This strawberry syrup recipe is super easy to make, and pairs beautifully with tons of different desserts and sweet treats!
This homemade strawberry syrup recipe is one of the best ways to maximize on strawberries at their peak seasonality, while making sure they keep for longer!
And since we’re coming close to finishing off the last full month of summer, I couldn’t think of a better recipe to share! I mean, I’m sure a lot of us know all too well what it’s like to have too many fruits on hand – and syrup is one of my favorite ways to use up extra strawberries.
Plus you can use strawberry syrup a million and one different ways! I’m only partially exaggerating. Some options include making strawberry drinks (like this cooler recipe), drizzling on top of cake layers for some strawberry flavor (and added moisture), or even pouring on top of your morning pancakes!
The beauty in this recipe is that you can use it for all kinds of fruits. So you can use the same measurements to make raspberry syrup, cherry syrup, cranberry syrup, and more!
Strawberry syrup ingredients:
• strawberries: otherwise, you’re just making syrup
• sugar: of course!
• water: for consistency
• lemon juice: now lemon actually has a few important functions in this recipe. One, it helps keep the syrup color bright and vibrant. Two, it makes the strawberry flavor POP and gives it added freshness! And three (probably most importantly!) it helps prevent crystallization – so your syrup is able to keep for longer without hardening and cracking!
How to make strawberry syrup:
1. Combine strawberries, sugar, and water in a pot. Cook until the mixture boils, and the strawberries have softened and kind of turned to mush (about 5 to 10 minutes). Take off the heat.
2. Mix in lemon juice.
3. Strain and cool. You could theoretically puree your mixture if you wanted a more textured and thick syrup (the consistency in this case would be similar to a very loose smoothie). Or you can strain it through a fine mesh sieve into a jar (my preferred method). For an EXTRA smooth syrup, add a thin layer of cheesecloth or paper towel over the sieve and then strain the syrup (the sieve alone can sometimes let a few seeds slip through). Cool before using!
How to store strawberry syrup:
Because of the addition of fruit, this syrup doesn’t keep as well as plain old sugar/water syrup. But it certainly does keep well in its own right! Keep stored in an airtight container (I usually use a jar) in the fridge, and the syrup should keep for about 1 to 2 weeks.
Check out these other recipes!
Homemade Strawberry Syrup Recipe
- 2 cups fresh strawberries, hulled and roughly chopped * see notes for using frozen
- 1 cup granulated sugar
- 3/4 cup water
- 1 teaspoon fresh lemon juice
- In a medium saucepot, combine strawberries, sugar, and water. Place over a stove burner set to medium-high heat and bring the mixture up to a boil (stirring occasionally to prevent the bottom from burning).
- Once boiling, reduce heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally, until thick and glossy. The strawberries should have significantly softened and turned almost mushy. If needed, skim off any foam that rises to the top while cooking the syrup.
- For a thicker syrup, cool slightly and then puree the mixture. For a medium consistency, strain using a fine mesh sieve over a bowl or jar. For a very smooth syrup, line a strainer with a thin layer of paper towels or cheesecloth, and then strain the syrup into a bowl or jar.