Strawberry-Basil Syrup

Fresh and flavorful, strawberry basil simple syrup adds a vibrant twist to lemonade, iced tea, and cocktails. With just four ingredients, it’s ready in under 20 minutes.

Simple syrup might be, well, simple — but it’s also the perfect canvas for extra flavor. By infusing the syrup as it cooks, you can easily level it up. Here, we’re adding strawberries and fresh basil for a vibrant, flavorful twist.

Right now, gardens and market stands are overflowing with ripe berries and fresh herbs. If you find yourself with an abundance of either, turning them into syrup is an easy, delicious way to put them to good use.

Ways to Use Strawberry Basil Syrup:

• Add it to cocktails or mocktails for a fruity, herbaceous spin.

• Make strawberry basil lemonade by combining 1 part syrup, 1 part lemon juice, and 3–4 parts water (adjust to taste). Serve over ice for a refreshing drink.

• Simmer the syrup for an extra 5–10 minutes to thicken it into a pourable sauce—perfect for pancakes, waffles, or French toast.

About the Ingredients:

• Sugar — Any granulated sugar works well.  (or allulose monk fruit blend for a sugar-free syrup)

• Water — Use filtered water to keep the flavor clean and fresh.

• Strawberries — Fresh or frozen berries are both great options.

• Fresh Basil Leaves — Be sure to use fresh basil for the best flavor.

What You'll Need:

• 1 cup (8 oz.) filtered water

• 1 cup (200 grams) white sugar

• 1/2 lb (about 2 cups) strawberries, chopped

• 5–6 fresh basil leaves, torn

• 1 Small pan

• silicon spatula or spoon to stir

• fine mesh sieve

Instructions:

1. Wash and slice the strawberries, and wash the basil leaves thoroughly.

2. In a small pan, combine the sugar, water, strawberries, and basil. Place it on the stove top on medium heat.

3. Bring the syrup to a simmer. Cook it, stirring occasionally, for fifteen minutes.

4. The strawberries should be mushy and the basil wilted. This means the flavor has cooked out of the berries and basil, and the sugar completely dissolved. You want the syrup to have thickened slightly, when you’re done simmering it.

5. Place a fine mesh sieve over a bowl and pour the syrup through it to strain out the strawberries and basil. Set it aside to cool completely before adding to drinks or using it for baked goods.

6. Store the syrup in a clean, air tight container.