Simple Strawberry Syrup Recipe
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Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes!
Okay, so this strawberry syrup is something that happens fairly often around my house. Especially during the peak of strawberry season!
Once you make it and use it a couple of times, you’ll totally be as obsessed with making and having it in your refrigerator as I am. I feel certain.
Simple as can be to make, a container of this strawberry syrup is made about once a week and disappears fairly quickly. We use it in numerous recipes from homemade strawberry milk to milkshakes, to drizzling over baked meringues, pancakes, waffles, and even biscuits.
It’s pretty addictive.
As a matter of fact, I have a pretty funny story about it.
A few years back, my son’s friend Ethan went on a trip to Florida with our family over spring break. Florida strawberries were just unbelievably delicious and I couldn’t help buying a flat of them from a local farmer’s stand while we were there. With only a tiny RV refrigerator, I knew as much as I loved strawberries, I couldn’t take up the entire thing with them!
So, I did what any Mama would do. I made batches of this strawberry syrup for strawberry milkshakes! Ha!
Well, most Mama’s would probably have frozen the majority of their strawberry haul, but since our freezer storage was even smaller than our refrigerator storage I went the strawberry syrup direction!
Anyway, Ethan loved those strawberry milkshakes nearly as much as I did and for the longest time, every time he’d visit he’d ask if I had any strawberry syrup. I’m happy to say that I usually did! 🙂
To make it, you really only need three ingredients, a saucepan, a cooktop and a blender! In just a jiffy you have this strawberry deliciousness and your kitchen smells like absolute strawberry heaven!
If you are watching your sugar intake, I have used sugar substitutes in place of sugar and had good results. You’ll just want to adjust to your personal taste and based on the substitute that you are using.
My strawberry syrup recipe also freezes well, so that you have it throughout the year! Just make sure that you’ve chilled your syrup well, place it into freezer-safe containers, label and freeze!
Here’s my simple strawberry syrup recipe. Just think of all the possibilities! I hope you love it as much as we do!
Simple Strawberry Syrup Recipe
Ingredients
- 2 cups sliced fresh strawberries
- ½ cup granulated sugar
- ½ cup water
Instructions
- Add strawberries, granulated sugar, and water to a medium saucepan and bring to a boil over medium-low heat. Reduce heat and allow to simmer about 10 minutes. Remove from heat and pour into jar of a blender. Blend on high speed for 10 seconds or until smooth.
- Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes or overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
How long does it lasts? Stored in the refrigerator of course.
Hoped to make light pink frosting with this but it’s mostly a gray color, like another poster said. Any advice on getting a red hue? I used organic strawberries. It also seems really watery. Maybe less water next time? Maybe I’ll puree in some frozen strawberries or raspberries to help with color? Was really hoping to avoid red dye.
Strawberry seeds drive me crazy, always getting stuck in my teeth. I want to strain this before it cools, is that necessary?
Well I strained it anyway and it’s perfect, I could eat this all on it’s own. I doubled the recipe but only used about 3/4 cup of sugar, it could probably even use less but it’s so tasty!
When using chunks of strawberries, I often slice off much of the very outside of the strawberry. (basically, removing just the seedy-exterior.) It does take a bit of extra time, but for some applications, I really dislike the texture of the seeds so I get many of them out that way. Of course, straining is more effective if it is an option.
This recipe is AWESOME and the strawberry buttercream is great I only made one change to the buttercream. I added 1/2 tsp of strawberry extract and the buttercream taste like strawberry ice cream it was fantastic. Thanks again for two great recipes
This buttercream is delicious! I did change it a bit using 1/2 cup strawberry purée and ljust a drop of milk. So good! Next time I plan to make the chocolate cake recipe on addapinch with this buttercream!
Hi,
I was just wondering what the yeild of this recipe is. I realized that you start off with 2 cups of strawberries and the 1/2 cup sugar and water but once it reduces after cooking, what is the approximate yeild? I am making strawberry cupcakes and frosting for my friend’s baby shower and I will need enough to use in the frosting for approx 50-60 people. I want to start planning ahead for ingredients. I appreciate any insight you can give me with this.
Thanks and this looks/sounds delicious!!!
Hi! I just tried recipe. I’m not what I did wrong. Like watery to me :/ more like a shake. Not like paste 🙁 normal? Or will it change once it’s cooled down?
Why does my syrup look so grey?
Hello! This looks amazing, I can’t wait to make it and try your Strawberry Buttercream recipe. I was wondering if you, or any of your readers, has ever tried pureeing the mixture in a food processor? I don’t have a blender, so I’d like to know if that could work.
Looks great, I can’t wait to try it either way!
Hi Casey,
It works fine to puree in a food processor as well. I hope you love it!
How would I do this to make strawberry shortcake ?