Strawberry simple syrup is a sweet way to make the most of summer strawberries! Try this vibrant red simple syrup in cocktails, as a cake soak, or as a glaze for fresh fruit. With optional ginger for a bit of spice.

Use this strawberry simple syrup anywhere you might use a liquid sweetener. Brush it onto a chocolate cake, vegan vanilla cake, or as a replacement for maple syrup on pancakes and waffles.

A woman in a blue and white dress holding a bottle of strawberry ginger simple syrup.
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Ingredients

A bowl of quartered strawberries, a bowl of sugar, a jar of water, and a small bowl of minced ginger shot from overhead on a stone surface.

Ingredient Notes and Substitutions

  • Fresh strawberries: you can use frozen when out of season, but fresh is best. Try to find very ripe and sweet berries.
  • Fresh ginger: dried ginger won't work - just omit if you don't have fresh.

Method

Strawberry syrup steps 1 to 4, cooking and straining syrup.

Step 1: add the berries, water, sugar, and ginger to a saucepan.

Step 2: bring to a boil, then reduce the heat to simmer.

Step 3: cool the syrup, then strain through a fine sieve.

Step 4: decant into a glass bottle or jar for storage.

Top Tips

  • Sterilize the bottle: this will ensure the syrup lasts as long as possible. It can be done by simply running the bottle through a hot dishwasher cycle.
  • Don't shorten cooking time: you want to get all the flavour out of those strawberries, and a longer simmer will ensure that.
  • Freeze it: a cube of strawberry syrup makes for a fancy glass of lemonade or can be added to plain water - great for picky kids in the summer!

Recipe Notes

Spooning off the foam is optional, but will make for a nicer syrup.

Pressing on the berries to extract the most syrup possible is great for quantity, but can make the end result a little cloudier. Either method works but it depends on what you want the syrup to look like.

Instead of tossing the cooked strawberries from the syrup use them to top ice cream, waffles, or stir them into your morning yogurt.

How to Store Strawberry Syrup

Storage: it will keep for up to a month in the fridge in a clean jar.

Freezing: simple syrup freezes well! Try freezing it in ice cube trays for lightly sweetened cold drinks and cocktails this summer. Transfer the cubes to an airtight container and store for 1-2 months.

FAQ

What is strawberry syrup made of?

A basic strawberry syrup will be made with strawberries, sugar, and water. You can add extras like ginger, lemon zest, or vanilla.

What is the difference between strawberry puree and syrup?

Strawberry puree is simply blended strawberries, sometimes with a sweetener added. Strawberry syrup is a cooked strawberry, sugar, and water mixture with the berries strained out after cooking.

Do you have to boil simple syrup?

While you don't actually have to heat simple syrup at all, if you're adding extras like strawberries, you will have to cook it. A quick boil followed by a longer simmer will do the trick.

If you make this Strawberry Syrup recipe or any other baking basics on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.

Woman holding a bottle of red syrup in front of herself.
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Strawberry Simple Syrup with Ginger

Strawberry simple syrup is a sweet way to make the most of summer berries! Try this vibrant red syrup in cocktails, or as a cake soak or glaze.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Author: Kelly Neil
Yield: 27 tablespoons (makes ~1 ⅔ cup)

Equipment

  • Cooking pot
  • Fine mesh sieve
  • Measuring cups or a digital kitchen scale
  • Funnel
  • Bottles Sterilized

Ingredients

  • 1 ½ cups strawberries hulled and quartered
  • 1 inch piece of fresh ginger peeled and minced
  • 1 cup sugar
  • 1 cup water

Instructions

  • Place the strawberries, ginger, sugar, and water in a medium-large pot. Bring to a rolling boil on high heat (which takes about 12-14 minutes) then reduce the heat to medium. As the mixture simmers it should be frothy with lively bubbles but not boiling over. Continue to simmer for 8-10 minutes.
  • Remove the pan from the heat and spoon off any excess foam that may be present.
  • Set aside on a rack to cool for at least one hour. Using a fine meshed sieve, strain out the solids from the syrup.
  • Funnel the syrup into a sterilized bottle, or pour it into a jar with a tight-fitting lid. Strawberry syrup will keep in the refrigerator for up to one month.

Nutrition

Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 1mg

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