Small-batch strawberry syrup is an easy and natural way to add bright strawberry flavor to cocktails, lattes, iced drinks, and more. This concentrated syrup takes about 20 minutes to make and requires only two ingredients: strawberries and granulated sugar. The recipe yields approximately eight 1-tablespoon servings (about ½ cup total) and scales up well if you need a larger batch.
This syrup stands out because it’s made without adding water. Fresh or thawed frozen strawberries release plenty of juice as they cook with sugar, producing a vivid, concentrated syrup that delivers more strawberry flavor per spoonful than many diluted “simple syrup” versions. If cooked longer, the mixture will reduce further and can turn into a small-batch jam, so keep an eye on the pot if you want a pourable syrup.
Ingredients for Small Batch Strawberry Syrup
You don’t need to add water because strawberries contain a lot of natural moisture. As they heat with sugar, they release enough juice to form a syrup. Skipping added water keeps the strawberry flavor concentrated and bold.
- Strawberries. Use fresh, ripe strawberries for the best flavor and easiest chopping. If fresh berries are out of season, use thawed frozen strawberries. Avoid dried or freeze-dried berries since they lack the moisture needed to make syrup.
- Granulated sugar. White granulated sugar provides a neutral sweetness and helps thicken the syrup. You can replace part or all of it with a different granulated sugar (for example, coconut sugar or light brown sugar) if you prefer a different flavor note.
How to Make Small Batch Strawberry Syrup
Start by dicing fresh strawberries into roughly 1/4-inch (6 mm) pieces. Uniform pieces cook evenly so you won’t end up with tiny bits that turn to mush while larger pieces remain undercooked. If you’re using frozen berries, thaw them in the refrigerator overnight before dicing.
Place the diced berries and any juices into a small saucepan, then add the sugar. Heat over medium and stir occasionally as the sugar dissolves. After several minutes the berries will soften and release their juices; continue cooking for about 10 minutes until the mixture becomes a bright red, syrupy liquid and begins to simmer around the edges. If you prefer a thinner syrup, you can add a little water while cooking; otherwise the syrup will remain concentrated and intensely fruity.
How to Store Homemade Strawberry Syrup
When the syrup is ready, pour it through a fine-mesh strainer into a clean jar or bottle to remove seeds and larger fruit pieces. Press on the fruit with a spatula to extract any remaining liquid. Seal the container and refrigerate—the syrup will keep for about 2–3 weeks.
Reserve the strained softened strawberries and use them as a topping for yogurt, ice cream, pancakes, or cheesecakes; they make a delicious, slightly textured garnish and can be stored in a separate airtight container in the refrigerator for up to four days.
Ways to Use This Strawberry Syrup
This concentrated strawberry syrup is terrific in cold and hot beverages. A small amount goes a long way: one tablespoon of this syrup can provide the same perceived sweetness and flavor as roughly two tablespoons of a more diluted syrup. Use it to flavor:
- Strawberry mojitos and other cocktails
- Matcha and strawberry matcha lattes
- Strawberry milk or milkshakes
- Iced tea or lemonade with a strawberry twist
You can also spoon the reserved cooked strawberries over ice cream, mix them into yogurt, or use them as a quick fruit sauce for mini cheesecakes and other desserts.
FAQs about Strawberry Syrup
Do you need to add water to make a simple syrup?
For a plain simple syrup, yes—water is usually used. For this fruit-based version, the berries provide enough moisture as they cook, so no additional water is necessary unless you want a thinner syrup.
Can I make a larger batch of this syrup?
Yes. The recipe scales easily. Use a larger pot and allow a slightly longer cook time as volume increases, but proportions of berries to sugar can remain the same.
Can I add vanilla for more flavor?
Yes. Stir in about 1 teaspoon of vanilla extract at the end of cooking for a gentle vanilla note that won’t overpower the strawberry flavor.
Dish Cleanup: Piece of Cake
This recipe uses very few dishes: a small saucepan, a strainer, a spatula or wooden spoon, a cutting board, and a knife. The syrup can become sticky as it dries, so rinse or soak the saucepan and strainer soon after use to make cleanup easier. Overall this is a low-effort cleanup, rated 1 on a 1–5 scale where 1 is minimal cleanup.
Easy Strawberry Syrup Recipe
Thanks for reading! If you try this syrup and enjoy it, please consider leaving a review to help others find the recipe.
Small Batch Strawberry Syrup
Author: Alyssa Adams of The Floral Apron
Prep Time: 5 mins • Cook Time: 10 mins • Total Time: 15 mins
Servings: about ½ cup (about 8 tablespoons)
Course: Syrups • Cuisine: American
Ingredients
- 1 cup (200 g) strawberries (about 6 large or 8 medium)
- ½ cup (100 g) granulated sugar
Instructions
- Dice the strawberries into roughly ¼” (6 mm) pieces for even cooking. Place the diced strawberries (including any juices) into a small saucepan with the sugar.
- Heat over medium, stirring occasionally to help the sugar dissolve. Cook about 10 minutes until the mixture softens, the berries release juice, and a bright red syrup forms at the edges.
- Pour the syrup through a fine-mesh strainer into a jar or bottle, pressing on the fruit to extract extra liquid. Seal and refrigerate. Save the strained fruit for toppings or mix-ins.
Notes
- Fresh strawberries give the best flavor; frozen berries can be used if thawed overnight in the fridge first.
- Store the syrup in a sealed container in the refrigerator for up to 2–3 weeks.
- This syrup is concentrated: one tablespoon often tastes as flavorful as two tablespoons of diluted syrup. If you prefer a thinner syrup, add up to ½ cup (120 ml) water while cooking to stretch the batch.
Recommended Supplies
- Small saucepan
- Fine-mesh strainer
- Spatula or wooden spoon
- Clean jar or bottle for storage
Nutrition (per 1 Tbsp)
Calories: 54 kcal • Carbohydrates: 14 g • Protein: 0.1 g • Fat: 0.1 g • Sugar: 13 g • Vitamin C: 11 mg
If you make this syrup, I’d love to see your results—take a photo and tag @floralapronblog or share with the hashtag #floralapronbakes.