Strawberry Syrup

March 27, 2013
The Pantry

Strawberry Syrup Recipe // HonestlyYUM


  • 3/4 cup sugar
  • 3/4 cup water
  • 1 1/2 cups strawberries (halved)


  • Combine the sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer.
  • Once the syrup reaches a simmer remove from heat and let cool completely (approximately 30 minutes).
  • Add the strawberries. I like combining the strawberries once the syrup has cooled because you get a bright, fresh strawberry flavor, rather than a cooked, jammy strawberry flavor.
  • Use a potato masher to mash the strawberries to a pulp. If you don’t have a potato masher you can use the bottom of a glass.
  • Pour the mixture through a fine mesh strainer, removing the strawberry pulp. Store in the refrigerator.

[linktopost slug=”strawberry-pisco-punch”]

(image by HonestlyYUM)


Hi Todd.

I would love to make this syrup someday. I was wondering how long does the syrup last in the fridge?
A couple weeks? Months or few days?

Please do let me know.

Thank you,

Hi CiCi, the syrup should last about two weeks in the refrigerator. Thanks for stopping by, and DEFINITELY give the syrup a go. It’s truly one of my faves!

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