How to make strawberry extract

Updated July 20, 2017

An extract is a concentrated solution of flavouring and can be made from just about any food. You can use strawberries to make an extract that can be added to desserts, toppings or sauces. The benefit of making your own strawberry extract is that it will be all natural and not include alcohol, which is used as the base in most commercially manufactured extracts.

Pick off the green top of the strawberries and slice 500 g. of strawberries into 1/2 cm slices.

Place the strawberry slices in a saucepan with 1 cup of water and 1/2 cup of sugar. Cover the pan and turn on medium heat to bring to a simmer.

Cook the strawberries for about 30 minutes or until the slices start to become very limp and fall apart.

Line the strainer with cheesecloth and place it into a plastic container to catch the liquid. Pour the liquid through the strainer to separate the liquid from the solids. Squeeze excess juices from the cheesecloth out into the plastic container.

Pour the liquid back into the saucepan and turn it on medium heat. Leave the saucepan uncovered. Cook the liquid until it is reduced to 1/4 cup. Reducing the liquid evaporates the water in it and concentrates the flavours.

Store the extract in an airtight container in the refrigerator for up to 60 days. Use it as you would use commercially made extract in a recipe.


Add less sugar if you prefer a less sweet strawberry extract.


The strawberry extract will be red and will stain clothes and skin. It will also tint food items pink when used in recipes.

Things You'll Need

  • 500 g. strawberries
  • Cutting board
  • Knife
  • 1 cup water
  • 1/2 cup sugar
  • Saucepan
  • Strainer
  • Cheesecloth
  • Heat-safe plastic container
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About the Author

Sarah Davis has been a culinologist since 1998. She has worked in the offices and labs of Burger King, Tyson Foods and Cargill developing and writing recipes. She currently owns WISH Events in Atlanta. She and her husband also buy homes to rejuvenate and resell. Davis holds degrees from Johnson and Wales University in culinary arts and the University of Georgia in food science.