Small-batch strawberry syrup is an easy, natural way to add concentrated strawberry flavor to cocktails, lattes, iced drinks, and more. This recipe yields enough syrup to sweeten roughly 10 drinks in about 20 minutes and uses only two ingredients: strawberries and granulated sugar. It’s simple to scale up if you need a larger batch.
This homemade syrup has a bolder strawberry taste than many traditional simple syrups because it’s made without adding water. Fresh strawberries release plenty of juice as they cook with sugar, producing a bright, concentrated syrup that enhances drinks and desserts without diluting the fruit flavor.
Ingredients for Small Batch Strawberry Syrup
You don’t need to add water for this syrup—fresh or thawed frozen strawberries contain enough moisture to create a syrup when heated with sugar. Cooking the berries down gives a strong, undiluted strawberry flavor. (If you cook the mixture longer it will eventually become a jam.)
- Strawberries. Use fresh, very ripe (or almost overripe) berries for the best flavor and easiest dicing. If strawberries are out of season, thaw frozen berries overnight in the fridge before using. Avoid dried or freeze-dried berries, which lack the moisture needed for syrup.
- Granulated sugar. White granulated sugar provides a neutral sweetness and helps thicken the syrup. You can try brown sugar or coconut sugar for a different flavor, but granulated white sugar keeps the fruit taste bright.
How to Make Small Batch Strawberry Syrup
Dice fresh strawberries into roughly 1/4″ (6 mm) pieces. Aim for relatively even pieces so they cook at the same rate—small variations are fine, but consistent sizing prevents some pieces from turning to mush while others remain undercooked.
If you’re using frozen strawberries, thaw them overnight in the refrigerator before dicing.
Place the diced strawberries, including any juices, into a small saucepan. Add the granulated sugar and heat over medium. Stir occasionally and cook for about 10 minutes until the fruit softens and the mixture turns a bright red syrup. At first there won’t be much liquid, but the berries will release their juices as they cook.
How to Store Homemade Strawberry Syrup
When the syrup is done, strain it into a jar or bottle to remove seeds and larger fruit pieces. Press the fruit in the strainer to extract any remaining liquid. Store the sealed jar in the fridge for up to 2–3 weeks.
Keep the reserved cooked strawberry pieces in a separate airtight container in the refrigerator for up to four days—They make a great topping for yogurt, ice cream, or desserts.
Other Recipes You May Enjoy
This concentrated strawberry syrup works great in iced drinks and cocktails and doubles as a dessert topping when saved with the cooked fruit. Try it in strawberry mojitos, matcha lattes, strawberry milk, or iced tea for an easy flavor boost.
- Strawberry mojitos
- Strawberry matcha lattes
- Strawberry milk
- Strawberry iced tea
FAQs about Strawberry Syrup
Not for this fruit-based syrup. Berries contain enough water to form the syrup base when cooked with sugar.
Yes. This recipe scales up easily—use a larger pot and extend the cook time as needed.
Yes—about 1 teaspoon of vanilla extract added at the end of cooking adds a pleasant background note without overwhelming the strawberries.
Dish Cleanup: Piece of Cake
This recipe rates a 1 on a 1–5 cleanup scale: you’ll only need a small saucepan, a fine strainer, a spatula or wooden spoon, and a few measuring tools, plus a knife and cutting board. Clean the strainer and pot promptly, as syrup becomes sticky when it dries and will need soaking if left.
Easy Strawberry Syrup Recipe
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Small Batch Strawberry Syrup
Ingredients
- 1 cup (200 g) strawberries about 6 large or 8 medium berries
- ½ cup (100 g) granulated sugar
Instructions
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Dice the strawberries into ¼” (6 mm) pieces for even cooking. Place the diced strawberries in a small saucepan with the sugar.
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Heat over medium, stirring occasionally to dissolve the sugar. Cook about 10 minutes until the mixture begins to simmer around the edges, the fruit softens, and the berries release a dark red syrup.
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Strain the syrup into a jar or bottle, pressing the fruit to extract any remaining liquid. Seal and store in the fridge. Keep the cooked fruit for up to four days as a topping.
Notes
Store the syrup in a sealed container in the refrigerator for 2–3 weeks.
Because this syrup is undiluted, one tablespoon often tastes as strong as two tablespoons of a water-diluted syrup. To stretch the yield, you can add up to ½ cup (120 ml) water while cooking to make a less concentrated syrup.
Recommended Supplies
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Fine mesh strainer
Nutrition
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