Pages Menu
Categories Menu

Posted by on May 18, 2015 in spring, summer | 0 comments

Strawberry Simple Syrup

Strawberry simple syrup from scratch | Kitchen 1204

Strawberry-infused drinks and cocktails should start with real strawberries, right? (Yes!) Even though making strawberry simple syrup from scratch takes some time, it’s totally worth the effort to avoid fake strawberry flavor. This syrup is also great for making sweet strawberry tea, brushing onto cakes to keep them moist, and as a base for sorbet or gelato. You can make it a few days in advance so your bar is ready to go for whatever spring or summer fête might come your way.

A note on sugar: Traditionally, simple syrup is made with regular, white, granulated sugar. I typically have organic cane sugar on hand (it’s less refined and I know it comes from organic sugar cane rather than a genetically modified source). However, it’s all still sugar and should all be moderated. I’m not here to tell you what kind of sugar to buy or how much you should or shouldn’t consume, but as with all ingredients, it’s good to do your homework.

Strawberry Simple Syrup

Yield: 3+ cups


  • 1 lb strawberries
  • 2 c water
  • 2 c sugar
  • 1 c fresh mint or basil, packed (optional)


  • 1. Halve strawberries, leaving the hulls/greens on. Place in a medium pot with 2 c water and 2 c sugar (berries should be mostly covered). Place over medium heat, stirring to help dissolve sugar. Bring to a light boil, then cover and continue to simmer for about 20 more minutes. Water should be red and strawberries should be almost white looking.
  • 2. Remove syrup from heat. Strain with a fine mesh strainer. Lightly press strawberries with the back of a spoon to remove water, careful not to push fruit through mesh.
  • 3. Mint or basil variation: Place herbs (stems and all) in a heat-proof bowl. Pour hot syrup over the herbs. Cover the bowl with a plate or lid and let steep for 20-30 minutes. Strain out herbs pour syrup into an airtight container. (If you're not using herbs, transfer syrup to an airtight container and allow it to cool, uncovered, for 15-20 minutes.)
  • 4. Cover and refrigerate until completely cool.
  • Notes

    Simple syrup will last several days in the fridge.

    If you want thicker syrup for pancakes, etc, reduce it down by boiling for a few minutes in step 3. Remember that it will continue to thicken as it cools, so don't boil it all the way down to your desired thickness!

    Post a Reply

    Your email address will not be published. Required fields are marked *

    « « Strawberry + Chèvre Ice Cream | Pink Strawberry Lemonade » »