Preservative-Free and Safe Strawberry Syrup

Preservative-Free and Safe Strawberry Syrup

A delicious syrup to use on shaved ice, in strawberry water, strawberry soda and more. It's homemade, so you can use it without worrying about preservatives.

Ingredients: A manageable amount

1 pack (the photo shows 2 packs' worth)
Granulated sugar (or castor sugar)
180 g
Lemon juice
1 tablespoon


1. Wash the strawberries well and dry. Take the jars you're planning to store the syrup in, and sterilize them in boiling water. (The photo shows 2 packs' worth of strawberries.)
2. Put the strawberries in the sterilized jars, add the granulated sugar and lemon juice, mix lightly and lid your jars. Leave in the refrigerator for a week to 10 days. Once the sugar has melted completely the syrup is done.
3. Shake the jars once a day to mix the syrup and strawberries together, so that the sugar will melt easier.
4. Strain the syrup through a sieve, and transfer to sterilized jars. Store in the refrigerator.
5. I made jam with the strawberries left over after making the syrup. See Recipe ID: 566643. It's really delicious as well, so give it a try ♡
6. I used strawberries that had just been transferred to the discounted shelf but still looked good. Cheap strawberries are sufficient to make this.
7. To make strawberry soda: If using sweetened clear soda, add 1.5 to 2 tablespoons of the strawberry syrup to the soda. If using unsweetened soda, add 3 tablespoons of syrup and taste to see if it's enough.
8. To make strawberry milk Add 3 tablespoons of syrup to 150 ml of milk and mix. This ratio makes a delicious milk with a pretty color.
9. I made a milk jello using the strawberry milk.
10. COOKPAD user "gako" included this syrup in the cream filling for macarons. So, so cute.
11. I'm not sure how long the syrup can keep. It will keep for a month in the refrigerator, but it's not cooked so please use it up as soon as you can.
12. It's best to sterilize all of your equipment in boiling water. Then just wait. Please give the jars a good shake with love.
13. Postscript: Keep the jars tightly sealed. The color of the syrup fades if it's exposed to air.

Story Behind this Recipe

I adapted the recipe my mother used to make for me.