Homemade Fresh Strawberry Simple Syrup
Wondering how to get that authentic, coffee-shop-quality strawberry flavor at home? All it takes is 5 simple ingredients and a quick simmer on the stove. You're going to want to pour this beautiful pink homemade fresh strawberry syrup over absolutely everything.
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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