Strawberry Syrup (Easy, Zero-Waste)

This strawberry syrup is a fun way to use strawberry tops left over from the prep. This sweet and aromatic syrup is utterly delicious, a perfect addition to your breakfast and dessert.

You didn’t think that the zero-waste recipes would stop after I released the Scrappy Cookbook, did you?

And while it’s nice to have a collection of 150+ vegan recipes that help you reduce food waste, my mind always looks for new ways of using scraps. This strawberry syrup is the second recipe that makes use of strawberry tops, along with one of my very first scrappy recipes: strawberry tops vinegar.

Key Ingredients

• Strawberry tops left over from using strawberries pack a surprising amount of flavor.
• Sugar acts both as a sweetener and preservative in this recipe.
• Water is necessary to dissolve the sugar and soak up the strawberry flavors (and color!).

5 Strawberry Fun Facts

• Despite their name, strawberries aren’t true berries from a botanical standpoint. True berries, like blueberries and bananas, have seeds inside. Strawberries, however, have their seeds on the outside.
• Records show that strawberries have been enjoyed since ancient times. The Romans prized them for their medicinal properties. In ancient Rome, strawberries were a symbol of Venus, the goddess of love, because of their heart shape and red color.
• There are more than 600 varieties of strawberries, each with its own unique flavor, size, and texture. Some even sport a different color!
• The United States is one of the largest producers of strawberries, particularly in California, which accounts for about 90% of the strawberries grown in the country.
• Strawberries don’t ripen after being picked, so they should be harvested when fully ripe.

Hack It!

• Even though this is a Scrappy recipe, I won’t judge you if you buy strawberries specifically to make this yummy syrup. You can use the berries for salad, strawberry and rhubarb crisp, homemade ice pops, fruit salad, and more.
• This method works with other berries, too! If you have blueberries, cherries, or raspberries that need to be used, this is a great way to use produce that isn’t at its best anymore.
• I like adding this zero-waste strawberry syrup to breakfast, but you can also use it in baking, make salad dressing with it, or add it to coffee.
• Because of the high sugar content, this syrup will last a long time!

How to Make Strawberry Syrup

Step 1: Add strawberry tops, water, and sugar into a non-stick saucepan.

Step 2: Bringthe contents to a simmer. Cook on low heat for about 20 minutes until slightly thickened and red.

Step 3: Sift the strawberries out of the syrup and compost the tops. Place the strawberry liquid back into your pot and simmer for another 15 minutes, until your syrup thickens even more.

Step 4: Wait for the syrup to cool, then pour it into a glass bottle or jar.

Frequently Asked Questions

Other Recipes You’ll Love

• Zero-Waste Strawberry Milk
• Strawberry Chia Seed Jam
• Blueberry Jam Without Pectin
• Fruit Salsa Recipe
• Dragon Fruit Skin Jelly

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