No Cook Strawberry Top Syrup

Hand holding a syrup container with strawberry syrup

No Cook Strawberry Top Syrup

Course: Condiment, Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Chill Time: 1

Total Time: 5

Servings: servings

Calories: 129kcal

Author: Shruthi Baskaran-Makanju

A no-cook syrup made from strawberry tops and sugar, macerated cold for 24 to 48 hours, then strained. Five minutes of hands-on work, no stove, no waste.

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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.

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