One of my absolute favorite fruity flavored syrups is strawberry. I love strawberry syrup in lemonades, sparkling waters, soda, and even coffee! This Homemade Strawberry Syrup recipe is so simple to make, and will effortlessly elevate your at home drinks!
Ingredients You’ll Need:
Full measurements for each ingredient can be found on the recipe card at the bottom of the recipe.
Fresh or Frozen Strawberries: You can use fresh or frozen strawberries in this recipe! Both work and taste great so pick which ever is most affordable and accessible for you.
Granulated Sugar: I like good ol cane sugar for this recipe, but for a sugar free strawberry syrup, you can use a sugar free sweetener like monk fruit, stevia, allulose, etc.
Water: I recommend using purified water rather than tap water in this recipe for the best tasting Homemade Strawberry Syrup.
Lemon Juice: The lemon juice in this syrup recipe adds a bit of brightness and tanginess to beautifully compliment the sweetness of the sugar and strawberries! You only need a small amount to take this syrup recipe to the next level!
Flaky Sea Salt: I am team flaky sea salt in syrup recipes! I find it brings out the sweetness of the berries so perfectly without tasting noticeably salty. You can use any salt you prefer: sea salt, pink Himalayan salt, Celtic salt, table salt, etc.
You only need five total ingredients to make your own fabulous Homemade Strawberry Syrup at home! Now, let’s talk briefly about the equipment you’ll need.
Equipment You’ll Need:
Saucepan: To make the syrup, you”ll need a small saucepan.
Strainer: To strain out the strawberries from the syrup, you’ll need a strainer that can handle hot liquids.
Potato Masher: I like to use a potato masher to smash the strawberries so they give as much flavor as possible to the syrup. You could use a spoon if desired, the potato masher just makes it quicker and easier.
Spoon/Spatula: I always keep a spoon or spatula nearby to stir the syrup as needed.
Mason Jar/Storing Vessel: I like storing my homemade syrups in a mason jar. They can handle high heat and I love that you can add a lid and stash away in the fridge, but feel free to use any vessel you prefer to store the syrup.
Why Make Strawberry Syrup At Home?
- You control the ingredients: Homemade syrups let you control the quality of ingredients, avoiding artificial flavors, colors, and preservatives found in store-bought versions.
- Fully customizable: You can adjust the amount of sugar to suit your taste or dietary needs, or opt for a sugar free substitue for a sugar free syrup. You could skip the salt if desired, or add a splash of vanilla extract.
- Versatility: Strawberry syrup can be used in a wide range of recipes: drizzled over pancakes, stirred into drinks, swirled into yogurt, or as a glaze for desserts.
- Cost effective: Making syrup at home can be more affordable, especially during strawberry season or when buying berries in bulk or when frozen!
- Avoids waste: If you have any fresh strawberries going bad in the fridge, turning them into syrup is a great way to use them up instead of tossing them out.
How To Make Homemade Strawberry Syrup
Add strawberries (fresh or frozen), sugar, water, lemon juice, and salt to a saucepan. Stir to combine, then turn the heat to high and bring to a boil.
Once boiling, use a potato masher to gently mash the strawberries to bring out extra strawberry flavor.
Turn the heat down to low, and let the mixture simmer for 10 minutes.
After 10 minutes, carefully scoop out the strawberry pieces using a strainer and place in a separate bowl.
Once the strawberries pieces are removed, pour the Homemade Strawberry Syrup through the strainer to remove any thick jelly-like texture. Repeat 2-3 times.
Let the Homemade Strawberry Syrup cool at room temperature for at least an hour before adding a lid and storing in the fridge for up to 3 weeks.
Add the leftover mashed strawberries (strawberry compote) to a container and place in the fridge to be used on top of pancakes/waffles/french toast/ice cream, or as an addition to mocktails and drinks.
What Do I Do With The Leftover Mashed Strawberries (Strawberry Compote)?
- Add to the top of pancakes, waffles, or french toast (with a drizzle of the Homemade Strawberry Syrup, YUM)!
- Add to drinks like mocktails, refreshers, or lemonades for added flavor and texture.
- Add to ice cube molds with water and freeze to make strawberry infused ice cubes.
- Add to yogurt with granola for a strawberry parfait.
- Add on top of ice cream with a drizzle of chocolate sauce.
How Can I Make A Sugar Free Strawberry Syrup?
For a sugar free Homemade Strawberry Syrup, simply use a sugar free substitute like monk fruit or stevia instead of the cane sugar.
What Recipes Can I Make With Strawberry Syrup?
- Strawberry Limeade
- Strawberry Rose Mocktail
- Dutch Bros Double Rainbro Soda
- Strawberry Cold Foam
- Chocolate Covered Strawberry Frappe
- Strawberry Lemonade
- Strawberry + Sparkling Water
More Homemade Syrup Recipes:
- Homemade Starbucks Sugar Cookie Syrup
- Homemade Starbucks Caramel Brûlée Sauce
- Homemade Gingerbread Syrup
- Starbucks Spiced Apple Drizzle
- Starbucks Apple Brown Sugar Syrup
- Homemade Pistachio Syrup
- Homemade Brown Sugar Syrup
- Homemade Blackberry Syrup
Homemade Strawberry Syrup
Equipment
- potato masher
- syrup bottle or mason jar
Ingredients
- 1.5 cups strawberries fresh or frozen washed and stems removed
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1/2 tablespoon salt
Instructions
- Add strawberries (fresh or frozen), sugar, water, lemon juice, and salt to a saucepan. Stir to combine, then turn the heat to high and bring to a boil.
- Once boiling, use a potato masher to gently mash the strawberries to bring out extra strawberry flavor.
- Turn the heat down to medium low, and let the mixture simmer for 10 minutes.
- Carefully scoop out the strawberry pieces using a strainer and place in a separate bowl.
- Once the strawberries pieces are removed, pour the syrup through the strainer to remove any thick jelly-like texture. Repeat 2-3 times.
- Let the Homemade Strawberry Syrup cool at room temperature for at least an hour before adding a lid and storing in the fridge for up to 3 weeks.
- Add the leftover mashed strawberries to a container and place in the fridge to be used on top of pancakes/waffles/french toast/ice cream, or as an addition to mocktails and drinks.
Leave a Comment