How To Freeze Strawberries In Syrup

Option 3: Freeze strawberries in Simple Syrup – Simple syrup is a sugar syrup made by dissolving sugar in water over low heat and then cooling. Using a simple syrup will help the berries keep their vibrant color and retain their shape after thawing. TIP: Have your simple syrup made and cooled and ready before you get your berries.

• Rinse the strawberries well.
• Hull or slice off the stems.
• Either leave whole, or slice, and place them in a freezer container.

Step Two: Add syrup

• Pour the syrup over the berries to cover them. Leave ½ inch head space.
• Seal and freeze.

Tip #1: You can make the syrup ‘lighter’ or less sweet by using 2 parts water to 1 part sugar, instead of one to one Tip #2 : You’ll need about ⅓-1/2 cup of simple syrup per pint of prepared strawberries.

Can you freeze strawberries mixed with sugar?

Freezing Strawberries: Dry Sugar Method Sprinkle ½ cup of sugar per quart of strawberries into the bowl and gently stir strawberries to coat and dissolve sugar. Immediately transfer sugar-coated strawberries into Ziploc bags or other airtight containers. Label with contents and date and place in freezer.

How do you defrost strawberries in syrup?

Frozen Strawberries in Syrup recipe Freezing expert and author Justine Pattison shows us how to freeze strawberries in syrup: “This is a great way to make a delicious strawberry sauce for ice cream sundaes and for topping cheesecakes, pancakes, waffles and panna cotta. As well as creating a fuss-free dessert served simply with cream or ice cream.” How to freeze:

Put your freezer setting onto Fast Freeze at least two hours before adding the strawberries or clear some space in the rapid freezing section/coldest part of your freezer. Freezing the strawberries quickly will help them retain as much of the flavour and texture as possible. For every 250g strawberries that you are freezing, put 150g caster sugar and 50ml water in a saucepan. Heat gently, stirring regularly, until the sugar dissolves then increase the heat and bring to a simmer. Cook for 1 minute then remove from the heat and leave to cool completely. Wash your strawberries lightly by placing in a colander and rinsing under the cold tap for a few seconds. Hull the strawberries by pinching out the green stalk end. Put the strawberries in a rigid freezer-proof container with a lid until they come roughly 2/3 of the way up the sides. Pour over the cooled syrup, leaving around 3cm headroom at the top of the container to allow for expansion. At this point the strawberries will float towards the surface, so half fill a small freezer-bag with water and seal with a knot. Place on top of the strawberries so they remain submerged in the syrup. Cover, label and freeze for up to 6 months. Fast freeze can be turned down once the strawberries are solid, this should take 2-3 hours.

How to defrost: Defrost the strawberries in their container in the fridge overnight Defrosting slowly will help the strawberries remain firmer than quickly defrosting at room temperature. Warm through in a saucepan or serve cold. : Frozen Strawberries in Syrup recipe

Can you freeze fruit in syrup?

Freezing instructions for specific fruits – Apples When you plan to use apples in uncooked desserts or fruit cocktail, the syrup-pack method is preferred. A sugar or unsweetened pack is good for pie making. Select full-flavored apples that are crisp and firm, not mealy in texture.

Wash, peel and core. Slice medium apples into 12 sections, large ones into 16. Syrup pack Use 40 percent syrup ( Table 3 ). To prevent browning, add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Slice apples directly into syrup in container starting with ½ cup syrup to a pint container. Press fruit down in containers, add enough syrup to cover, leave headspace, seal and freeze.

Sugar pack To prevent darkening of apples, treat each quart with ½ teaspoon of ascorbic acid dissolved in 3 tablespoons of cold water, or steam blanch for 1½ to 2 minutes. Mix ½ cup sugar with 1 quart (1¼ pounds) of fruit. Pack apples into containers, and press fruit down, leave headspace, seal and freeze.

• Applesauce Select full-flavored apples.
• Wash apples, peel if desired, core and slice.
• To each quart of apple slices, add 1/3 cup water or apple juice; cook until tender. Cool.
• Strain, if desired.
• Sweetening can be added if needed: ¼ to ¾ cup sugar for each quart of sauce or use your regular recipe.
• Pack into containers, leave headspace, seal and freeze.

Apricots Select firm, ripe, uniformly yellow apricots. Sort, wash, halve and pit. Peel and slice if desired. If apricots are not peeled, heat them in boiling water 30 seconds to keep skins from toughening during freezing. Cool in cold water, and drain. Syrup pack Use 40 percent syrup ( Table 3 ).

• For a better quality frozen product, add ¾ teaspoon crystalline ascorbic acid to each quart of syrup.
• Pack apricots directly into containers, cover with syrup, leave headspace, seal and freeze.
• Sugar pack Before combining apricots with sugar, treat with the following mixture to prevent darkening: ¼ teaspoon crystalline ascorbic acid and ¼ cup cold water.

Dissolve crystalline ascorbic acid in cold water and sprinkle over 1 quart (? pound) of fruit. Mix ½ cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack apricots into container, press down until fruit is covered with juice, leave headspace, seal and freeze.

Avocados Select avocados that yield to gentle pressure with skins free from dark blemishes. Avocados are best frozen as puree. Avocados are not satisfactory frozen whole or sliced. Peel fruit, cut in half, pit and puree. For a better quality product, add ? teaspoon crystalline ascorbic acid or 3 tablespoons lemon juice to each quart of puree.

Pack into containers, leave headspace, seal and freeze. Bananas Select firm, ripe bananas. Peel; mash thoroughly. Add 1 tablespoon lemon juice or ½ teaspoon ascorbic acid per cup of mashed banana. Pack into containers, leave headspace, seal and freeze. Blackberries, boysenberries, dewberries, loganberries, youngberries Select fully ripe, firm berries.

Wash carefully in cold water, discarding soft, underripe or defective fruit, leaves and stems. Drain. Syrup pack Pack whole berries into containers and cover with 40 to 50 percent syrup ( Table 3 ), depending on sweetness of fruit. Leave headspace, seal and freeze. Sugar pack Gently mix ¾ cup sugar with 1 quart (1? pounds) berries.

Fill containers, leave headspace, seal and freeze. Unsweetened pack Tray freeze; then pack berries into containers, leaving no headspace, seal and freeze. Blueberries Select full-flavored, ripe berries. Wash berries, and remove leaves and stems, and discard immature and defective berries.

• Preheating in steam tenderizes skin and improves the flavor of the product.
• Unsweetened pack Tray freeze; then pack berries into containers, leaving no headspace, seal and freeze.
• Cherries, sour Select bright red, tree-ripened cherries.
• Wash, stem and pit.
• Syrup pack Pack cherries into containers, cover with 60 percent syrup ( Table 3 ), leave headspace, seal and freeze.

Sugar pack To 1 quart (1? pounds) cherries add ¾ cup sugar. Mix until sugar is dissolved. Pack into containers, leave headspace, seal and freeze. Cherries, sweet Select bright, fully ripened cherries of dark-colored varieties. Wash, stem and pit. Syrup pack Pack cherries into containers and cover with a 40 percent syrup ( Table 3 ).

• For a better-quality product, add ½ teaspoon crystalline ascorbic acid to each quart of syrup.
• Leave headspace, seal and freeze.
• Citrus fruits (oranges, grapefruit) Select firm, tree-ripened fruit heavy for its size and free of soft spots.
• Wash and peel.
• Divide fruit into sections, removing all membranes and seeds.

Slice oranges, if desired. For grapefruit with many seeds, cut fruit in half and remove seeds; cut or scoop out sections. Syrup pack Pack fruit into containers. Cover with 40 percent syrup ( Table 3 ) made with excess fruit juice or water, leave head space, seal and freeze.

1. Freezing juice Select fruit as directed for sections.
2. Squeeze juice from fruit using a squeezer that does not press oil from rind.
3. Sweeten with 2 tablespoons sugar for each quart of juice, or pack without sugar.
4. Pour juice into containers immediately.
5. To avoid development of off-flavors, use glass freezer jars.

Leave head space, seal and freeze. Coconut Shred fresh coconut meat, or put it through a food chopper. Pack into containers and, if desired, cover with coconut milk. Leave head space, seal and freeze. Cranberries Choose firm, deep red berries with glossy skins.

Stem and sort. Wash and drain. Unsweetened pack Tray freeze; then pack cranberries into containers, leave no head space, seal and freeze. Frozen cranberries are easy to chop in a blender or food processor. Syrup pack Pack into containers, cover with 50 percent syrup, leave head space, seal and freeze. Huckleberries Select full-flavored, ripe huckleberries.

Wash and drain. Discard immature or defective berries. Preheat in steam for 2 to 3 minutes to tenderize the skin and improve the flavor. Frozen huckleberries can be used like blueberries in muffins, pancakes or other recipes. If too tart, huckleberries may need to be sweetened before use in recipes.

Unsweetened pack Tray freeze; then pack into containers, leave no head space, seal and freeze. Gooseberries Choose fully ripe berries if freezing for pie; choose berries a little underripe for jelly. Sort, remove stems and blossom ends, and wash berries. The unsweetened pack is best for use in pies or preserves.

Unsweetened pack Tray freeze; then pack into containers, leaving no headspace, seal and freeze. Syrup pack Pack into containers, cover with 50 percent syrup ( Table 3 ), leave headspace, seal and freeze. Grapes Choose fully-ripe, firm, sweet grapes. Sort, stem and wash.

• Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.
• Syrup pack Pack into containers, cover with 40 percent syrup ( Table 3 ), leave headspace, seal and freeze.
• Unsweetened pack Tray freeze seedless only; then pack into containers, leaving no headspace, seal and freeze.
• Puree Wash, stem and crush the grapes.

Heat to boiling. Drain off free juice and freeze it separately. Use a colander to remove seeds and hulls, then puree. To 1 quart (2 pounds) puree, add ½ cup sugar. Pack into containers, leave headspace, seal and freeze. Juice For beverages, select fully ripe, firm, sweet grapes.

For jelly making, select as recommended in specific jelly recipe. Wash, stem and crush grapes. Add 1 cup water per gallon crushed grapes. Simmer for 10 minutes. Strain juice through a jelly bag. For a more visually appealing product, allow the juice to stand overnight in refrigerator to remove sediment that settles to the bottom.

Pour off clear juice for freezing. Discard sediment that sinks to bottom. Pour juice into containers, leave headspace, seal and freeze. If tartrate crystals form in frozen juice, they may be removed by straining the juice after thawing. Kiwi Select plump, ripe kiwi fruit that yield to gentle pressure when squeezed.

1. Wash, peel and slice.
2. Syrup pack Pack fruit into containers.
3. Cover with 30 or 40 percent syrup ( Table 3 ), leave head space, seal and freeze.
4. If you plan to use frozen kiwi fruit in gelatin desserts, bring it to a boil, simmer 2 to 3 minutes, and cool before freezing.
5. Note: Raw kiwi fruit, either fresh or frozen, contains an enzyme that prevents a gel from forming.

Heating the kiwi fruit before freezing will prevent this problem. Melons (cantaloupe, crenshaw, honeydew or watermelon) Select firm-fleshed, well-colored, ripe melons. Cut in half; remove seeds and rind. Cut melons into slices, cubes or balls. Syrup pack Pack into containers, cover with 30 percent syrup ( Table 3 ), leave headspace, seal and freeze.

1. Unsweetened pack Pack into containers, leaving no headspace, seal and freeze.
2. Peaches or nectarines Select well-ripened fruit and handle carefully to avoid bruising.
3. Sort, wash and peel.
4. Note: Peeling without a boiling water dip gives a better product.
5. Slice or halve if desired.
6. Syrup pack Use 40 percent syrup ( Table 3 ).

For a better quality product, add ½ teaspoon crystalline ascorbic acid for each quart of syrup. Slice fruit directly into syrup in container—starting with ½ cup syrup to a pint container. Press fruit down, add syrup to cover, leave headspace, seal and freeze.

• Sugar pack Before combining peaches or nectarines with sugar treat with the following mixture to prevent darkening: ¼ teaspoon crystalline ascorbic acid and ¼ cup cold water.
• Dissolve crystalline ascorbic acid in cold water and sprinkle over 1 quart (1? pounds) of fruit.
• Mix ? cup sugar with each quart of fruit.

Stir until sugar is dissolved. Pack into containers, leave headspace, seal and freeze. Unsweetened pack Pack peaches or nectarines into containers and cover with a mixture of 1 teaspoon crystalline ascorbic acid per quart of cold water or juice. Leave headspace, seal and freeze.

1. Puree Coarsely crush peeled and pitted peaches or nectarines.
2. Press through a sieve or puree in a blender or food processor.
3. Heating pitted fruit for about 4 minutes in just enough water to prevent scorching makes them easier to puree.) Mix 1 cup sugar with each quart (2 pounds) of pureed fruit.
4. For better quality, add ? teaspoon crystalline ascorbic acid to each quart of fruit.

Pack into containers, leave headspace, seal and freeze. Pears Select full-flavored pears that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium pears into 12 sections, large ones into 16. Syrup pack Heat pears in boiling 40 percent syrup ( Table 3 ) for 1 to 2 minutes, depending on size of pieces.

1. Drain and cool.
2. Pack pears into containers and cover with 40 percent syrup.
3. For a better product, add ¾ teaspoon crystalline ascorbic acid to each quart of syrup.
4. Leave headspace, seal and freeze.
5. Persimmons Select orange-colored, soft-ripe persimmons.
6. Sort, wash, peel and cut into sections.
7. Press fruit through a sieve to make a puree.

For a better product, add ? teaspoon crystalline ascorbic acid or 1½ teaspoons crystalline citric acid to each quart of puree. Puree made from native (Missouri) varieties needs no sugar. Puree made from cultivated varieties may be packed with or without sugar.

Unsweetened pack Pack unsweetened puree into containers, leave headspace, seal and freeze. Sugar pack Mix 1 cup sugar with each quart (2 pounds) of puree, pack into containers, leave headspace, seal and freeze. Pineapple Select firm, ripe pineapple with full flavor and aroma. Pare, and remove core and eyes.

Slice, dice, crush or cut into wedges or sticks. Pack fruit tightly into containers. Cover with plain, unsweetened pineapple juice. Leave headspace, seal and freeze. Note If you plan to use frozen pineapple in gelatin desserts, bring it to a boil and simmer 2 to 3 minutes and then cool before freezing.

Raw pineapple, either fresh or frozen, contains an enzyme that prevents a gel from forming. Heating the pineapple before freezing will prevent this problem. Plums Select firm, ripe fruit soft enough to yield to slight pressure. Sort and wash. Leave whole or cut in halves or quarters, and pit. Syrup pack Pack fruit into containers and cover with 40 to 50 percent syrup ( Table 3 ), depending on tartness of fruit.

For improved quality, add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Leave headspace, seal and freeze. Puree Select fully ripe fruit. Wash, cut in halves and pit. Puree may be prepared from unheated fruit if the plums are soft, or from heated fruit for firmer plums.

To prepare puree from unheated fruit, press raw fruit through a sieve. For better quality, add either ¼ teaspoon crystalline ascorbic acid or ½ tablespoon crystalline citric acid to each quart (2 pounds) of puree. To prepare puree from heated fruit, add 1 cup water for each 4 quarts (4 pounds) of fruit.

Bring to a boil, cook 2 minutes, cool and press through a sieve. Mix ½ to 1 cup sugar, depending on tartness of fruit, to each quart (2 pounds) of puree. Pack into containers, leave headspace, seal and freeze. Plum sauce Cook unsweetened puree until thickened.

1. Add 1 cup sugar (and spices if desired) for each 4 cups of puree.
2. Simmer until sugar dissolves.
3. Cool, pack into containers, leave headspace, seal and freeze.
4. Juice For beverages, select fully ripe plums.
5. Wash plums, cut in halves and pit.
6. Simmer in enough water to barely cover until soft.
7. Strain through a jelly bag.

Cool. If desired, sweeten with 1 to 2 cups of sugar for each quart of juice depending on tartness of fruit. Pour into containers, leave headspace, seal and freeze. Rhubarb Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into 1- or 2-inch pieces or in lengths to fit the package.

1. If desired, heat rhubarb in boiling water for 1 minute, and cool promptly in cold water to help retain color and flavor. Drain.
2. Unsweetened pack Pack either raw or preheated rhubarb tightly in containers without sugar.
3. Leave head space, seal and freeze.
4. Syrup pack Pack either raw or preheated rhubarb tightly into containers, and cover with 40 percent syrup (Table 3).

Leave head space, seal and freeze. Sugar pack Mix either raw or preheated rhubarb with ½ cup sugar per quart of prepared fruit. Pack into containers, seal and freeze. Strawberries Select fully ripe, firm berries with a deep red color. Discard immature and defective fruit.

Wash and drain berries and then remove caps. Sugar and syrup packs produce a better quality product than unsweetened strawberries. Whole berries, syrup pack Put berries into containers, cover with 50 percent syrup ( Table 3 ), leave headspace, seal and freeze. Whole berries, sugar pack Add ¾ cup sugar to 1 quart (1? pounds) strawberries and mix thoroughly.

Put into containers, leave headspace, seal and freeze. Sliced or crushed Prepare as for whole strawberries; then slice or crush partially or completely. To 1 quart (1½ pounds) sliced or crushed berries, add ¾ cup sugar; mix thoroughly. Pack into containers, leave headspace, seal and freeze.

Can you freeze fresh fruit syrup?

Syrups may be frozen instead of canned. If freezing, leave 1- inch headspace to allow for expansion during freezing. Frozen syrup will maintain high quality if used within one year of freezing. Syrups stored in the freezer should be kept in the refrigerator once opened.

Should you put sugar on strawberries before freezing?

Freezing with Sugar –

To freeze whole, sliced or crushed strawberries, add ¾ cup sugar to 1 quart (about 1⅓ pounds) strawberries. Stir until most of the sugar dissolves and let stand for 15 minutes before putting berries into containers. Soft sliced berries will yield sufficient syrup for covering if the fruit is layered with sugar and allowed to stand 15 minutes. When packaging, allow adequate headspace so that syrup does not expand and overflow the container when the berries freeze. Allow ½-inch headspace for berries packed without added sugar or liquid. Allow 1 inch headspace in wide top containers (¾ inch in narrow top pints and 1½ inches in narrow top quarts) when packing in juice, sugar, syrup or water, or the fruit is crushed or pureed.

Can you refreeze frozen strawberries in syrup?

Is It Safe to Thaw and Refreeze Berries? The cold has arrived in the Northeast, and you’re pining for some of your favorite summer flavors. You might be considering thawing some of those farm-store berries you stocked up on in the milder temperatures, but you’ve heard that unfreezing and refreezing foods is dangerous.

So is it really safe to thaw and refreeze berries? The short answer: it’s not dangerous to your health to thaw and then refreeze berries. The longer answer: when fruits are frozen, the water inside the plant cells expands and bursts the cell wall. This is what creates all that delicious berry juice when you thaw.

If you refreeze the berries at this point, unless you drain off the liquid, they’ll form a block when placed back in the freezer. When you thaw them again, they’ll lose some of their structural integrity and become soft of break apart. This isn’t bad for you; it’s just not as pretty to look at.

But as long as you don’t need perfectly formed berries—for example, if you’re making a jam, pie, or smoothie, or even pouring some berries over your oatmeal or pancakes—it’s not a problem to refreeze. Every time you thaw and refreeze the berries, the fruit structure will degrade a little more, so keep this in mind.

In general, it’s a good idea to thaw only what you need and keep the rest in the freezer. If your frozen berries are stored in large containers or bags instead of individually portioned ones, simply allow them to sit at room temperature for about 20 minutes, then gently knock the bag against a hard surface, such as a kitchen counter, to loosen up the berries.

What happens when you freeze simple syrup?

Can You Freeze Simple Syrup? – Simple syrup can be frozen! It freezes solid and will stay good frozen for up to 3 months. If you plan to go this route, use a plastic container rather than a glass container. Non-tempered glass can break when frozen, and that is a mess none of us want on our hands! When you’re ready to use it, transfer the container from the freezer to the fridge the night before to let it thaw.

What is best way to freeze strawberries?

Step 2. Flash freeze strawberries individually – Arrange your strawberries on a baking sheet lined with parchment paper, spacing them apart, then freeze until frozen solid, at least two hours. This pre-bagging step will prevent your berries from sticking together into an infuriatingly unbreakable mass when you store them.

Why doesn’t syrup freeze?

Perfect preservation – Sebastian Duda/Shutterstock If you’re wondering how you can get the most time with your delicious bottle of fresh maple syrup, syrup producer Maple Roch says that not only can it be frozen, but it should be in order to extend its shelf-life and keep it tasting as fresh as possible.

1. And, since it can be repeatedly frozen and thawed without sacrificing its consistency or quality, you don’t need to worry about trying to meticulously portion it out before popping it in the freezer.
2. One thing that does need to be taken into consideration, however, is how syrup freezes.
3. Goodwin Maple notes that while syrup can be frozen, it does not freeze solid because of its high-sugar content so it is best to pour it into resealable glass or plastic jars before freezing.

Additionally, Maple Roch advises making sure to leave extra room in the containers to avoid a mess, since the syrup expands like any liquid when frozen, even if it does not solidify. When you’re ready to use it again — whether for breakfast, baking, or even in a cocktail – simply take it out of the freezer and place it into the fridge or a cabinet for a few hours, or dip the container in a jar of warm water to defrost, explains Maple Roch.

Does syrup freeze well?

How to store maple syrup Don’t forget to store your syrup properly How should I store my maple syrup? The way you choose to store your syrup depends on whether or not the container is open. Unopened syrup can be stored in a pantry away from direct sunlight.

Opened syrup should be stored in the refrigerator or freezer, and will last up to two years. If your container is unopened: It is okay to store unopened syrup containers in a pantry. It is best to find a cool, dry location to help your syrup last longer. It is also important to store your unopened syrup in a location where it has little exposure to sunlight – especially if it is in a glass bottle.

Your syrup should last indefinitely if it remains unopened and about 2 years opened in the refrigerator. If your syrup is opened: 1. In the refrigerator: Once you open a container of syrup, you should refrigerate it in order to prevent it from spoiling or growing mold.

The syrup bottle may develop crystalized sugar over the cap when it is in the fridge. This can make it hard to open the bottle – but not to worry, you can just run some hot water over the top of the bottle and the sugars will melt away making it easy to open the bottle again. In rare situations, a film of mold could develop on the top of your syrup if it has been in the fridge too long (2+ Years) – but most people consume their syrup quicker than that.who wouldn’t.it is delicious! 2.

In the freezer: Many of our customers buy large amounts of syrup, which they don’t plan to consume all at once. For instance, to save a few dollars a family might choose to buy a gallon, but they may only consume a quart every six months. In this situation, a great solution is to separate your syrup into smaller containers and freeze some of them.

Does freezing strawberries change the flavor?

4. Conclusion – The freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color, but does not influence significantly to aroma and taste. The parameters of aroma and taste of frozen strawberries do not change significantly after was frozen and they seem fresh fruit.

Does flavored syrup freeze?

Does Simple Syrup Freeze Well? – Yes, simple syrup does freeze well. By this, we mean that there will be no real, noticeable change or degradation in quality between the time the syrup was first frozen and when it was thawed. For example, the texture is very unlikely to change – it will still be a liquid of the same viscosity.

If you’ve still got questions about freezing simple syrup or syrup in general, then these may help: Can You Freeze Flavoured Simple Syrup? Yes, flavoured simple syrups can be frozen for around 2 months. There is a greater chance that the flavours will dissipate into the syrup over time which is why you should only freeze them for 2 months.

Can You Freeze Rich Simple Syrup? Yes, rich simple syrup can be frozen for around 3 months. The best approach is to freeze the syrup in the slots of an ice cube tray.

Does homemade fruit syrup go bad?

Homemade simple syrup can last for several weeks to several months – Dementieva Iryna/Shutterstock Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the Cocktail : simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for up to six months.

Non-conventional simple syrups will have a different shelf life. Infused simple syrups are good for around three months, according to Saveur, although they also suggest giving the syrup a sniff test to make sure it still smells good. Syrups that incorporate juices or purees, however, will only last around two or three weeks.

It’s best to keep your simple syrup in the fridge in an airtight container, since leaving it out at room temperature can cause it to spoil in as little as one week, warns Kitchen Sanity, If you see signs of crystallization, a cloudy appearance, or it has an off smell, it’s best to toss out that simple syrup and make another batch.

How long does strawberry Simple Syrup last?

How Long with Strawberry Syrup Keep? – Fresh strawberry syrup can be stored in a sealed jar in the refrigerator for up to 3 weeks. Give it a stir before using it. (It will thicken slightly when cold.)