06/16/2026
✨️Strawberry Simple Syrup🍓
If you are looking for a way to get the most out of strawberry season, don't throw those tops away! This is such an easy recipe that puts them to good use in creating a delicious strawberry sauce to add a splash of sweetness in any of your favorite summer treats - from lemonade and cocktails to ice cream and cheese cake 😋
*Works best with fresh, in-season berries.
*This recipe is very easy to make a lot or a little of. If you prefer to make a lot at one time, simply save your strawberry tops in a freezer bag and add to it until you have the amount you want!
*You can customize your sauce by adding other herbs and flavors such as mint, lavender, basil, rosemary, or lime!
*Yes, you can use whole berries. But you don't need to 👍😊
No-waste Strawberry Top Syrup
Ingredients:
Strawberry tops
Sugar (I prefer to use natural, unrefined sugar for a bolder flavor, but you can use white granulated!)
Water
Lemon juice (just a splash to preserve that bright red coloring 😍)
Directions:
Wash your strawberries; cut the tops off and set them aside in a bowl. Proceed with whatever recipe called for the berries, then come back to the tops 😁
Dump a healthy portion of clean, unwanted strawberry tops into a large sauce pan, leaves and all. You can use as few or as many as you have; I like to do this after making jam so I have a lot.
One cup at a time, add enough water to cover the strawberry tops. Keep track of how many cups of water you use. A simple syrup ratio is typically 1:1, water:sugar.
Once the tops are covered, measure out the same number of cups of sugar as water that you used. Dump that right into the pot. Stir to dissolve the sugar, then add a decent splash of lemon juice (you can skip the lemon if you prefer, but it will help to maintain the color if you are preserving it for later 😉).
Bring the mixture to a boil on high heat for a minute or so, then turn it to low/med heat and let simmer for 15 minutes, stirring occasionally. You will notice the berries lightening in color, and the water will become red as they cook.
Strain your berry mixture through a colander or mesh strainer carefully into a large bowl or another pot. Press the berries firmly to squeeze out all the juice, then discard them (or throw them to your chickens 😁). Return the red juice to heat and bring it back to a boil. You are looking for a reduction here so the sauce will cook for a while. Stir frequently until it is reduced by at least 1/4 and the sauce has thickened slightly.
Remove from heat and let cool!
If you are canning, ladel into prepared jars while still warm/hot and process in a hot water bath for 10 minutes.
You can also freeze your sauce, or store it in the fridge for up to two weeks 👍😊
