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About Strawberry Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic sweetener that’s commonly used in cocktails. In its simplest form, it’s made by dissolving sugar in water to create a smooth, sweet liquid.
Strawberry syrup is a bright, fruity variation that gently infuses fresh strawberries with sugar, often using a method that preserves their vibrant color and pure, fresh flavor. Its ruby-red hue, natural sweetness, and delicate berry aroma create a layered, fruit-forward syrup that adds brightness and depth to drinks without the cooked or caramelized notes that can come from stovetop methods.
Strawberries have been cultivated for centuries, known for their juicy texture and naturally fragrant sweetness, which balances notes of tangy acidity with rich berry flavor. While many store-bought syrups can taste fake or one-dimensional, making strawberry syrup at home captures the fruit’s full, juicy character, resulting in a versatile ingredient that pairs beautifully with gin, tequila, sparkling wine, and light, refreshing cocktails.
Cocktails I Made with Strawberry Syrup
Strawberry Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.
Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.
Strawberry: This is a small, red, juicy fruit with tiny seeds on its surface that’s known for its sweet-tart flavor and fragrant aroma.
Gum Arabic Powder: This is a natural, water-soluble resin that’s derived from the sap of acacia trees and is commonly used as a stabilizer, thickener, or emulsifier in food and beverages.
Brands I Used
How to Make Strawberry Syrup
There are a couple of ways to make strawberry syrup, and which one you choose depends on the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my preferred method for making most cocktail syrups—a technique I first came across in the book Death & Co: Modern Classic Cocktails. By sealing the strawberries, sugar, and water mixture in a temperature-controlled water bath, the sugar dissolves gradually while the fruit gently infuses into the syrup. The steady, low heat preserves the strawberries’ vibrant ruby-red color, fresh berry aroma, and naturally bright sweetness, while preventing scorching or over-reduction that can occur with direct heat.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time. The strawberries, sugar, and water are heated together in a saucepan over low heat, stirring until the sugar dissolves and the berries release their juice and flavor into the syrup. While it’s quicker and requires less equipment, you’ll need to watch the syrup closely to avoid overheating, which can dull the strawberries’ fresh flavor or cause the fruit to break down too much.
Strawberry Syrup Tools
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Chef’s Knife: This is a versatile, broad-bladed kitchen knife with a pointed tip, typically 6-10 inches long, that’s designed for slicing, chopping, dicing, and mincing a variety of ingredients.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO Good Grips 8-Inch Chef’s Knife
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPowder Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Strawberry Syrup
After your strawberry syrup is ready, it’ll need to be chilled to preserve freshness.
- Refrigerator Storage: For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
- Freezer Storage: For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Strawberry Syrup
Description
Strawberry syrup is a bright, fruity mixer made by gently infusing fresh strawberries with sugar, yielding a vivid ruby-red syrup that adds natural sweetness and vibrant color to cocktails. This version emphasizes the fruit’s juicy, fragrant flavor, making it a versatile addition to everything from sparkling drinks to light, fruit-forward cocktails.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Ingredients
Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash 10-12 strawberries, then using a chef's knife, remove stems, slice strawberries into quarters, and measure out 200 g.
Add 200 g sugar and 25 g gum arabic powder to a blender.
Measure out 200 ml hot water, then slowly pour into blender with sugar and gum arabic powder and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 200 g strawberries to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove strawberries and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
