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This strawberry syrup recipe is thick and sweet! It’s ideal for using in cocktails and drinks, over ice cream, and more.

Strawberry syrup
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Got a load of strawberries? Let’s make Strawberry Syrup! This silky syrup recipe is perfect for sweetening cocktails or desserts like ice cream sundaes. It’s perfectly smooth and thick, strained so that it glistens with a clear red hue. You can also use it for pancakes or waffles as a decadent treat (you only need a drizzle!). All you need are 2 ingredients in a few minutes.

Want a chunky sauce? Go to Strawberry Sauce or Strawberry Compote. Want an all natural puree? Go to Strawberry Puree.

How to make strawberry syrup

This strawberry syrup recipe is a thick, sweet syrup intended for desserts and sweetening cocktails. It’s completely smooth, strained of any chunky berries. Love the chunky fruit? Try this Strawberry Sauce instead: it’s our favorite for slathering over waffles and oatmeal. But want a smooth sauce that’s great for drinks or desserts? This is your recipe. To make strawberry syrup:

  • Cook sugar and water 1 minute, until the sugar dissolves.
  • Add sliced strawberries and cook on low for 10 to 12 minutes, until all the berries break down. As they cook, mash them with a spatula or the tines of a fork. Keep an eye on the heat and make sure it’s gently bubbling.
  • Strain through a fine mesh sieve or strainer to remove all seeds. Store in a clean jar in the refrigerator: the syrup will become thicker as it cools.
Strawberry syrup recipe

Storage information

This homemade strawberry syrup lasts much longer than a strawberry puree, because it’s cooked and the sugar helps to preserve it. But it has no preservatives like purchased syrup, so it won’t last indefinitely. Store strawberry syrup for up to 3 weeks in the refrigerator. The flavor is best the fresher it is, so we recommend using it for drinks within the first week or so if possible.

Can you use frozen strawberries?

You can also use frozen strawberries for strawberry syrup instead of fresh berries. The cook time may be slightly different: simply cook until the berries break down. Use about 1 ⅓ cups whole frozen berries to equal 10 ounces of fresh berries.

Ways to use strawberry syrup: drinks, desserts, and more!

This strawberry syrup is very sweet, so it’s best for sweetening drinks and desserts. If you like a chunkier sauce that’s not as sweet, go for our strawberry sauce or strawberry puree. This one works great for sweetening drinks because the flavor is straightforward and pure. Here are our top drinks to try:

How to make strawberry syrup

More strawberry recipes

If you’ve got berries, we’ve got recipes! These strawberry recipes showcase the best of the fresh and frozen fruit:

This strawberry syrup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Strawberry Syrup Recipe


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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 1 cup 1x

Description

This strawberry syrup recipe is thick and sweet! It’s ideal for using in cocktails and drinks, over ice cream, and more.


Ingredients

Scale
  • 1 cup granulated sugar
  • ½ cup water
  • 1 ½ cups sliced fresh strawberries (about 8 ounces berries)

Instructions

  1. Clean, hull and chop the strawberries into small pieces.
  2. Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
  3. Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. Be careful not to have the heat too high, or the syrup will come out too thick! As the berries get softer, break them down with a spatula, potato masher, or the tines of a fork.
  4. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Syrup
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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10 Comments

  1. Marlene says:

    This is SOOO good that in one month’s time, I have made this three times and shared some with friends.






  2. deborah says:

    WOW






  3. deborah says:

    Nice

  4. Phyllis says:

    Can I freeze strawberry syrup and will it change the texture once defrosted. Thank you

    1. Alex Overhiser says:

      It should freeze fine, but we haven’t tried it!

  5. Anonymous says:

    Hi!! this looks so good! i was wondering if this can be used for any other berries instead of strawberries?

    1. Alex Overhiser says:

      Yes, any should work!

  6. Sonja Overhiser says:

    Let us know if you have any questions!






    1. Nancy says:

      Can maple syrup or honey be substituted for the sugar?