Homemade Strawberry Syrup

A bright, sweet, intensely strawberry-flavored syrup that’s perfect for pancakes, waffles, ice cream, cheesecake, milkshakes, lemonade, iced tea, and cocktails.

Ingredients

• 500 g (about 1 lb) fresh strawberries
• 200 g (1 cup) granulated sugar
• 120 ml (½ cup) water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract — optional
• A tiny pinch of salt — optional

Equipment

• Medium saucepan
• Wooden spoon or spatula
• Fine-mesh strainer
• Bowl or measuring jug
• Clean glass bottle or jar with a lid
• Funnel — optional

Instructions

1. Prepare the strawberries

Wash the strawberries thoroughly and remove the green tops.

Cut large strawberries into quarters and smaller ones in half. You don’t need perfectly uniform pieces because they’ll be cooked and strained later.

2. Combine the ingredients

Add the strawberries, sugar, and water to a medium saucepan.

Place the saucepan over medium heat and stir gently until the sugar begins to dissolve.

3. Cook the strawberries

Bring the mixture to a gentle simmer.

Once simmering, reduce the heat to medium-low and cook for approximately 15–20 minutes, stirring occasionally.

The strawberries will become very soft, release their juices, and the liquid will turn a deep red.

Avoid boiling aggressively. A gentle simmer helps preserve the fresh strawberry flavor and prevents the syrup from becoming overly thick or caramelized.

4. Add lemon juice

Stir in the lemon juice during the last few minutes of cooking.

The lemon juice adds a little acidity, balances the sweetness, and helps make the strawberry flavor taste brighter.

If using vanilla, stir in the vanilla extract after removing the pan from the heat.

5. Strain the syrup

Place a fine-mesh strainer over a bowl or large measuring jug.

Pour the strawberry mixture through the strainer.

Allow the liquid to drain naturally, then gently press the strawberries with the back of a spoon to extract more syrup.

For a clearer, smoother syrup, don’t press too hard, as pressing the fruit can push pulp through the strainer.

6. Check the consistency

The syrup will still be relatively thin while hot. It will thicken somewhat as it cools.

For a thin syrup, suitable for drinks and lemonade, you can use it as-is.

For a thicker dessert syrup, return the strained liquid to the saucepan and simmer over low heat for another 5–10 minutes, stirring occasionally.

Don’t reduce it too far—the syrup becomes noticeably thicker after refrigeration.

7. Cool and store

Let the syrup cool to room temperature for about 20–30 minutes.

Transfer it to a clean, airtight glass jar or bottle and refrigerate.

Storage: Use within approximately 1–2 weeks when refrigerated. For longer storage, freeze the syrup in small portions or ice-cube trays.

How to use it

• Pancakes & waffles: Drizzle 1–3 tablespoons over the top.
• Ice cream: Pour warm or chilled syrup over vanilla ice cream.
• Milkshakes: Blend 2–3 tablespoons into a vanilla or strawberry milkshake.
• Lemonade: Add 1–2 tablespoons per glass and adjust to taste.
• Iced tea: Stir in 1–2 tablespoons for strawberry iced tea.
• Yogurt: Swirl it into Greek yogurt with granola.
• Cheesecake: Drizzle over individual slices.
• Cake: Brush a little syrup onto cake layers to keep them moist and add strawberry flavor.

Pro tips

For stronger strawberry flavor: Use very ripe, fragrant strawberries. The better the berries taste, the better the syrup will taste.

For a thicker syrup: Use less water or simmer the strained syrup longer. Don’t simply add a lot more sugar, because it can make the syrup excessively sweet.

For a smoother syrup: Strain twice through a fine-mesh strainer.

For an especially vibrant color: Add the lemon juice toward the end of cooking and avoid prolonged, vigorous boiling.

Don’t throw away the cooked strawberries. They can be mixed into yogurt, oatmeal, smoothies, or spread on toast like a quick strawberry compote.