Strawberry Basil Simple Syrup
This strawberry basil simple syrup is a sweet, herbal infusion that tastes like summer in a bottle. Even better? It’s the perfect way to rescue strawberries that are a little too soft to eat fresh. If you’ve ever found a container in the fridge just on the edge of overripe, this recipe turns them into something beautiful. Use it in sparkling water, lemonade, iced tea, cocktails, or even over yogurt and pancakes. It’s especially good with a handful of almond vanilla granola for a summery breakfast parfait.
Reducing food waste like this is one of the small kitchen wins I mention in The Homestead Guide — simple, practical, and just a little bit magical.
💞 Why You'll Love This Recipe
- A great way to use up soft or overripe strawberries
- Just four ingredients
- Makes everyday drinks feel extra special
- Sweet with a subtle herbal twist
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Ingredients
- Strawberries (soft or slightly past their prime is fine)
- Water
- Granulated sugar
- Fresh basil leaves
See recipe card for quantities.
How to Make Strawberry basil simple syrup
Step 1: Simmer Strawberries and Sugar
Combine strawberries, sugar, and water in a small saucepan.
Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the strawberries start to break down (about 5–7 minutes).
Step 2: Add Basil and Steep
Add the basil and simmer for another 2–3 minutes.
Remove from heat and let the mixture steep for 15 minutes (aka, let it sit and cool still in the pan)
Step 3: Strain
Strain through a fine mesh sieve into a clean jar or bottle. Press gently to release more liquid, but don’t force solids through.
Step 4: Serve
Let cool, then refrigerate for up to 2 weeks.
Hint: The basil flavor gets stronger the longer it steeps. For a more intense herbal note, let it sit up to 30 minutes before straining. Also, feel free to add more basil.
⭐ Top Tips
Don’t throw away those fading strawberries — this syrup turns food waste into flavor. As long as there’s no mold, soft strawberries are perfect here.
And don’t be afraid to experiment — this strawberry basil simple syrup pairs surprisingly well with savory dishes too, like my crispy hot honey chicken wings for a sweet-and-spicy twist.
Substitutions and Variations
Substitutions
- Swap basil for mint, thyme, or even rosemary for a different herbal profile.
- Use honey or maple syrup instead of sugar — the flavor will be a little warmer and more earthy.
Variations
- Add a few strips of lemon or orange zest while simmering for brightness.
- Stir in a splash of vanilla extract for a softer, sweeter finish.
Equipment
- Small saucepan
- Spoon or spatula
- Fine mesh sieve
- Glass jar or bottle for storage
Storage
Store in a tightly sealed jar in the fridge for up to 2 weeks, or freeze in ice cube trays for longer storage (up to 3 months).
More Recipes
Looking for other sweet recipes? Try these:
Serving Suggestions
Try some of these breakfast recipes recipes with this syrup!
📖 Recipe
Strawberry Basil Simple Syrup
Ingredients
- 1 cup strawberries soft or slightly past their prime is fine, hulled and sliced
- 1 cup water
- 1 cup sugar
- ¼ cup fresh basil leaves loosely packed
Instructions
- Combine strawberries, sugar, and water in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the strawberries start to break down (about 5–7 minutes).
- Add the basil and simmer for another 2–3 minutes.
- Remove from heat and let the mixture steep for 15 minutes.
- Strain through a fine mesh sieve into a clean jar or bottle. Press gently to release more liquid, but don’t force solids through.
- Let cool, then refrigerate for up to 2 weeks. You can also freeze the syrup in ice cube trays — one of my favorite 15-minute homestead tasks for preserving small batches like this.
