Strawberry Simple Syrup

Strawberries and summer just go hand in hand. And one of the best ways to capture their sweet, juicy flavor? Turn them into simple syrup.

I started making this when I had a carton of strawberries about to go bad. Strawberries are a fridge staple in my house, as they’re one of the few fruits I can get my youngest to consistently eat.

Strawberry simple syrup is fruity, vibrant, and a splash of this homemade syrup upgrades drinks in a way that store-bought versions just can’t match (admit it, store-bought tastes like a Jolly Rancher to you, too. Ha!).

What Is Strawberry Simple Syrup?

Fresh strawberries simmered with sugar and water until a concentrated, sweet syrup forms. The heat pulls all that natural strawberry flavor out, and the sugar dissolves into it, creating a liquid sweetener that mixes well with both hot and cold drinks.

Unlike muddled fruit or purées, a well-strained syrup adds clean flavor without pulp, seeds, or texture—making it perfect for cocktail recipes and mocktails.

How I Use Strawberry Simple Syrup

This syrup is one of those ingredients that works everywhere. I’ve used it in cocktails with vodka, rum, and gin. I’ve stirred it into lemonade and iced tea. I’ve even drizzled it over vanilla ice cream when my kids complained it was too “boring.”

If you’re building a home bar, this is one of those simple syrups that earns its spot quickly.

5 Cocktails That Use Strawberry Simple Syrup

Here are some of my go-to drinks when I have this syrup on hand.

Strawberry Gin Sour

2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz strawberry simple syrup. Shake with ice in a Boston shaker, strain into a coupe glass, and garnish with a strawberry slice.

Strawberry Vodka Lemonade

1.5 oz vodka, 1 oz strawberry simple syrup, topped with fresh lemonade. Serve over ice in a highball glass with a lemon wedge and a strawberry.

Strawberry Rum Smash

2 oz white or aged rum, 0.75 oz lime juice, 0.5 oz strawberry simple syrup, fresh mint. Muddle the mint first with a cocktail muddler, shake everything with ice, then strain over crushed ice.

Strawberry Spritz

1 oz strawberry simple syrup, prosecco, and a splash of soda water. Build it in a wine glass over ice.

Strawberry Margarita

2 oz tequila, 1 oz lime juice, 0.5 oz strawberry simple syrup. Shake with ice, strain into a salt-rimmed lowball glass over ice.

Mocktail Ideas (No Alcohol Needed)

Try it in strawberry lemonade (just fresh lemon juice, strawberry syrup, and water). Or make a strawberry mint soda with muddled mint and sparkling water. It’s also great in iced tea—black or green, both work.

And if you’re feeling nostalgic, mix it with milk for homemade strawberry milk that tastes way better than anything from a squeeze bottle.

For non-alcoholic spirit options, non-alcoholic gin or non-alcoholic whiskey both work well as a substitute with strawberry syrup in the recipes above.

Fresh vs Frozen Strawberries

I’ve made this with both, and here’s what I’ve learned.

Fresh strawberries give you brighter flavor and better color. If it’s strawberry season and you’ve got access to good berries, use fresh.

Frozen strawberries work fine too, especially in the off-season. The flavor’s a little softer, and they release more water, so you might want to simmer them a bit less. Just thaw them first and don’t mash them.

Why Clarity Matters

If you want a clear syrup (which looks way better in drinks), don’t press or mash the strawberries. Pressing forces pulp and seeds through the strainer, and that’s what makes syrup cloudy.

Just let the heat do the work. Strain gently. If you want it extra clear, strain it twice—once through a fine-mesh strainer and once through cheesecloth.

Clear syrup also lasts longer in the fridge.

And the fruits you didn’t mash? Let them strain for a bit on a cookie sheet, then pop them on a parchment-lined cookie sheet in the oven (180F degrees) or in your dehydrator for candied strawberries. Remember to flip the berries every hour or so, so they don’t stick to your rack or parchment paper.

How to Store Simple Syrup

I keep mine in a clean glass jar in the fridge. It’ll last about two weeks.

If you want to make a big batch, freeze it in silicone ice cube trays. Pop out a cube whenever you need it. Frozen, it’ll keep for up for several month.

If you see mold, smell anything off, or notice it getting really cloudy it’s time to trash your syrup and make fresh stuff.

I use these 4 oz glass mason jars for storing small batches in the freezer. They’re the perfect size and don’t take up much space.

A Few Tips Before You Start

• Use ripe strawberries. Sweeter berries make better syrup.
• Don’t mash the fruit while it’s cooking. Let the heat extract the flavor.
• Taste before you store it. Sweetness varies depending on the berries.
• If you’re making cocktails, double strain for a cleaner finish.

Flavor Twists to Try

Once you’ve got the basic recipe down, it’s fun to experiment.

Add fresh basil while the strawberries steep for a strawberry basil syrup. Add sliced ginger for a little kick. Throw in half a vanilla bean for something richer. Or stir in a teaspoon of balsamic vinegar after straining for a savory-sweet version that’s great in cocktails.

Troubleshooting

Can I use less sugar? You can, but it won’t last as long. Sugar acts as a preservative, so cutting it back means the syrup will spoil faster. For best shelf life, stick with a 1:1 ratio.

Can I use honey or maple syrup instead of sugar? Yes, but the color will be darker, and you’ll taste the honey or maple in the background, so it won’t be a “pure” strawberry flavor.

Can I can this for long-term storage? This recipe is designed for the fridge or freezer, not shelf-stable canning. You will need to check your PH levels with a meter (I use this one) to make sure you have enough acid in your syrup to prevent botulism.

Strawberry Simple Syrup Recipe

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 ½ cups strawberries, hulled and quartered

Method 1: Quick & Bold Flavor

1. Combine the water and sugar in a medium saucepan. Stir and bring to a boil over medium-high heat until the sugar dissolves.
2. Add the strawberries and bring back to a gentle boil, then drop it down to a simmer.
3. Cook for about 15 minutes until the strawberries soften and the liquid turns deep red.
4. Remove from heat and let it cool.
5. Strain through a fine mesh strainer without pressing on the berries.
6. Transfer to a clean jar. Store in the fridge for up to 2 weeks or freeze for several months.

Method 2: Simmer & Steep for Extra Depth

1. Wash and hull the strawberries, then slice them in half (leave smaller ones whole).
2. Combine water and sugar in a medium saucepan. Stir until the sugar starts to dissolve.
3. Bring to a boil, then reduce heat and add strawberries.
4. Simmer for 10 minutes.
5. Remove from heat and let the strawberries steep in the hot syrup for 15 minutes (test your syrup to make sure it get to the flavor you like. You may need a little more steeping time).
6. Strain through a fine mesh strainer without pressing the fruit.
7. Let it cool to room temperature, then transfer to a clean glass jar. Refrigerate up to 2 weeks or freeze up to 3 months.

What You’ll Need

If you’re making this regularly, a few good tools make the process easier. I use a saucepan to cook my syrups, a fine-mesh strainer for clarity and cheesecloth when I want it extra smooth.

For cocktails, I keep a Boston shaker, a cocktail muddler, and a citrus juicer on hand. And I love using dehydrated strawberry slices as cocktail garnishes when fresh ones aren’t in season.

For more cocktail recipes and simple syrups, check out my Amazon shop for all my favorite bar tools and ingredients.

And if you’re looking for more cocktail talk and recipes, I chat about all of this stuff (and more) on my podcast, Twist Happy Hour. It’s a fun mix of drinks, conversation, and whatever else comes up. Cheers!