Easy Homemade Strawberry Syrup

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This is an easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

That luscious homemade strawberry syrup pictured up there is something that I look forward to every summer.

And during my “knocked up” time when my palate is very picky, this syrup is added to my non-alcoholic beverages, gets me through the heat, and keeps the budget down.

While strawberry season is in full swing, I make strawberry syrup as much as possible and keep it in the fridge. It’s great used in seltzer, drizzled over no-bake cheesecake, the best pancakes ever or anything else you may want to give a strawberry flavor.

This is an easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Place your chopped strawberries in a small pot. Toss with lemon juice, if you choose.

This is an easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Pour sugar over chopped strawberries and stir.

This is an easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Pour water over the berries and stir yet again. Lots of stirring, y’all.

This is an easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Turn on the stove to medium heat and bring the mixture to a boil. Once it reaches a boil, turn heat to low and let simmer for 10 minutes.

Occasionally, I’ll want to skim off any impurities that come to the top of the syrup. They look like foam and should be easy to skim with a soup spoon.

This is an easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Once the mixture is done, pour through a strainer into a heat-safe container. I like to pour the syrup into my pyrex measuring cup, THEN pouring into another container, like a small mason jar.

That’s it! This lasts for a long time in the fridge, although I guarantee that it won’t last more than a few days once you taste it.

This is any easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Homemade Strawberry Syrup

1 pint strawberries, hulled and chopped
1 cup water
1/2 cup sugar
1 tablespoon lemon juice (optional)

Place strawberries, sugar, lemon juice (optional) and water in a saucepan and cook over medium heat until it boils.
Once it comes to a boil, turn heat to low and let simmer for 10 minutes. Skim off any impurities while the mixture is simmering.
After 10 minutes, put mixture through a strainer and push the mixture to get as much of the juice out as possible. Once done, throw out the pulp (or save it and mix into plain oatmeal in the morning!).
Place the syrup back in the saucepan. Turn heat back to medium, bring to a boil and cook for another 2 minutes.
Once done, place in a heat-proof container, like a small mason jar, and store for up to 2 weeks in the fridge.

When I make this into strawberry seltzer, I add 2 tablespoons of syrup to an 8oz glass and mix with cold seltzer. If that’s not sweet enough for you, feel free to up it a tablespoon or two.

Yield: 12 servings

Easy Homemade Strawberry Syrup

This is any easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

This is any easy recipe for homemade strawberry syrup. Make a little, or a lot, and it will last for months in the fridge.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 2 minutes
Total Time 19 minutes

Ingredients

  • 1 pint strawberries, hulled and chopped
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice (optional)

Instructions

    1. Place strawberries, sugar, lemon juice (optional) and water in a saucepan, and cook over medium heat until it boils.
    2. Once it comes to a boil, turn heat to low and let simmer for 10 minutes. Skim off any impurities while the mixture is simmering.
    3. After 10 minutes, put mixture through a strainer, and push the mixture to get as much of the juice out as possible.
    4. Once done, throw out the pulp (or save to mix into plain oatmeal for breakfast!).
    5. Place syrup back in the saucepan.
    6. Turn heat back to medium, bring to a boil and cook for another 2 minutes.
    7. Once done, place in a heat-proof container, like a small mason jar.
    8. Store for up to 2 weeks in the fridge.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 0g

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

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6 Comments

  1. 6.24.10
    Kathy said:

    Sounds very good. I’ll have try it. Fresh strawberry season here.

  2. 6.24.10
    Precious said:

    Thanks so much! This recipe is a keeper for me.

  3. 6.24.10
    Katrina said:

    I wonder how you could can / freeze this? If you have to do something special….
    Sounds great though – Thank you!

  4. 6.24.10
    Lucky said:

    This looks great! I bet it would work with peaches too which would help with my peach iced tea mission that I’ve been on.

  5. 6.25.10
    Amiyrah said:

    Lucky, yes it works with peaches too. A pint is 2 cups, so you would need 2 cups of chopped up peaches. This is also great with blueberries, which is what I use when blueberry season rolls around. I also use peaches to make jam when I get a surplus. It’s an old Martha Stewart recipe that she just re-released in the latest edition of her magazine. Next time I make it, I’ll post a pic and the recipe.

    Katrina,

    no idea how it would fair frozen or canned, but why not try it out? I would try it frozen first to see how that comes out since it would be the easier of the two lol.

  6. 6.26.10
    Anonymous said:

    Pouring into an icecube tray then transferring to a freezer bag seems like it would be the perfect portion to thaw/heat for pancakes/ice cream/etc or just popping it frozen into a glass of lemonade or something. I’ll have to try this. We have a ton of strawberries right now.

    Rae

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