I originally whipped up this homemade fresh strawberry simple syrup to swirl into my morning iced vanilla latte, but it quickly became one of those versatile, “how did I live without this?” staples in my fridge. Made with just five fresh ingredients like real strawberries, a hint of vanilla, and a squeeze of fresh lemon to make the flavors pop, this strawberry syrup completely transforms your drinks and even desserts. Trust me, this deep naturally pink-red syrup is going to be the new star of your homemade syrup collection!
Because you guys (and me honestly) loved my banana syrup recipe, I knew I had to make more fresh syrup flavors. So when it came to this strawberry syrup, I knew it had to taste like actual strawberries. You know the flavor: the bright, sweet, jammy taste you get from a perfectly ripe summer berry, not the overly sweet and artificially dyed, artificial kind you find in a plastic pump bottle. I wanted to create something elevated using real ingredients I already had in my kitchen. Whether you drizzle it over homemade vanilla ice cream, stir it into your morning matcha or coffee, stir it in a fresh lemonade or crisp can of soda, or pour it over a stack of gluten free pancakes, you’ll want to make this on repeat!
Why You’ll Love This Syrup Recipe
- It has has simple ingredients. This syrup is made with five simple ingredients you already have at home like strawberries for natural sweetness and depth of flavor
- No additives or artificial dyes. I love that this syrup is REAL; it doesn't contain any weird additives or dyes you'll find in store bought syrups. Real ingredients, real flavor, and really delicious.
- It is versatile. Perfect for lattes, vanilla ice cream, pancakes, cocktails, and more!
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Strawberry Syrup Ingredients, Equipment & Tested Substitutions
- Fresh strawberries. If you don't have any fresh strawberries to make this syrup, frozen strawberries will work too!
- Granulated sugar. Granulated sugar works so well for this recipe, but if you want to do less refined sugar, you can do honey but only do ¾ cup of honey instead of a full cup of sugar.
- Water. Simple syrup needs equal parts water and sweetener (usually granulated sugar) so there is no substitute for water.
- Fresh lemon juice. Fresh lemon juice gives the syrup more of a zing and brighter flavor, however, other bottled lemon juice will work for this recipe too if fresh lemons are not on hand.
- Vanilla. Use real vanilla extract if you can. Imitation vanilla extract works here as a substitute if you don't have real vanilla extract.
- Fine Mesh Strainer. A fine mesh strainer is key to separating the strawberry solids from your final syrup. You don't need to strain out the solids, but it gives the syrup a nice silky texture and also helps it last a bit longer in the fridge.
Simple Syrup Step by Step Instructions
1. Combine ingredients. Add fresh strawberries (or frozen if you don't have any fresh strawberries), granulated sugar and water to a small saucepan over medium heat. Stir gently to combine.
2. Simmer until strawberries break down. Bring to a gentle boil, then reduce heat to medium-low. Let it simmer, stirring occasionally and pressing the strawberries with the back of a spoon, until they've completely softened and the syrup is a deep pink-red.
3. Add lemon and vanilla. Remove from heat and stir in 1 tablespoon fresh lemon juice and ½ teaspoon vanilla extract.
4. Strain and cool. Pour the syrup through a fine mesh strainer into a glass jar or measuring cup, pressing the solids to extract every bit of flavor. Don't throw away those strawberry pieces though! Save the leftover fruit pieces to use to top your pancakes and waffles, ice cream, or even yogurt. Let the syrup cool for 15 minutes before serving. If you want a thicker syrup for spooning over ice cream instead of for drinks, skip the straining and just allow it to cool.
5. Store. Transfer to a sealed jar and refrigerate. The syrup keeps for up to 2 weeks. Give it a shake or good stir before using if it's been sitting.
Expert Tips & Tricks For Success
- Cool Completely Before Storing. Let the strawberry syrup cool completely before sealing in an airtight container to avoid condensation.
- Use of Syrup. This syrup tends to thicken in the fridge making it perfect for spooning over ice cream, pancakes or adding to your favorite drinks. Add a few tablespoons of water to thin it out if you prefer.
- Thinner syrup. If you like a even runnier thinner syrup add 2-3 extra tablespoons of water while simmering and make sure to strain the strawberry pieces.
- Thicker syrup. If you want a thicker syrup for spooning over ice cream instead of for drinks, skip the straining and just allow it to cool.
- Use a fine mesh strainer. A fine mesh strainer is key to separating the strawberry solids from your final syrup (if you want a typical simple syrup and not a thicker syrup).
Strawberry Syrup FAQs
What makes this recipe a simple syrup?
Simple syrup is a liquid sweetener made by dissolving sugar in water; typically in an equal 1:1 ratio. My homemade strawberry simple syrup is both 1 cup of water and 1 cup of granulated sugar. This ensures the sugar in the syrup is completely dissolved so it won't sink to the bottom of cold drinks like your morning coffee. If you choose to not strain the strawberry pieces, this recipe is more of a strawberry sauce or thicker syrup.
Can I use frozen strawberries instead of fresh strawberries?
Yes! Fresh strawberries is the best but if you want to make this syrup when strawberries are not in season and want a cheaper alternative, frozen strawberries work great. It might take a little longer since the fruit will need to thaw then cook down instead of just cooking down, but a couple more minutes is totally worth it to get that fresh strawberry syrup rather than store-bought artificial strawberry syrup.
What can I use this syrup with?
This strawberry simple syrup would be perfect for that morning coffee or matcha or if you are into the lemonade or soda craze, use it as a mix in for your lemonades and sodas (it is fabulous with a Diet Coke or Dr. Pepper). If you don't strain your fruit from the syrup to make a thicker syrup, this would be so good over some homemade ice cream: vanilla, chocolate, strawberry, coconut, or a fresh lemon sorbet.
What can I use the berry compote that was left over from straining the fruit from the syrup?
Don't throw away those strawberry pieces! Save the leftover fruit pieces to use to top your gluten free blueberry oat pancakes, gluten free pancake and waffles, ice cream, chocolate mousse, or even your breakfast yogurt.
How to store this strawberry simple syrup
Store your homemade strawberry syrup in a sealed airtight container that easily pour (like a mason jar) in the fridge. It’ll keep fresh for up to 2 weeks. Make sure to give it a little shake or stir with a spoon before using each time you want to use it.
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Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Homemade Fresh Strawberry Simple Syrup
Equipment
- 1 saucepan
- 1 Fine Mesh Strainer
- 1 Mason Jars (or another airtight container)
Ingredients
- 2 cups fresh strawberries hulled and halved
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Combine ingredients. Add fresh strawberries, granulated sugar and water to a small saucepan over medium heat. Stir gently to combine.
- Simmer until strawberries break down. Bring to a gentle boil, then reduce heat to medium-low. Let it simmer, stirring occasionally and pressing the strawberries with the back of a spoon, until they've completely softened and the syrup is a deep pink-red.
- Add lemon and vanilla. Remove from heat and stir in 1 tablespoon fresh lemon juice and ½ teaspoon vanilla extract.
- Strain and cool. Pour the syrup through a fine mesh strainer into a glass jar or measuring cup, pressing the solids to extract every bit of flavor. Don't throw away those strawberry pieces though! Save the leftover fruit pieces to use to top your pancakes and waffles, ice cream, or even yogurt. Let the syrup cool for 15 minutes before serving. Note: If you want a thicker syrup for spooning over ice cream instead of for drinks, skip the straining and just allow it to cool.
- Store. Transfer to a sealed jar and refrigerate. The syrup keeps for up to 2 weeks. Give it a shake before using if it's been sitting.
Notes
- Cool Completely Before Storing. Let the strawberry syrup cool completely before sealing in an airtight container to avoid condensation.
- Thinner Syrup. If you like a even runnier thinner syrup add 2-3 extra tablespoons of water while simmering and make sure to strain the strawberry pieces.
- Thicker Syrup. If you want a thicker syrup for spooning over ice cream instead of for drinks, skip the straining and just allow it to cool.
- Use a Fine Mesh Strainer. A fine mesh strainer is key to separating the strawberry solids from your final syrup (if you want a typical simple syrup and not a thicker syrup).
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