This strawberry simple syrup simmers fresh or frozen strawberries with sugar and water into a smooth, deeply colored syrup that adds bright, real berry flavor to drinks, lattes, lemonade, and desserts.
The finished syrup is smooth, deeply colored, and full of concentrated strawberry flavor. Drizzle over Sourdough Discard Waffles | or Pancakes or Freshly Milled Einkorn Dutch Baby Pancake and sweeten Strawberry Tea Recipes | Black Tea & Green for a cozy breakfast.
If you love homemade strawberry recipes, you might also enjoy Strawberry Frappe, and Strawberry Lemonade Recipe.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Slice the strawberries evenly before cooking – Cutting the berries into similar sized pieces helps them cook down at the same rate and release a consistent amount of flavor into the syrup. Uneven pieces can leave some fruit undercooked while others break down too quickly.
Keep the heat low and steady – A gentle simmer rather than a hard boil keeps the strawberry flavor fresh and bright. Boiling too aggressively cooks the fruit down into something closer to jam and can make the syrup over cooked.
Stir occasionally rather than constantly – Light stirring every few minutes prevents the sugar from sticking to the bottom of the pan while still allowing the strawberries to infuse naturally. Constant stirring interrupts the gentle simmering process.
Strain without pressing the fruit – Pour the mixture through a fine mesh strainer and let the liquid drain on its own. Pressing the fruit releases pulp and small seed particles that make the syrup cloudy rather than smooth and clear.
Taste before finishing – If the strawberry flavor feels light after straining, return the liquid to the saucepan and simmer for a few more minutes to concentrate and deepen the flavor naturally.
Cool completely before storing – Let the syrup come fully to room temperature before transferring to a glass jar and refrigerating. Storing it warm can cause condensation inside the jar which affects both the clarity and the shelf life.
Instructions
- Prepare the strawberries – Wash, hull, and slice the strawberries into even pieces so they cook down at the same rate and release consistent flavor into the syrup. Frozen strawberries can go in directly without thawing.
- Combine the ingredients – Add the sliced strawberries, granulated sugar, and water to a medium saucepan and place over medium heat. Stir gently to begin dissolving the sugar before the heat builds.
- Bring to a gentle simmer – Stir occasionally as the sugar dissolves and the mixture warms. Once it begins bubbling steadily around the edges, reduce the heat to low to maintain a gentle, steady simmer.
- Simmer – Let the mixture simmer for 10 to 15 minutes, stirring occasionally, until the strawberries are very soft and the liquid has turned a deep, rich red throughout.
- Strain carefully – Set a fine mesh strainer over a large heat-safe bowl or measuring cup and pour the hot mixture through slowly. Allow the liquid to drain naturally without pressing the fruit to keep the syrup clear and smooth. Line with cheesecloth for an extra fine finish.
- Cool completely – Let the strained syrup cool fully to room temperature before transferring to a clean glass jar. Seal tightly, label and date the jar, and refrigerate.
- Serve – Stir into lemonade, drizzle over Sourdough Discard Waffles | or Pancakes, spoon onto a Freshly Milled Einkorn Dutch Baby Pancake , blend into an Strawberry Frappe, or stir into coffee or an iced latte for bright fresh berry flavor.
Gifting Ideas
Freezing & Storage
- Refrigerator – Store the completely cooled syrup in a sealed glass jar in the refrigerator for up to 2 weeks. Label and date the jar before refrigerating so you can track freshness throughout strawberry season.
- Freezer – Pour the cooled syrup into freezer-safe containers or ice cube trays for small, convenient portions and freeze for up to 3 months. Thaw individual portions in the refrigerator overnight before using.
- If the syrup thickens after chilling – Let the jar sit at room temperature for 10 to 15 minutes and stir gently before using. The syrup will loosen back to its original pourable consistency without any reheating needed.
- Signs it has passed its peak – Fresh strawberry simple syrup should smell bright and fruity. If it smells off, looks unusually cloudy, or shows any visible mold, discard it and make a fresh batch.
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More Strawberry Recipes from the Cottage
Strawberry Simple Syrup
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
Ingredients
- 2 cups fresh or frozen strawberries hulled, 300 grams
- 1 cup granulated sugar 200 grams
- 1 cup water 240 grams
Instructions
- Prepare the strawberries – Wash, hull, and slice the strawberries into even pieces so they cook down at the same rate and release consistent flavor into the syrup. Frozen strawberries can go in directly without thawing.
- Combine the ingredients – Add the sliced strawberries, granulated sugar, and water to a medium saucepan and place over medium heat. Stir gently to begin dissolving the sugar before the heat builds.
- Bring to a gentle simmer – Stir occasionally as the sugar dissolves and the mixture warms. Once it begins bubbling steadily around the edges, reduce the heat to low to maintain a gentle, steady simmer.
- Simmer – Let the mixture simmer for 10 to 15 minutes, stirring occasionally, until the strawberries are very soft and the liquid has turned a deep, rich red throughout.
- Strain carefully – Set a fine mesh strainer over a large heat-safe bowl or measuring cup and pour the hot mixture through slowly. Allow the liquid to drain naturally without pressing the fruit to keep the syrup clear and smooth. Line with cheesecloth for an extra fine finish.
- Cool completely – Let the strained syrup cool fully to room temperature before transferring to a clean glass jar. Seal tightly, label and date the jar, and refrigerate.
- Serve – Stir into lemonade, drizzle over Sourdough Waffles and Pancakes, spoon onto a Freshly Milled Einkorn Dutch Baby Pancake, blend into an Easy Strawberry Frappe, or stir into coffee or an iced latte.
Video
Notes
Nutrition
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
