• 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.