Three-ingredient strawberry simple syrup is so pretty when stirred into drinks or draped over cakes! It comes together in minutes and is sweet and so versatile. A summer must-make.
Like rhubarb simple syrup, this easy strawberry simple syrup is a must-make. I love it in a fresh strawberry cocktail or swirled into a strawberry gin and tonic or pitcher of homemade lemonade. And, it doesn't need to just be saved for drinks! Dress up a gluten free snack cake with a drizzle of strawberry syrup, or add a pop of strawberry flavor to a classic gluten free pound cake.
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What You'll Love
- Minimal ingredients, big flavor. I dearly love recipes that need just a few ingredients - this one takes exactly three, and one is water. This allows the bold flavor of the strawberries to shine through.
- So gorgeous. I love the bright, vivid hue of this strawberry syrup. Keep a jar in the fridge so you can use it anytime.
- Goes with practically everything. From drinks to cake, to quick breads and more, there's a vehicle for this syrup!
Ingredients Needed
Here's the super-easy ingredients list for this recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Strawberries - I used fresh strawberries, but frozen strawberries are also an excellent option. No need to defrost them before using.
- Granulated sugar
- Water
Step-by-Step Instructions
Here's an overview in photos of how to make strawberry simple syrup:
1. Add ingredients to a pot: Stir together the strawberries, sugar, and water in a pot.
2. Cook: Bring to a low boil, then simmer for about 15 minutes until sugar is dissolved and strawberries are soft.
3. Strain: Place a fine mesh strainer over a bowl and pour the mixture into it.
4. Cool: Let the syrup fully strain (don't press down!), and cool.
Tips & Recipe Notes
- Dissolve the sugar fully. For the smoothest syrup, cook the mixture until the sugar dissolves.
- Try honey. Swap honey for the sugar (a la my strawberry honey jam) for a lovely, floral note.
- Don't press the strawberries. Avoid getting those pesky little seeds into your strawberry syrup by NOT pressing down on the strawberry pulp in the strainer. Just let gravity do its work to strain out the syrupy juice.
- Then save the pulp. It's sweet and yummy! Stir it into yogurt and almond granola, or add it to gluten free rhubarb muffins.
- Double it. Love this syrup? Easily double or even triple this recipe.
- Freeze it. You can freeze the syrup too - see how to do this lower down.
- Can it. Follow the preservation guidelines from the National Center for Home Food Preservation at the University of Georgia to extend the syrup's shelf life.
How to Use Strawberry Simple Syrup
- Make a pretty strawberry cocktail with sparkling wine
- Or do a mocktail with soda water
- Add to a fresh strawberry cocktail
- Stir into a strawberry smash mocktail
- Drizzle over a gluten free yogurt lemon cake or a gluten free butter cake
- Or use it to top vanilla ice cream or Greek yogurt
Proper Storage
- Fridge - Transfer cooled syrup to an airtight container and store in the fridge for up to 2 weeks.
- Freezer - Pour the syrup into a spare ice cube tray and freeze. When frozen, you can leave it in the tray or pop out the cubes and place them in a freezer-safe container for easy use in drinks.
More Strawberry Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Strawberry Simple Syrup
Ingredients
- 8 ounces strawberries , hulled and sliced (about 1 cup)
- 1 cup water
- 1 cup granulated sugar
Instructions
- Place 8 ounces strawberries, 1 cup water, and 1 cup granulated sugar in a large pot. Place over medium heat and simmer on medium-low for 15-20 minutes, stirring occasionally, until the strawberries release their juices.
- Remove from heat and set aside to cool for 10-15 minutes. Pour the mixture through a fine mesh strainer into a bowl and let it drain, leaving the strawberry pulp behind.
Notes
- Dissolve the sugar fully. For the smoothest syrup, cook the mixture until the sugar dissolves.
- Try honey. Swap honey for the sugar (a la my strawberry honey jam) for a lovely, floral note.
- Don't press the strawberries. Avoid getting those pesky little seeds into your strawberry syrup by NOT pressing down on the strawberry pulp in the strainer. Just let gravity do its work to strain out the syrupy juice.
- Then save the pulp. It's sweet and yummy! Stir it into yogurt and almond granola, or add it to gluten free rhubarb muffins.
- Double it. Love this syrup? Easily double or even triple this recipe.
- Freeze it. You can freeze the syrup too - see how to do this lower down.
- Can it. Follow the preservation guidelines from the National Center for Home Food Preservation at the University of Georgia to extend the syrup's shelf life.
I'd love to hear from you! Please leave me a note.