What Is Strawberry Syrup? How to Make It, Use It, and Why Homemade Is Better

Last Updated on July 7, 2026 by Michelle

If you’re a strawberry fan and would like to add some of that amazing flavor to all the drinks (think Strawberry Iced Latte, Strawberry Fresh Squeezed Lemonade, and Homemade Strawberry Gingerale, just to start), you are in the right place my friend. This  Strawberry Syrup recipe is one you’re going to want to flag (pin it here) and come back to again and again.

Homemade strawberry syrup is one of my favorite ways to use fresh strawberries from the garden (or ones I pick at a local strawberry farm). It’s simple to make, incredibly versatile, and tastes far better than anything you can buy in a bottle. And keep reading if you’re wondering if you can make this with strawberries from the grocery store or even from frozen berries.

The best part? You know exactly what’s in it.

Unlike most store-bought strawberry syrups that are loaded with refined sugar, and artificial ingredients and colors, this homemade version uses simple ingredients, all-natural sweetener, can be customized to fit your family’s tastes, and is low calorie. 

Whether you’re stirring it into an iced latte, mixing it into fresh-squeezed lemonade, or drizzling it over a bowl of yogurt or oatmeal, homemade strawberry syrup tastes like real strawberries. Because that’s exactly what it is.

What Is Strawberry Syrup?

Strawberry syrup is pure deliciousness in a jar, made with strawberries, a little lemon juice, and a sweetener… my preference is allulose. More on that in a minute.  

While many people think of pancakes when they hear “strawberry syrup,” I think this syrup shines as a drink syrup,

Some of my family’s favorites:

• Strawberry iced lattes
• Coffee
• Tea
• Strawberry lemonade
• Mocktails
• Strawberry & Cream Homemade Dr. Pepper
• Strawberry Homemade Coke

I also love drizzling it over a few things. Some favorites around here:

• Yogurt
• Ice cream
• Cheesecake
• Oatmeal

This syrup is a sweet, delicious simple syrup (the recipe isn’t cooked down into a thick pancake-style syrup). And it mixes beautifully into both hot and cold drinks.

Why I Make Homemade Strawberry Syrup

I’ve been growing strawberries for years, and once my strawberry patch became productive, I needed delicious ways to use the harvest before it spoiled.

That’s when I discovered strawberry syrup.

At first, I assumed I’d just buy a bottle from the store. But once I looked at the ingredients in many commercial strawberry syrups, I knew I wanted another option.

Most recipes online use large amounts of refined white sugar. Most store-bought syrups do too.

Instead, I wanted a syrup made with simple ingredients that I could feel good about serving my family.

The result is this recipe, which has become a staple in our kitchen every strawberry season—and long after strawberry season is over.

Why I Use Allulose Instead of Sugar

One thing that makes my recipe different from many strawberry syrup recipes is the sweetener.

I use organic allulose.

If you’ve never heard of allulose, you’re not alone. It sounds like it belongs in a chemistry lab, but it’s actually a naturally occurring sugar found in foods such as figs and jackfruit.

What I love most about allulose is that:

• It tastes very similar to sugar
• It can usually be substituted in a 1:1 ratio
• It contains only a fraction of the calories of sugar
• It doesn’t significantly impact blood sugar levels the way refined sugar does

I’ve tried strawberry syrups made with traditional sugar, maple syrup, and honey.

They’re all delicious.

But I find that allulose lets the strawberry flavor shine through more than the others. The result is a bright, fresh-tasting syrup that tastes like strawberries rather than sweetener.

The downside?

It’s not cheap.

I don’t use allulose for everything, but it’s absolutely worth it in this recipe.

Can you use other sweeteners? Absolutely. If you try another one, leave a comment and let us know the results.

Homemade Strawberry Syrup Recipe

Ingredients

• 2 cups chopped strawberries (about 12–16 ounces)
• 3 cups water
• 1¼ cups allulose
• 1 tablespoon lemon juice

Instructions

1. Combine the strawberries and water in a medium saucepan.
2. Bring to a boil.
3. Reduce to a simmer and cook for about 15 minutes.
4. When the liquid is deep red and the strawberries are very soft, remove from the heat.
5. Strain out the strawberries.

Tip: Don’t press on the strawberries while straining. Pressing them can force small fruit particles through the strainer, making the syrup cloudy. Save those cooked berries—you’ll use them later.

6. Return the strained liquid to the saucepan.
7. Add the allulose and lemon juice.
8. Bring back to a boil over medium-high heat.
9. As soon as the syrup reaches a boil, remove it from the heat.
10. Allow it to cool completely.
11. Store in a quart-sized mason jar in the refrigerator.

 

What Do You Do With the Cooked Strawberries?

Don’t throw them away!

Those soft, cooked strawberries are one of my favorite parts of this recipe.

I store them separately in a small jar in the refrigerator and use them in the bottom of my strawberry iced lattes.

Instead of muddling fresh strawberries every time, I simply add a spoonful or two of the cooked berries to the glass.

It’s quick, easy, and delicious.

My Favorite Way to Use Strawberry Syrup: Strawberry Iced Lattes

I love this syrup in tea and lemonade, but my absolute favorite use is a homemade strawberry iced latte.

Honestly, this recipe is worth making just for the lattes.

My Strawberry Iced Latte

In a large glass:

• Add 1–2 tablespoons cooked strawberries (or muddle some in your glass)
• Fill with ice
• Add ½ cup strawberry syrup
• Add 1 tablespoon maple syrup (optional)
• Add 1 cup milk
• Add a double shot of espresso or 1 cup cold brew coffee

Stir and enjoy.

The flavor is bright, refreshing, and tastes like real strawberries—not artificial strawberry flavoring.

Other Ways to Use Strawberry Syrup

My family has discovered all sorts of uses for this syrup.

My daughter loves strawberry lemonade.

My husband likes drizzling it over strawberry shortcake.

Other delicious uses include:

• Yogurt
• Ice cream
• Cheesecake
• Oatmeal
• Sparkling water
• Iced tea
• Hot tea
• Cold brew coffee
• Smoothies

Can You Use Frozen Strawberries?

Absolutely.

While I think fresh-picked strawberries make the very best syrup, this recipe works beautifully with:

• Fresh strawberries
• Frozen strawberries
• Homegrown strawberries
• Store-bought strawberries
• Slightly underripe strawberries
• Even dehydrated strawberries

My favorite variety is an extra-sweet strawberry called Old North Sea, but honestly, any strawberries will work.

I’ve made this syrup many times with berries that weren’t perfectly ripe.

As long as at least some of the berries are sweet and deeply red, you’ll get great flavor.

How Long Does Homemade Strawberry Syrup Last?

This recipe makes about one quart of syrup.

In my house, it rarely lasts longer than a week.

Stored in the refrigerator, it will keep for up to two weeks.

Do not store it at room temperature.

You can also freeze it in ice cube trays for convenient single-serving portions.

If you’d like a smaller batch, simply halve the recipe.

If you’re serving a crowd, double or triple it.

Troubleshooting

My syrup seems too thin.

No problem.

Use a little more syrup in your drink.

My syrup seems too thick.

Add a splash of water until it reaches the consistency you like.

Did I do something wrong?

Probably not.

This is one of the most forgiving recipes I make.

That’s one reason I recommend it for beginners.

What Does Homemade Strawberry Syrup Taste Like?

The best word I can think of is refreshing.

It’s sweet without being overpowering.

The lemon juice brightens the strawberry flavor and makes it taste more vibrant.

What surprises people most is how authentic it tastes.

It doesn’t taste like strawberry flavoring.

It tastes like you’ve simply added real strawberries to whatever you’re drinking.

Why Homemade Will Always Be Better

If there’s one thing I hope you take away from this recipe, it’s this:

Homemade is almost always better than the processed version.

When you buy a bottle of commercial strawberry syrup, you’re often getting large amounts of highly refined sugar and ingredients you would never use in your own kitchen.

When you make your own, you’re in complete control.

You can choose:

• Organic strawberries
• Natural sweeteners
• Lower-calorie ingredients
• Non-toxic options
• The exact sweetness level your family prefers

You can customize every batch.

And when you use that homemade syrup in a strawberry iced latte, a glass of lemonade, or a bowl of yogurt, the difference is obvious.

You’re not tasting a strawberry-flavored product.

You’re tasting real strawberries.

And in my kitchen, that’s always worth the extra few minutes.