This strawberry simple syrup is made with just three simple ingredients and comes together in about 20 minutes. Made with real strawberries, sugar, and water, it’s an easy way to add fresh berry flavor to lemonade, iced tea, coffee drinks, pancakes, ice cream, and more.
Perfect for strawberry season or warm afternoons spent in the kitchen, this homemade syrup is one of those simple recipes you’ll find yourself reaching for all summer long. A small jar in the refrigerator makes it easy to add a little sweetness to both drinks and desserts whenever the mood strikes.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
- Strawberry lemonade – Stir a few tablespoons into homemade lemonade for a simple strawberry lemonade. It’s one of the easiest ways to make an ordinary pitcher feel a little more special.
- Strawberry iced tea – Add a splash to iced black tea or green tea for a refreshing summer drink. The berry flavor pairs beautifully with both classic and herbal teas.
- Strawberry sparkling water – Mix with sparkling water for a simple homemade soda. Light, bubbly, and refreshing, it’s perfect for warm afternoons on the porch.
- Strawberry matcha – Add a spoonful to an iced matcha latte for a coffee-shop-inspired drink at home. The sweetness of the strawberries balances the earthy matcha beautifully.
- Strawberry vanilla syrup – Stir in a splash of vanilla extract while the syrup cools. The vanilla adds warmth and creates a flavor that’s especially lovely in coffee drinks.
- Dessert topping – Warm slightly and spoon over pancakes, waffles, cheesecake, or vanilla ice cream. It also makes a beautiful topping for pound cake, yogurt bowls, and summer desserts.
Recipe Tips
Use ripe strawberries – The sweeter and more fragrant the berries, the better the finished syrup will taste. This is one of my favorite ways to use strawberries when they’re at their seasonal peak.
Slice berries evenly – Smaller pieces cook down more quickly and release their juices more evenly. This helps create a smoother syrup and more consistent flavor.
Keep the simmer gentle – A low simmer preserves the fresh strawberry flavor and keeps the syrup tasting bright and fruity. Boiling too aggressively can dull some of those delicate berry notes.
Stir occasionally – This encourages even cooking and helps prevent sticking on the bottom of the saucepan. A quick stir every few minutes is all you need.
Don’t rush the straining – Let the syrup drain naturally through the sieve. The extra few minutes are worth it for a beautifully smooth syrup.
Avoid pressing the berries – Pressing can push excess pulp into the syrup and create a cloudy texture. Let gravity do the work for the clearest result.
Cool completely before storing – Allowing the syrup to cool fully helps preserve both the flavor and color. It also prevents excess condensation from forming in the storage jar.
Save the berries – The strained strawberries are too good to waste. Spoon them over oatmeal, yogurt, pancakes, waffles, or even vanilla ice cream for an easy treat.
Instructions
- Prepare the strawberries: Wash, hull, and slice the strawberries into small pieces. Smaller pieces cook down faster and release more juice as they simmer.
- Combine ingredients: Add the strawberries, sugar, and water to a medium saucepan and stir to combine. The sugar will begin drawing moisture from the berries almost immediately.
- Dissolve the sugar: Place over medium heat and stir occasionally until the sugar has fully dissolved into the liquid. The mixture will become glossy and fragrant.
- Bring to a simmer: Once the mixture begins to bubble gently, reduce the heat to low and allow it to simmer slowly. This helps preserve the freshest strawberry flavor.
- Cook the syrup: Simmer for 12–15 minutes, stirring occasionally, until the strawberries are very soft and the syrup develops a deep pink-red color.
- Cool briefly: Remove from the heat and allow the mixture to rest for about 5 minutes before straining. This makes handling it a little easier.
- Strain: Pour through a fine mesh sieve into a heat-safe bowl or measuring cup. Allow the syrup to drain naturally without pressing the berries.
- Cool completely: Let the syrup cool fully before transferring it to a jar or bottle for storage.
Freezing & Storage
- Refrigerator – Store the syrup in an airtight jar or bottle in the refrigerator for up to 2 weeks. The flavor stays bright and fresh, making it easy to add a little strawberry sweetness to drinks and desserts throughout the week.
- Cool completely before storing – Allow the syrup to cool fully before transferring it to a storage container. This helps preserve the best flavor, color, and texture.
- Freeze for longer storage – Pour the syrup into ice cube trays and freeze until solid. Individual cubes are convenient for adding to lemonade, sparkling water, iced tea, and other summer drinks.
- Label the jar – If you enjoy making seasonal syrups, adding the date to the jar makes it easy to keep track of freshness.
- Natural separation may occur – After sitting in the refrigerator, some separation is completely normal. Simply give the syrup a quick stir or shake before using.
Recipe FAQs
More Coastal Cottage Summer Recipes
Strawberry Simple Syrup
Equipment
- Medium saucepan
- Fine mesh strainer
- Heat-safe bowl or large measuring cup
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups
- Glass jar or bottle for storage
Ingredients
- 2 cups fresh strawberries hulled and sliced (300 grams)
- 1 cup granulated sugar 200 grams
- 1 cup water 240 grams
Instructions
- Prepare the strawberries: Wash, hull, and slice the strawberries into small pieces.
- Combine ingredients: Add the strawberries, sugar, and water to a medium saucepan and stir to combine.
- Dissolve the sugar: Place over medium heat and stir occasionally until the sugar has completely dissolved.
- Bring to a simmer: Once the mixture begins to bubble gently, reduce the heat to low.
- Cook the syrup: Simmer for 12–15 minutes, stirring occasionally, until the strawberries are very soft and the syrup develops a deep pink-red color.
- Cool briefly: Remove from the heat and allow the mixture to rest for about 5 minutes.
- Strain: Pour through a fine mesh sieve into a heat-safe bowl or measuring cup. Allow the syrup to drain naturally without pressing the berries.
- Cool completely: Let the syrup cool fully before transferring it to a jar or bottle.
- Store: Refrigerate until ready to use.
Notes
Did you try this recipe?
If you give it a try, I hope it fills your kitchen with something comforting. I’d love to see your version—tag me on IG @rubyscozycottage
Ruby Ann
Lifestyle blogger blending cottage comfort with a warm, bookish cozy-academia charm. I share whimsical, cozy recipes, gentle cottage inspiration, and the everyday magic that makes home feel inviting and quietly enchanting.
