Store the syrup in the refrigerator for up to 2 weeks.

For longer storage, freeze in ice cube trays and thaw as needed.

Serve it over pancakes, waffles, French toast, ice cream, or swirl it into lemonade, sparkling water, or milkshakes.

Variations

Vanilla twist: Add half a teaspoon of vanilla extract after straining.

Citrus boost: Simmer with a strip of lemon zest for brightness.

Spiced version: Add a cinnamon stick or star anise while cooking for warmth.

FAQ

Q: Can I reduce the sugar?
A: Yes, you can cut the sugar to 200 g for a less sweet syrup, but it may shorten the storage life.

Q: Can I use this syrup for cocktails?
A: Absolutely—it pairs beautifully in mocktails or cocktails, adding natural strawberry sweetness.

Q: Do I need to strain the syrup?
A: Straining gives a smooth syrup, but you can leave the pulp in if you prefer a thicker, more rustic version.