Small-batch strawberry syrup is a simple way to add bright, natural strawberry flavor to cocktails, lattes, iced drinks, and more. This concentrated syrup requires only two ingredients—strawberries and granulated sugar—and makes enough to sweeten roughly 10 drinks in about 20 minutes. The recipe scales easily if you want a larger batch.
This homemade strawberry syrup is more intensely flavored than many simple syrups because it’s made without added water. Fresh strawberries release plenty of juice as they cook with sugar, producing a vivid, concentrated syrup that boosts strawberry flavor without extra ingredients or fuss.
Ingredients for Small Batch Strawberry Syrup
Most simple syrup recipes add water, but fresh (or thawed frozen) strawberries contain enough moisture to create a syrup when cooked with sugar. Skipping added water keeps the flavor concentrated. If you cook the mixture longer, it will eventually become a jam-like preserve.
- Strawberries. Use fresh, ripe (or slightly overripe) strawberries for the best flavor and easiest dicing. If strawberries are out of season, thaw frozen berries overnight in the refrigerator first. Avoid dried or freeze-dried berries, as they lack the moisture needed to make syrup.
- Granulated sugar. White granulated sugar gives a neutral sweetness and helps thicken the syrup. You can substitute brown or coconut sugar for a different flavor if desired.
How to Make Small Batch Strawberry Syrup
Dice fresh strawberries into roughly ¼” (6 mm) pieces so they cook evenly. Uniform pieces prevent some bits from turning to mush while others remain undercooked. If using frozen strawberries, thaw them in the refrigerator overnight before dicing.
Place the diced strawberries (including any juices) in a small saucepan. Add the granulated sugar, then heat the pan 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 juice as they warm and the syrup will develop.
How to Store Homemade Strawberry Syrup
When the syrup is done, strain it through a fine-mesh strainer to remove seeds and any large fruit pieces. Press on the solids with a spatula or spoon to extract extra syrup. Transfer the strained syrup into a clean jar or bottle, seal, and refrigerate for up to 2–3 weeks.
Save the strained, softened strawberries in a separate container and use them as a topping for yogurt, ice cream, or small desserts; they’ll keep for a few days in the fridge.
Other Recipes You May Enjoy
This concentrated strawberry syrup works beautifully in iced drinks and coffee and is also handy for desserts. The cooked berries are a delicious topping for strawberry ice cream, yogurt, or miniature cheesecakes. Here are a few drinks and uses that pair well with the syrup:
- Strawberry mojitos
- Strawberry matcha lattes
- Strawberry milk
- Strawberry iced tea
FAQs about Strawberry Syrup
Not for fruit syrups. Strawberries contain enough water that cooking them with sugar produces the liquid needed for a syrup base.
Yes. The recipe scales well—choose a larger pot and expect a slightly longer cook time. You can double or triple the ingredients as needed.
Yes—about 1 teaspoon of vanilla extract added at the end brightens the syrup without overpowering the strawberry flavor.
Dish Cleanup: Piece of Cake
This recipe has minimal cleanup—just a small saucepan, a strainer, a spatula or spoon, a knife and cutting board, and a couple of measuring tools. Because syrup and cooked fruit are sticky, rinse or soak the strainer and pan promptly to make cleaning easier.
Easy Strawberry Syrup Recipe
Thanks for stopping by! If you make this strawberry syrup and enjoy it, please consider leaving a review to let others know how it turned out.
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 and add the sugar.
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Heat the pan over medium, stirring occasionally to dissolve the sugar. Cook about 10 minutes, until the mixture simmers at the edges, the fruit has softened, and the syrup turns a deep red.
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Strain the syrup into a jar or bottle, pressing the fruit to extract any remaining liquid. Seal and refrigerate. Save the cooked strawberries in an airtight container for use as a topping.
Notes
Stored in a sealed container in the refrigerator, the syrup keeps for about 2–3 weeks.
Because there is no added water, this syrup is concentrated: 1 tablespoon of this syrup often tastes as sweet as 2 tablespoons of a diluted syrup. If you prefer a stretchable syrup, add up to ½ cup (120 ml) water while cooking.
Recommended Supplies
- Fine-mesh strainer
Nutrition
I’d love to see how your strawberry syrup turns out: take a photo and tag @floralapronblog on Instagram or use the hashtag #floralapronbakes to share your results.