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Horizontal image of a bowl filled with a bright red sauce next to a yellow towel a plant, and fresh fruit.

Fresh Strawberry Syrup

  • Author: Fanny Slater
  • Total Time: 15 minutes
  • Yield: 1 cup 1x


Sweet, juicy, and deeply satisfying, this fresh strawberry syrup made from just fruit and sugar comes together in fifteen minutes.


  • 1 pound fresh strawberries, hulled and sliced (about 3 cups)
  • 1/4 cup water
  • 1/21 cup granulated sugar


  1. Mash the strawberries and water, or combine in a food processor or blender until the berries are broken down.
  2. In a medium saucepan over medium-high heat, add the mashed strawberries and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming any foam off the top of the mixture, until the strawberries are soft and mostly liquified, about 5 minutes.
  3. Using a fine mesh sieve, strain the strawberries into a small bowl to separate the liquid from the pulp. Gently press the strawberries into the strainer with a rubber spatula to extract as much juice as possible.
  4. Rinse the saucepan, measure the strawberry juice, and then return it to the pan over medium heat. Whisk in an equal amount of sugar and bring the syrup to a boil.
  5. Reduce the heat to low and simmer, skimming off any foam that rises to the top, until the syrup has thickened slightly but is still runny, about 1 minute.
  6. Transfer the syrup to a squeeze bottle, pitcher, or mason jar and serve warm over ice cream, waffles, or quick bread. Refrigerate in an airtight container for up to 2 weeks. Serve chilled over ice cream, gelato, crackers and cheese, and yogurt parfaits. No need to reheat the syrup, as it stays pourable even after being refrigerated.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Syrup
  • Method: Stovetop
  • Cuisine: Sauce