Whether you drizzle it on ice cream or add it to a strawberry matcha soda, this homemade strawberry syrup is perfect for dressing up any spring treat.
Homemade strawberry syrup is easy to make and perfect for cocktails, mocktails, or your favorite strawberry sundae.
I’ve been enjoying my strawberry matcha sodas so much, and they start with tasty homemade strawberry syrup. Since strawberry syrup is nearly upon us, this is a perfect way to use up those gallons of strawberries you were convinced you could eat. Or maybe that’s just a me problem. When I see beautiful, ripe strawberries, I can’t help but buy loads of them, and then it’s a race to finish them before they go bad. Fortunately, this strawberry syrup is a great way to use up lots of strawberries. Not only do you end up with lots of syrup, but you’ll have simmered strawberries that you can put on shortcakes, ice cream, or add to milkshakes.
How to make homemade strawberry syrup
What you need
- Strawberries: You’ll need 1 pound of fresh strawberries.
- Granulated sugar: I only use about ¾ cup of sugar for 1 pound of strawberries. If you like a sweeter syrup, you can add up to 1 cup of sugar instead.
- Water: You’ll need 2 cups of water.
How to make it
- Step 1: Trim and quarter the strawberries.
- Step 2: Combine them with sugar and water in a pot. Bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour.
- Step 3: Let cool for 1 hour.
- Step 4: Strain the syrup through a sieve into a large bowl. Transfer to an airtight jar or bottle and refrigerate for up to 3 weeks. Use the strained strawberries on ice cream or shortcakes.
Homemade Strawberry Syrup
Equipment
- Glass bottle for storing
Ingredients
- 1 pound fresh strawberries (trimmed and quartered)
- ¾ cup granulated sugar
- 2 cups water
Instructions
Prepare the strawberries:
- Combine the strawberries with sugar and water in a medium saucepan. Bring to a boil. Reduce the heat and simmer over low heat, uncovered, for 1 hour.
Cool the strawberries:
- Allow the strawberries to cool for 1 hour.
Strain the strawberries:
- Strain the strawberries through a fine mesh sieve. Transfer the syrup to an airtight jar or bottle. Reserve the cooked strawberries for another use.
Store the syrup:
- Store the strawberry syrup in the refrigerator for up to 3 weeks.
