Don’t Throw Away Your Strawberry Tops, Make This Homemade Strawberry Syrup Instead
Every strawberry season, I see people tossing the tops straight into the trash, and honestly, that’s where a lot of flavor is getting wasted.
Those tops still hold:
- strawberry flavor
- beautiful color
- natural aroma
- and the perfect base for a simple homemade syrup
This recipe is one of those old-fashioned, practical kitchen ideas I absolutely love because it turns scraps into something genuinely useful.
What Does Strawberry Top Syrup Taste Like?
It tastes lighter and brighter than a heavy commercial strawberry syrup.
Since the flavor comes from the tops instead of whole strawberries, the syrup has more of a fresh strawberry essence rather than a jam-like flavor. Some batches are stronger than others depending on:
- how ripe the berries were
- how much fruit was left attached to the tops
- and how long the syrup is simmered
If your syrup tastes lighter than expected, don’t panic. You can simply simmer it longer to reduce and concentrate the flavor.
The Secret to Better Flavor
The biggest mistake people make with fruit syrups is boiling them too aggressively.
A gentle simmer is what you want here.
Slow simmering helps pull flavor and color from the strawberry tops without dulling the fresh strawberry taste.
Another important tip is sweetness.
A traditional syrup usually uses a 1:1 ratio of liquid to sugar, which creates a thicker syrup with a stronger overall flavor. If you prefer less sweetness, you absolutely can reduce the sugar, but keep in mind the syrup will be thinner and lighter.
Sweetener Options
One of the things I love about this recipe is how flexible it is.
You can use:
- pure cane sugar
- honey
- maple syrup
- coconut sugar
Each one gives the syrup a slightly different flavor.
Pure cane sugar gives the cleanest strawberry flavor, while honey and maple syrup add a deeper warmth.
Can You Water Bath Can It?
Yes, this syrup can be water bath canned.
After filling hot jars, process half-pints or pints in a boiling water bath for 15 minutes.
If you prefer, you can also freeze the syrup instead. Ice cube trays work especially well for freezing small portions for drinks or quick recipes.
Ways to Use Strawberry Syrup
This syrup is incredibly versatile.
Some favorite uses include:
- lemonade
- iced tea
- sparkling water
- pancakes
- waffles
- French toast
- yogurt
- oatmeal
- cheesecake
- ice cream
- cocktails
- mocktails
- vinaigrettes
- pound cake
- strawberry milk
You can even brush it onto cake layers to help keep cakes moist.
Strawberry Top Syrup
Ingredients
- Strawberry tops and greens
- Filtered water
- Pure cane sugar, honey, maple syrup, or coconut sugar
Instructions
- Add your strawberry tops to a large pot and measure the amount.Add an equal amount of filtered water. For example, if you have 1 quart of strawberry tops, add 1 quart of water.Bring the mixture to a gentle simmer over medium heat. Simmer for 15–20 minutes, lightly pressing the tops occasionally with the back of a spoon or potato masher to help release flavor and color. Avoid a hard boil, which can dull the fresh strawberry flavor.Remove from the heat and strain the liquid through a fine mesh strainer lined with cheesecloth or a clean flour sack towel. Discard the strawberry tops.Measure the strained liquid before adding sweetener.For a traditional thicker syrup, use an equal amount of sweetener to liquid. Example: 4 cups liquid to 4 cups sugar.For a lighter syrup, use about half the amount of sweetener. Example: 4 cups liquid to 2 cups sugar.For a lightly sweetened syrup, use about one-quarter the amount of sweetener. Example: 4 cups liquid to 1 cup sweetener.Return the strained liquid to the pot and add your sweetener of choice. Heat over medium heat, stirring occasionally, until fully dissolved.If you would like a stronger strawberry flavor, continue simmering the syrup uncovered until reduced to your preferred flavor and consistency.Ladle the hot syrup into hot, clean jars, leaving ¼ inch headspace. Wipe the jar rims clean, apply lids and bands fingertip tight, and process in a boiling water bath for 15 minutes for half-pints or pints.Turn off the heat and allow the jars to rest in the canner for 5 minutes before removing them. Let cool completely.Store sealed jars in a cool, dark place. Refrigerate after opening.Alternatively, the syrup can be frozen. Freeze in freezer-safe containers or pour into ice cube trays for smaller portions. Bring frozen syrup or cubes to room temperature as needed before using.
Notes
- Strawberry tops vary greatly in flavor depending on ripeness and how much fruit remains attached.A 1:1 liquid-to-sugar ratio creates a thicker, more traditional syrup.Lower sugar syrups will be thinner and less shelf stable once opened, so refrigerate after opening.This syrup is delicious in lemonade, iced tea, sparkling water, cocktails, pancakes, waffles, yogurt, oatmeal, ice cream, cheesecake, vinaigrettes, and desserts.If freezing, leave room for expansion in containers.Ice cube trays are a great option for small servings or adding to drinks.