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How to make a simple strawberry syrup

How To Make A Simple Strawberry Syrup

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 cups
Author Stephanie Chavez


  • 1 cup water
  • 3 cups strawberries, hulled and halved
  • 1/4 cup honey
  • 1 teaspoon fresh lemon juice


  1. In a 2-quart pot, on medium heat, combine water, strawberries, lemon juice, and honey (or sugar if using).
  2. Bring the water to a low boil, reduce heat to medium-low. Continue boiling on a low simmer for 15 minutes. Remove some of the foam that comes to the top as it simmers. After 15 minutes, check to see if it’s close to the consistency that you want. If not, keep it on a low simmer until it’s close to your desired consistency. Remember that it will continue to thicken a little more as it cools.
  3. Turn off the heat and let it cool at least 20 minutes.
  4. Separate the pulp and syrup by straining through a fine mesh sieve.
  5. Store in an airtight container in the fridge up to two weeks.

Recipe Notes

The syrup will be thinner (runnier) than a typical syrup that you find in stores. If you prefer a thicker syrup, use 1/2 cup water.

For the sweetener, you can also use granulated sugar instead of honey. Both do the job just fine, but if the strawberries you’re using are more on the sour side, use granulated sugar instead of honey. If you’re using strawberries during their peak season and you have a lot of sweet ones, use honey.

For a clearer syrup, don’t press the strawberry pulp while it’s in the sieve.

If you don’t mind a cloudy syrup, press the remaining juices out of the pulp as much as you want.

If you leave the pulp in the sieve over a large bowl or measuring cup and let it strain itself, you won’t have to do much to it. It will slowly strain out the syrup all by itself.