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Nothing’s better than a sweet, homemade strawberry syrup in the middle of summer! Use it as a strawberry pancake syrup, ice cream topper, or sugar substitute in your favorite beverages. All you need is 2 basic ingredients!
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Once the peak of strawberry season hits, we’re always looking for ways to use up extra strawberries. This strawberry simple syrup recipe is the easiest way to use them up and is our current favorite way to sweeten up summer mocktails and brunch recipes.
It’s a great alternative for classic simple syrup or really any sweet syrup. Skip the store-bought versions at the grocery store this year and make your own fresh strawberry simple syrup from scratch with just a couple of simple ingredients. No citric acid, no artificial flavorings, and no high fructose corn syrup – just a 100% natural, sweet strawberry flavor!
Ingredients You’ll Need
- Strawberries: Fresh strawberries have a naturally sweet, juicy flavor that’s perfect for sweetening a simple syrup. It also turns this homemade strawberry syrup a vibrant reddish pink without the need for any food coloring! For this recipe, we highly recommend using the ripest, sweetest strawberries you can find. The sweeter the strawberries, the better flavor your strawberry simple syrup will have!
- Sugar: In order to let the strawberry flavors shine, we used white, granulated sugar. It has a great neutral flavor and melts seamlessly into the syrup. If vegan, opt for organic sugar. Our favorite is Wholesome Sweet’s Organic Fair Trade Cane Sugar.
How to Make Strawberry Syrup
- Cook the strawberries and sugar. In a pot over medium heat, add the sugar and chopped strawberries. Cook for about 10 minutes, stirring constantly, until thickened and syrup-like.
- Strain. Place a fine mesh strainer over a medium-sized heat-proof mixing bowl. Pour the hot strawberry simple syrup into the strainer. Mix gently with a cooking utensil until a majority of the syrup liquid has separated from the fruit pulp.
- Cool, then serve. Allow the strawberry simple syrup to cool to room temperature. As it cools, it will continue to thicken. Then, use as desired.
We originally developed our homemade strawberry syrup to pair with this Strawberry Mojito Mocktail, but this syrup can be used for much more than mocktails and cocktails.
- Breakfast ideas: Add the homemade strawberry syrup to a squeeze bottle and drizzle this Strawberry Simple Syrup on your favorite desserts just as you would use maple syrup. We love it on Classic French Toast, Blender Oatmeal Pancakes, Vegan Waffles, or even this Citrus and Berry Chia Pudding.
- Dessert ideas: Spoon it over Vegan Frozen Yogurt, this Vegan Milkshake, this Vegan Strawberry Shortcake, or this Raw Chocolate & Coconut Vanilla Ice Cream.
- Fruit Salads: Sweeten up your favorite fruit salad like this Watermelon Mojito Salad or this Rainbow Fruit Salad.
- Beverage sweetener: If your summer beverage needs a little added sweetness, add a splash of this strawberry simple syrup. Give it a try in our Strawberry Lemonade Recipe, homemade iced tea, or use it to make your own homemade strawberry milk. You can even add it to a Classic Margarita for a Strawberry Margarita Twist.
If you’re out of fresh strawberries or don’t have quite enough to make a full 3/4 cup, replace the strawberries with similar fresh berries.
- Blueberry syrup: Blueberries are more tangy than strawberries and will make a slightly more tart syrup.
- Raspberry syrup: The most tart of the bunch! If using raspberries, you may need additional granulated sugar to sweeten to taste.
- Mixed berry syrup: Use a mix of raspberries, blueberries and strawberries for a sweet and tangy variation.
Yes, if strawberries aren’t in season or you only have frozen on hand, they can be substituted 1:1. Note that frozen strawberries contain more excess moisture and will likely need to be simmered for longer to thicken.
If you’ve simmered your syrup for 10-15 minutes and it still hasn’t thickened, you can stir in a cornstarch slurry to help. Start with 1-2 teaspoons of cornstarch mixed with 2-4 teaspoons of water and stir it into the syrup while simmering. Continue to cook until a thicker syrup is achieved. Keep in mind that the syrup will continue to thicken as it cools so don’t make it too thick!
This recipe will make about 1/3 cup of syrup but will depend on how well you strain the strawberry pulp. If you need additional syrup, double or triple the recipe as needed.
Great question! The leftover strawberry puree made from straining the liquid can be reserved and used in any recipe you’d otherwise use a strawberry jam. Slather it on a slice of buttered toast, add it on top of crepes, rye waffles, or buttermilk pancakes, or use it to fill our homemade vegan pop tarts!
Then, when ready to use, transfer the frozen syrup to the refrigerator until liquid again. Enjoy as usual.
Homemade strawberry simple syrup is perishable and must be stored in the refrigerator. When stored in an airtight container such as a glass mason jar, this homemade syrup can last for up to 1 week.
If needed, it can also be frozen for up to 2 months. To freeze, allow the syrup to cool completely then transfer to a freezer-safe container or pour into an ice cube tray and freeze in small cubes.