How to Make Strawberry Syrup for Matcha (The Dreamy Way)
Learn how to make strawberry syrup for matcha at home with three easy methods: classic cooked syrup, honey-sweetened syrup, and no-cook macerated strawberry syrup. Each version creates a sweet, fruity syrup for building beautiful pink strawberry matcha lattes.
Equipment
- Small saucepan
- fork
- Fine-Mesh Sieve
- Clean jar
- Bowl or zip-lock bag
- Spoon
- Ice cube trays
- Freezer bag
- Glass
Ingredients
Classic Cooked Syrup
- 1 cup fresh or frozen strawberries hulled and sliced
- 1 cup sugar
- 1 cup water
- ½ tsp lemon juice optional; brightens flavor and helps preserve color
Honey-Sweetened Variation
- 200 g frozen strawberries
- 50 g honey
- A splash water helps the syrup start cooking without scorching
No-Cook Macerated Syrup
- 226 g fresh strawberries chopped
- 100 g sugar
For Strawberry Matcha Latte
- 1 to 2 tablespoons strawberry syrup per latte, adjust to taste
- ice as needed
- milk of choice oat milk, almond milk, or whole milk all work
- whisked matcha pour slowly over the back of a spoon for layering
Optional Variations
- ½ teaspoon vanilla extract optional, add to classic cooked syrup before straining
- 1 thin slice fresh jalapeño optional, add during cooking for spicy strawberry syrup
- a few fresh mint leaves optional, steep in hot syrup for 5 minutes after cooking, then remove
Instructions
- For classic cooked syrup, add 1 cup strawberries, 1 cup sugar, and 1 cup water to a small saucepan and stir to combine.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the water turns pinkish-red.
- Mash the strawberries against the side of the pan with a fork to release their juices.
- Simmer for 10 to 15 minutes, until the liquid thickens slightly into a pourable syrup. Stir in the optional 1/2 teaspoon lemon juice if using.
- Remove from the heat, cool for a few minutes, then strain through a fine mesh sieve into a clean jar. Press the pulp gently to extract the syrup.
- For honey-sweetened syrup, combine 200 g frozen strawberries, 50 g honey, and a splash of water in a small saucepan.
- Simmer over low heat, mashing the strawberries as they soften, and keep the heat low so the honey does not burn.
- Cook for 10 to 15 minutes, until thick and almost jam-like. Cool completely, then strain for a smooth syrup or leave chunky for a rustic texture.
- For no-cook macerated syrup, toss 226 g chopped fresh strawberries with 100 g sugar in a bowl or zip-lock bag until coated.
- Refrigerate for at least 2 hours, or overnight for deeper flavor, until the sugar draws out the strawberry juices.
- Strain through a fine mesh sieve for a smooth syrup, or skip straining if you prefer texture.
- To make a strawberry matcha latte, add 1 to 2 tablespoons strawberry syrup to the bottom of a glass.
- Fill the glass with ice, then pour in your milk of choice.
- Slowly pour whisked matcha over the back of a spoon so it layers over the milk and strawberry syrup.
- Taste and add more syrup if desired.
Notes
Fresh in-season strawberries give the brightest color and flavor, but frozen strawberries work well for the cooked and honey methods. Use ripe, fragrant berries whenever possible.
For vivid color and better flavor, keep cooked syrups at a gentle simmer and add lemon juice if desired. If the syrup is too thin, simmer a little longer; if too thick, stir in warm water 1 tablespoon at a time.
Variations: add 1/2 teaspoon vanilla extract before straining for strawberry vanilla syrup, a thin slice of jalapeño during cooking for spicy syrup, or steep fresh mint leaves in hot syrup for 5 minutes for strawberry mint.
Storage: classic cooked syrup keeps in a sealed jar in the refrigerator for up to 1 month, honey-sweetened syrup up to 2 weeks, and no-cook macerated syrup 5 to 7 days. Any method can be frozen in ice cube trays, then transferred to a freezer bag for up to 3 months.
No-waste tip: save strained strawberry pulp and stir it into yogurt, oatmeal, or pancakes.