with sugar? Also, is it just trial and error to determine the flavors strength? Or is there a ratio that needs to be followed?

  8. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this last month- it is delicious! I used seltzer water and the syrup to make strawberry soda for my kids and they loved it! It also makes a really delicious strawberry lemonade.

    I’m wondering if I could use this same process with peaches? I have a ton of farm fresh peaches in my kitchen right now, and I’d like to preserve them in a way other than jam.

    Thanks for your help!

  9. Hi, I’m making this as we speak. Thank you so much for this! Do you have any idea what I can do with the leftover strawberries? I’d hate to waste them.

    1. Hi Debbie– you can use them as a topping for ice cream or yogurt, or make parfaits with Greek yogurt and granola, layering the fruit, yogurt and granola interchangeably. :)

  10. Hi! I tried this with my sister and we didn’t have any strawberries so my mum said use plums cause we have a huge plum tree. It worked. Very well. Delishius as my sister would say.

  11. I made this syrup and really enjoyed it in lemonade. I am curious to try it without cooking the strawberries to try to get a fresher taste (as someone who made lemon syrup without cooking said it’s the difference between a marmalade/jam taste and a fresh lemon taste.) I have a juicer so I plan to juice some berries and then add the juice to cooled plain simple syrup.

    1. Hi Traci, I’ve never used a frozen drink machine so I’m not sure what the syrup is like, or how sweet it is supposed to be. It might be worth a try, but I can’t promise what the results would be.

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Love this recipe! I tried it last year and it was a huge hit. I also made a separate batch with splenda since my mom was diabetic. I wound up adding a little cornstarch to thicken it and had my husband do the tasting because I hate that stuff!! I wait until the organic strawberries go on sale and hull them and freeze them and it works great. I am wondering if I use raspberries this year, do you do the same thing? If you push on the raspberries will it make it cloudy? Or do I just leave them alone like the strawberries? Thanks

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I decided to try your recipe since I am going to use the syrup to make a natural soda. I was really impressed with the great red color. I didn’t want to discard the pulp so I just placed them in my blender and added another cup of sugar and got a nice creamy strawberry spread, although not as red as my syrup. Perfect syrup.

  14. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Mrs.Tori Avey, first of all I know I’m responding to an old post. However, I would like say thank you for this simple but brilliant recipe. I was trying to find something like this, because I am allergic to grenadine. Now, I can make all different foods with this special treat. One in particular, “Shirley Temple”, the allergy wouldn’t allow it. Anyway, thanks a bunch!!

    1. It is very much like grenadine, so happy this is a workable substitute for you! Grenadine contains high fructose corn syrup. I like that this is all-natural, what you see is what you get. :)

  15. First of all thanks for posting this. I am also curious if Stevia would work with this recipe? I am pretty sure it wouldn’t preserve the syrup like sugar would but I am wanting to mix this with seltzer water to make a natural strawberry soda so preserving it wouldn’t be all that important for me. If nobody has tried this recipe using stevia I will post my results here once I try it out.

  16. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Love, love, love. This recipe saved my bacon. We needed extra Strawberry Syrup for our vintage cocktail caravan bar and all local shops had sold out AND we like we needed it yesterday!!!! Perfect recipe and perfect result. Thank you, totally converted 😊

  17. Hello!

    I am curious if you have any ideas of something that could be done with the extra strawberries as opposed to just throwing them out!


    1. Hi Frankie, I like to use them as a topping for ice cream or Greek yogurt. You can also blend them with ice cream to make a strawberry milkshake!

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