Strawberry Simple Syrup


  • 2 cups puréed, hulled Strawberries
  • 2 cups sugar
  • 2 tablespoons fresh lemon juice
  • Airtight freezer bags


In a blender, purée 3 cups of sliced Strawberries until absolutely smooth. Pour the puréed mixture into a fine sieve and strain out seed and fiber residue. It should yield around 2 cups of smooth Strawberry purée.

Pour the Strawberry purée into a medium saucepan and add the sugar and lemon juice. Stir to combine well. Over medium heat, stir to dissolve the sugar. Over high heat, bring to a rolling boil. Immediately turn the heat off. Let it come to room temperature.

Once it comes to room temperature, divide it into airtight ziplock bags for the freezer, or chill until use within a week or so.