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This simple Homemade Strawberry Syrup transforms fresh berries into a versatile topping in just 15 minutes! The vibrant ruby-red syrup has all the pure strawberry flavor without artificial ingredients or preservatives, like many store-bought versions.
Making homemade strawberry syrup from scratch is so easy and totally worth it! It gives you complete control over sweetness and consistency while embracing natural, fresh berries. Unlike store-bought versions that often taste artificial (and have loads of chemicals), this recipe contains just four simple ingredients to create a syrup that’s bursting with strawberry flavor.
Personally, I like to strain the strawberries out of the syrup for a silky-smooth syrup. That way, it can be added to everything, from drizzling over pancakes to stirring into lemonade! But don’t forget to use that strawberry pulp on other things, like your morning toast or on top of a scoop of ice cream.
Nikki’s Recipe Rundown
- Taste: Bright, sweet strawberry flavor with a hint of tartness from the lemon!
- Texture: Smooth and pourable with a medium thickness that coats without being sticky.
- Ease: Simple process, simple ingredients, and all you need is 15 minutes before chilling time!
- Pros: Fresher taste than store-bought, no artificial colors or flavors, customizable sweetness, and versatile to use.
- Considerations: Requires straining to achieve smooth texture and will stain if spilled, so don’t wear your favorite white shirt!
Ingredients Needed for Homemade Strawberry Syrup
- Strawberries: Fresh strawberries are wonderful to use especially when it is berry season! Alternatively, you can also use frozen strawberries that have been thawed.
- Granulated Sugar: For the perfect hint of sweetness!
- Water: You need water to add moisture and help the strawberries cook down.
- Lemon Juice: This is optional, for an extra hint of bright flavor!
How To Make the Best Strawberry Syrup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Cook the Syrup
In a medium saucepan, combine the strawberries, sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Let cook for 8-10 minutes, or until the strawberries soften and release their juices.
Add in lemon juice if using and stir.
Step 2 | Strain & Store
Remove from heat and strain the mixture through a fine-mesh sieve, pressing down to extract as much liquid as possible. (Save the leftover strawberry pulp for yogurt, toast, or desserts!)
Let it cool before storing.
Transfer to a sealed jar or bottle and refrigerate for up to 1-2 weeks.
Recipe Tips
- Allow it to cook down! To really allow the strawberries to break down and lend maximum flavor, give the syrup plenty of time to simmer and break down. At least 8-10 minutes!
- Press firmly when straining. Use the back of a spoon to press down on the strawberry solids to get every bit of flavor into your syrup. Be sure to reserve those strawberries for toppings on toast or ice cream, too!
- Cool completely. Allow the syrup to cool fully before storing to prevent condensation inside your container. Plus, since this syrup contains sugar it will be very hot coming off of the stove! So don’t pour it into glass until it is just warm to the touch.
Variations and Substitutions
- Berries: Try mixing strawberries with raspberries or blackberries for a mixed berry syrup.
- Natural sweeteners: Substitute honey or maple syrup for half the sugar for a different flavor profile.
- Spiced version: Add a cinnamon stick or star anise while simmering for a warming touch.
- Thickness: For a thicker syrup, add 1 tablespoon cornstarch mixed with 1 tablespoon water during the last minute of cooking.
- Less sugar: Reduce the sugar to ½ cup for a more natural taste. It will be tangier and less sweet though!
Recipe FAQs
Homemade syrup has no artificial colors, so the color comes purely from the berries. The ripeness and variety of your strawberries will affect the final color.
Yes! Frozen strawberries work just as well. Just let them thaw slightly before cooking, or add a couple of extra minutes to the simmering time to ensure they release their juices.
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Storage
Storage: Store in an airtight container or glass bottle for 1-2 weeks in the refrigerator. The syrup may thicken when chilled but will loosen when warmed or brought to room temperature.
Freeze: This syrup can be frozen for up to 3 months. Transfer to freezer-safe containers, leaving some space for expansion. Thaw in the refrigerator before using.
What to Serve with Strawberry Syrup
This versatile strawberry syrup recipe can be served in so many fun ways! Pour it over stacks of chocolate chip pancakes or crisp waffles for a weekend breakfast, or swirl it into strawberry yogurt parfaits for an extra layer of flavor.
For beverages, use it as a strawberry simple syrup by adding a splash to sparkling water for homemade strawberry soda, or mixing it into frozen lemonade for a pretty pink strawberry lemonade! It can also be added to iced tea, for the perfect strawberry tea.
Use it to flavor homemade ice cream or drizzle over a scoop of strawberry cheesecake ice cream. The syrup also makes a beautiful topping for cheesecake, pound cake, or angel food cake, and can be brushed between cake layers for added moisture and flavor!
And for my coffee lovers out there, you can create a strawberry latte by adding a spoonful to your morning cup of coffee. The homemade quality means you get pure strawberry flavor without the artificial taste commonly found in store-bought versions!
Other Recipes to Try
- Lemon Cream Scones
- Strawberry Rhubarb Crumble
- Berry Fruit Salad
- Mini Strawberry Tartlets
- Mixed Berry Yogurt Parfaits
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Homemade Strawberry Syrup
Ingredients
- 2 cups fresh strawberries, hulled and sliced (or frozen, thawed)
- 1 cup granulated sugar
- 1 ½ cups water
- 1 tablespoon lemon juice, optional, for brightness
Instructions
- In a medium saucepan, combine the strawberries, sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Let cook for 8-10 minutes, or until the strawberries soften and release their juices.
- Add in lemon juice if using and stir.
- Remove from heat and strain the mixture through a fine-mesh sieve, pressing down to extract as much liquid as possible. (Save the leftover strawberry pulp for yogurt, toast, or desserts!)
- Let it cool before storing.
- Transfer to a sealed jar or bottle and refrigerate for up to 1-2 weeks.
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Notes
- For a smoother texture: blend the mixture with an immersion blender or regular blender.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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