Strawberry Simple Syrup

Chef's Notes

Notes

Hot processing (heating the sugar + water together on the stovetop) is the preferred method of making simple syrup, because it helps the syrup to last longer.
Make sure your water doesn’t boil because then some of it will evaporate, changing the sugar-to-water ratio.
For a thicker, heavier syrup, you can use a 2:1 sugar-to-water ratio
Make sure you let the syrup cool completely before transferring it to a glass container for storage.
This syrup can be used in cocktails and other drinks in a 1:1 replacement for soda syrup.
Syrup stores for up to 2-3 weeks in the fridge.
This syrup may not freeze completely because of the sugar content, so I recommend storing it the fridge and using it while it’s still fresh.
If the syrup becomes cloudy or moldy, it has gone bad (and in that case, throw it out!)


Uses And Variations
While my go-to use for this simple syrup recipe is to add it to sparkling water, I have used strawberry simple syrup in a bunch of different ways! Here are some of my favorites:


Add it to lemonade or iced tea (1 tbsp per 8oz)
Drizzle it over ice cream
Add it to whipped cream!
Add it to a smoothie
Mix it into cocktails or mocktails
Use it instead of maple syrup as a topping for pancakes or french toast