Strawberry Syrup
Bar Prep • syrup
Description
A bright, versatile homemade strawberry syrup made from fresh strawberries, sugar, and water. Use in cocktails, mocktails, sodas, lemonades, and desserts for true strawberry flavor and natural color.
History
Fruit syrups have been used for centuries to preserve seasonal flavors for beverages and desserts. Strawberry syrup is a modern bar and kitchen staple, popular in cocktails like the strawberry daiquiri and seasonal spritzes.
Instructions
Step 1.
1) Ingredients: 1 lb (450 g) ripe strawberries, hulled and halved; 2 cups (400 g) granulated sugar; 2 cups (480 mL) water.
Step 2.
2) Wash and hull strawberries, then roughly chop or quarter.
Step 3.
3) In a medium saucepan combine sugar and water; heat gently, stirring until the sugar dissolves to make a simple syrup.
Step 4.
4) Add chopped strawberries to the syrup, bring to a low simmer and cook for 5–8 minutes until strawberries are softened and the mixture is fragrant.
Step 5.
5) Remove from heat and let the mixture steep for 20–30 minutes to extract more flavor.
Step 6.
6) Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl or measuring cup, pressing the solids gently with a spoon to extract liquid. For an extra-clear syrup, strain twice or through a coffee filter.
Step 7.
7) Taste and adjust: if too sweet dilute slightly with water; if stronger flavor desired, simmer a bit longer with the solids and strain again.
Step 8.
8) Cool to room temperature, then transfer to a clean airtight bottle or jar, label with the date, and refrigerate.
Step 9.
9) Optional: to extend shelf life, freeze portions in ice cube trays or sterilize bottles and hot-fill while warm (take care and follow proper canning guidance).
Storage
Refrigerate in a clean, airtight glass container. Use within 10 days. If you see cloudiness, off smells, bubbles, or mold, discard. Syrup can be frozen in portions (ice cube tray or sealed container) for up to 3 months.