Strawberry Simple Syrup
This 3-ingredient Strawberry Simple Syrup is incredibly easy to make, and will elevate any homemade drink or cocktail. I like to use it in this Strawberry Iced Tea, in homemade Lemonade, and more. You can try other kinds of fruit too!
Simple syrup is one of the most foundational elements in cocktails and drinks, but I almost always throw some type of fruit in there instead of having it plain.
A fresh fruit simple syrup can take a cocktail or drink up so many levels!
Strawberries are one of my go-to fruits to add to simple syrup, since they’re always available, and the flavor goes with so many things.
I don’t usually use it all up right away, which is fine because you can freeze simple syrup for up to two months.
Can you make simple syrup with other fruits?
Yes, you can do raspberries, blueberries, blackberries, peaches, nectarines, and rhubarb. You can also infuse it with ingredients like spicy chiles or ginger. There are tons of possibilities!
How to Make Strawberry Simple Syrup:
To start, remove the stems and slice some fresh strawberries. You can also use frozen strawberries if you prefer.
Place the sliced strawberries into a saucepan, then add equal parts sugar and water:
Simmer this mixture for about 20 minutes, until the strawberries have softened and the liquid looks deeply red, like this:
Strain the syrup through a fine mesh strainer, and make sure not to press down on the leftover strawberries, or it will make the syrup cloudy.
You can save these strawberries for stirring into plain yogurt. It’s even better than the sweet fruits they normally put into store-bought yogurt!
Pour the simple syrup into a container to chill, either in an ice bath if you’re in a hurry, or in the fridge for an hour or two.
There may be a little foam on top, and if you’d like you can skim it off, but I find it mostly goes away after a couple hours in the fridge anyway, so I don’t bother.
Use this Strawberry Simple Syrup for drinks like Strawberry Iced Tea, and other cocktails and drinks. Enjoy!
Strawberry Simple Syrup
- 8 oz strawberries, stems removed and sliced (1.5 cups, measured)
- 1 cup water
- 1 cup granulated sugar
- Combine the strawberries, water, and sugar in a saucepan set over medium high heat.
- Bring to a boil, then reduce to a simmer, and cook for 20 minutes, until the liquid is deeply red and the strawberry are soft.
- Strain the strawberries out from the simple syrup, making sure not to press down on the strawberries. Otherwise your syrup will be cloudy.
- Chill the strawberry simple syrup in the fridge for an hour or two until cold*, then enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
16 Comments on “Strawberry Simple Syrup”
this was good
How many ounces does this yield when completed
I forgot to rate this recipe: 5 stars!
I made this for my kids yesterday because they like strawberry milk (usually made with powdered mix) and I can’t believe I have never made this, because it is SO GOOD! It made our 1% milk taste like a milkshake! It was incredibly delicious. So delicious that I made blackberry syrup today, and added a tiny bit of lemon zest and half a teaspoon of vanilla. This we made into Italian cream soda, and it was again DELICIOUS! Thanks for another hit, Joanne!
That’s wonderful, Jennifer! Hope you’ve been well 🙂
It sounds delicious but way too much sugar. Perhaps a quality sugar replacement like xylitol can be used.
It’s a simple syrup hon. It’s literally sugar.
I made this using strawberries and a few sprigs of thyme! My kids are drinking it in lemonade and I’m shaking up a strawberry thyme martini right after I hit SUBMIT on this. Thanks for the great recipe!
How long does the syrup keep for?
In my experience I can keep an infused simple syrup in the fridge for over a week.
couldn’t you freeze this syrup in ice cube trays ? It’s delicious!
Simply perfect! Thanks!
So delicious! Do you know how long the syrup and “preserves” last (covered) in the refridgerator?
This recipe looks great….would I also be able to use it to soak cake layers instead of using plain simple syrup?
Can I use this Sutton cake?