For years I dropped strawberry tops straight in the compost without thinking twice. Turns out they hold enough flavor to make a syrup, so now I save them. My strawberry top syrup is just the hulls, sugar, and a little time. No stove, no water, no waste. You stir the tops with sugar, let the jar sit in the fridge for a day or two, and strain out a ruby syrup that tastes like the middle of summer.
My no cook strawberry syrup is an easy no-waste hack you should try
For years I cut the tops off strawberries and dropped them straight in the compost without a second thought. I garden, and throwing away something that still smells that strongly of fruit started to bug me. So I decided to run an experiment with it.
Strawberry tops are the leafy green cap plus the pale shoulder of berry most of us slice away, and that shoulder still holds sugar, color, and perfume. Pack a jar of them with sugar and they weep a surprisingly deep syrup. It is the same use-up instinct behind my strawberry bruschetta, just pointed at the part you would normally bin.
The whole thing runs on maceration. Sugar pulls the juice out of the tops through osmosis, so you never turn on the heat and you never add water, which is exactly what keeps the flavor this concentrated. Two things matter. Use enough sugar to fully coat the tops or they will not release much liquid, and keep the jar cold so it draws slowly instead of fermenting. I tested a batch on the counter once and it started to fizz by the second day, which is your sign it sat out too warm for too long.
From there it bends whatever way you want. Stir a spoonful into lemonade or sparkling water, pour it over pancakes or vanilla ice cream, or brush it between cake layers. Drop a strip of lemon peel or a few basil leaves into the jar if you want it a little more grown up. The plain version is the fastest, and honestly the one I reach for most.
What you need for this syrup
Full ingredient list and detailed instructions in the recipe card.
- Save the tops from berries that are ripe and deep red rather than pale, because the color and sweetness of the syrup come straight from that pale shoulder of fruit under the leaves.
- Granulated white sugar dissolves cleanest and lets the strawberry color show through, though organic cane sugar works if you do not mind a faintly golden tint. Honey could work but it takes a bit more time.
- A squeeze of lemon juice is optional and pulls double duty, it brightens the flavor and helps the syrup keep a little longer in the fridge.
Shruthi’s Top Tips
Few things to know about this recipe
- Chop the tops roughly if they are large, since more cut surface means more juice drawn out.
- Give the jar a shake or a stir once a day, or the sugar settles and the bottom stays dry.
- The most common mistake is skimping on sugar. If the tops are barely damp after a day, add another spoonful and wait, they need to be fully coated to release their juice.
- Keep it in the fridge the entire time. A batch I left on the counter started to ferment and fizz by day two.
How to make strawberry top syrup
- Add the strawberry tops to a clean jar with a lid.
- Add sugar on top and shake to coat everything evenly.
- Seal the jar and refrigerate for 24 to 48 hours, stirring or shaking once a day, until the sugar dissolves into a loose red syrup.
- Strain through a fine mesh sieve into a clean bottle, pressing gently on the tops to squeeze out the last of the liquid. Store the syrup in the fridge and use within two weeks.
How to serve strawberry top syrup
This is a use-it-anywhere syrup. Stir a spoonful into lemonade or a glass of sparkling water, drizzle it over a stack of cottage cheese pancakes or a bowl of strawberry cheesecake overnight oats, spoon it over vanilla ice cream and yogurt, or brush it between the layers of a cake the way you would for strawberry tiramisu. A little goes a long way, so start with a tablespoon and build from there.
Turn it into a drink
The syrup is happiest in a glass. For a quick strawberry soda, pour one to two tablespoons over ice and top with sparkling water. For lemonade, stir it into fresh lemon juice and cold water until it tastes right. And for a spritz, add a splash to prosecco with a squeeze of lime. If you like the strawberry and lemon pairing, my strawberry lemonade cookies run on the same combination.
Variations
- Drop a strip of lemon or orange peel into the jar for a citrus edge.
- Add a few basil or mint leaves for a herbal, grown-up version.
- Steep in a split vanilla bean or a couple of black peppercorns for a warmer, spiced syrup.
- Swap in the tops from other soft fruit, this same strawberry scrap syrup method works with raspberry and blackberry hulls too.
Storage
Keep the strained syrup in a sealed jar or bottle in the fridge and use it within two weeks. It does not need reheating. If it ever smells yeasty or starts to fizz, it has begun to ferment, so pour it out and start a fresh batch. For longer storage, freeze it in an ice cube tray and drop a cube straight into drinks.
No Cook Strawberry Top Syrup
Ingredients
- 2 cups strawberry tops, loosely packed (the leafy caps and pale shoulders from about 2 pounds of strawberries)
- 1 cup granulated sugar
- 1 tablespoon lemon juice (optional)
Instructions
- Add the strawberry tops and sugar to a clean jar or bowl and stir until every top is coated.
- Stir in the lemon juice if using.
- Seal and refrigerate for 24 to 48 hours, stirring once a day, until the sugar dissolves into a loose red syrup.
- Strain through a fine mesh sieve into a clean bottle, pressing gently on the tops to release the last of the liquid.
- Store in the fridge and use within two weeks.
Notes
- Plan ahead, the tops need 24 to 48 hours in the fridge to macerate before the syrup is ready.
- Use enough sugar to fully coat the tops, if they stay dry they will not release their juice.
- Keep the jar refrigerated the whole time so it draws slowly instead of fermenting.
- Do not discard the strained tops, blend them into a smoothie or steep them in hot water for tea.
- Store the finished syrup in the fridge for up to two weeks, or freeze in an ice cube tray for longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
