Late spring is strawberry season, and I can think of no better use for strawberries than making this super juicy strawberry syrup.

Made with fresh strawberries, white grape juice, and a healthy splash of white balsamic vinegar, the flavor is sweet with just a little tang to keep it from being too sweet.

Serve it over ice cream or vanilla pudding, or even splash some in club soda for a refreshing summer sip!

Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy

A spoonful of strawberry syrup being drizzled onto a small cordial glass of vanilla pudding. There are whole strawberries and the jar of syrup in the background.

For ease of browsing, you can find all my dessert sauce recipes in one place. Now let’s get on with the show.

At a Glance

✅Skill Level: Beginner
✅Skills: Using an immersion blender, straining
✅Type: Dessert Sauce
✅Number of Ingredients: 6
✅Prep Time: 5 minutes
✅Cook Time: 15 minutes
✅Yield: 12 oz or about 1 1/2 cups
✅Related Reading: Mixed Berry Sauce

Jump Straight to the Recipe

Tasting Notes

I call this juicy strawberry sauce because it tastes like the juiciest strawberries in the world. Like the flavor is more intense than you’d think it could be with a relatively short time on the stove and only 6 ingredients.

The flavor is sweetly strawberry-forward with just a bit of tanginess from the white balsamic. It’s bright and colorful and fresh.

If this sounds like a winner to you and you end up making it, please do me a quick favor, if you would.

When you do make this recipe, it will help me and other readers if you:
✅Rate the recipes using the stars in the recipe card⭐⭐⭐⭐⭐
✅Leave a review when prompted in the recipe card✍️
✅Leave a comment on the post📝
Thank you!😘

Strawberry Syrup Ingredients and Substitutions

Labeled images of the ingredients for making strawberry syrup: strawberries, white grape juice, sugar, white balsamic vinegar, kosher salt, and vanilla extract.
  • strawberries: Fresh or frozen will work here, as you just going to puree them anyway. You can also use other berries or a mix of berries if that’s what you have on hand
  • white grape juice: Adding extra liquid ensures your sauce doesn’t reduce too much while it’s cooking and end up becoming jam. I like to use a liquid that is already flavorful, and white grape juice won’t compete with the flavor of the strawberries. Apple juice or other light-colored juice will work here too. Or consider something like cran-strawberry or cran-apple. Using juice also allows you to use less sugar. If all you have is water, you may need to increase the sugar by a couple of ounces.
  • sugar: I use pure granulated sugar here to keep the flavor profile firmly in the strawberry camp. You could use a liquid sugar like honey or maple syrup, but that will obviously affect the flavor.
  • white balsamic vinegar: The sweet-tart tang of white balsamic vinegar works well here without dulling the color of the syrup. Feel free to use a different vinegar, like apple cider or white wine vinegar, but you will probably only need about half. Using some lemon juice or lime juice will also balance the sauce, so if you don’t have vinegar, using citrus juice is a great option. You will probably only need a tablespoon of citrus juice
  • salt: Focuses the flavors and counteracts any potential bitterness from the vinegar (or citrus, if that’s what you’re using)
  • vanilla extract: Rounds out all the flavors with a creamy, floral note


This is a straightforward syrup to make.

If you already know how to make syrups, skip down to the recipe. Otherwise, read on for some visuals and a more indepth explainer than what is written in the recipe.

If you are using fresh berries, wash them well, and cut off their little green tops.

Place the whole berries in a pan along with the white grape juice, sugar, white balsamic, and salt.

Pro Tip: Depending on the sweetness of your berries, you may need more or less sugar. Let your taste buds be your guide. It’s your sauce.

Bring the mixture to a boil over medium heat, mashing the berries as they heat and soften.

A collage of 4 images: whole strawberries in a pan, a hand holding a bottle of white balsamic vinegar, the berries in the pan with sugar and liquid, and a hand holding a meat chopper chopping the berries up as they heat.

I love a meat chopper for this task.

Jenni's Pick
Farberware Heat Resistant Meat and Potato Masher, 10-Inch, Black

Useful not only for breaking up sausage and other ground meats while cooking, I also use this to roughly chop any soft foods right in the pan. It works great on whole canned tomatoes and also is really useful for cooking up any hash on the stove.

Purchase Now
This is an affiliate link which means I earn from qualifying purchases. Your price is unaffected.
03/06/2024 11:42 pm GMT

Allow the mixture to simmer for 15 minutes, stirring occasionally.

Puree with an immersion blender, then simmer five more minutes.

A collage of 4 images: berry sauce simmering in a pan. The berry sauce getting a bit foamy in the pan, an immersion blender blending the strawberries into a smooth syrup, and the blended syrup simmering in the pan.

Pro Tip: You may choose to skim off some of the foam during cooking, but it is not as vital as it is in jam making.

Strain the mixture, stir in the vanilla, then pour into a jar or jars.

💡Don’t forget to scrape the back of the strainer. Puree likes to hide back there!

Recipe Variations (Make It Fancy)

Consider adding an herbal element.

Natural pairings with strawberry are:

  • basil
  • lavender
  • mint
  • thyme

Add a hint of bite with a bit of black pepper or fresh or ground ginger.

You can also use the sauce as a swirl in vanilla ice cream. Simply layer softened (or freshly churned) ice cream with thin layers of strawberry sauce and freeze. That’s it!

For a more mysterious take on the strawberry balsamic flavor profile, take a look at my strawberry balsamic preserves recipe.

A Little Strawberry Syrup Q & A

A jar of strawberry sauce with strawberries scattered around on a butcher block surface and a container of sugar and a bottle of vanilla in the background.
How long will the syrup keep?

Keep your sauce tightly covered and refrigerate for up to 2 weeks

Can I freeze it?

Yes. Freeze it in air-tight containers with about 1/2″ of head space to allow for expansion when freezing. It will be fine in the freezer for a good 3 months. Thaw in the fridge.

Can I make it thinner/thicker?

Yes. Simmering for less time will yield a thinner syrup. Conversely, simmering for 30 minutes will yield a thicker syrup.


If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

A Note About Measurements

My recipes are almost all written by weight, including liquids, unless otherwise specified.

For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.

I promise that baking and cleanup will be so much quicker and easier.

This is the scale that I recommend for home use. I have owned and used one for years.

Best for Home Use
Escali Primo Digital Food Scale

Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.

Purchase Now How & Why to Use a Kitchen Scale
This is an affiliate link which means I earn from qualifying purchases. Your price is unaffected.
03/07/2024 05:03 pm GMT

Love This? Please Take a Moment to Rate and Review

5 golden stars for rating recipes
A jar of strawberry syrup with strawberries scattered around on a butcher block surface and a container of sugar and a bottle of vanilla in the background.

Juicy Strawberry Syrup

Jennifer Field
This strawberry sauce is sweet with ripe strawberries and white grape juice and tangy with white balsamic vinegar. The flavor is bright and juicy, and you will find so many ways to use it, from pancakes to ice cream to cakes and pies.
4.67 from 3 votes
Tried this recipe?Please give it a star rating!
Prep Time 5 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 47 kcal


  • 12 oz strawberries fresh or frozen
  • 4 oz white grape juice or apple juice
  • 3.5 oz granulated sugar
  • 1.5 oz white balsamic vinegar or similar
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract


  • Wash and top strawberries.
  • Put strawberries, white grape juice, granulated sugar, white balsamic vinegar and kosher salt in a medium saucepan.
  • Bring to a boil, mashing the strawberries up as they heat.
  • Reduce heat to medium-low, and simmer for 15 minutes. Puree the sauce with an immersion blender and let simmer an additional 5 minutes.
  • Strain the sauce through a fine mesh strainer into a bowl. Make sure to scrape the back of the strainer to get all the puree.
  • Whisk in the vanilla, cool to room temperature.
  • Store, covered, in the fridge for up to two weeks.

Did You Make Any Changes?


You can puree your syrup in a blender as well, but just be careful blending hot liquids. I usually leave the top off entirely and cover the jar with a lint-free cloth to allow for heat to easily escape.
A 1x recipe makes about 12 oz of syrup, or about 1 1/2 cups. The recipe is easily doubled.


Serving: 1ozCalories: 47kcalCarbohydrates: 12gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 98mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 4IUVitamin C: 17mgCalcium: 6mgIron: 0.1mg
Keyword strawberries
Did you make this recipe?Please tell us what you loved!

Enjoy the strawberry syrup, friends! Thanks for spending some time with me. Glad you’re here!

Join in Today!

My Top 5 Secrets to Becoming Fearless in the Kitchen

Plus weekly new recipes, how-tos, tips, tricks, and everything in between