Korean Strawberry Syrup (Cheong 청)
Method 1
Fresh + Sugar
1 : 1 by weight
- Fresh strawberries
- Equal weight white sugar
- 1 tbsp vanilla extract (optional — I use non-alcoholic)
- Pinch of salt (optional)
Steps
- 01
Hull and halve the berries, then weigh them. Measure out the exact same weight in white sugar.
- 02
Layer into the jar: berries, then sugar, then berries, then sugar — finishing with a sugar cap on top. Seal.
- 03
Rest at room temperature for 24–48 hours, turning the jar occasionally to help the sugar dissolve.
- 04
Once the sugar has dissolved and the syrup runs deep red, move it to the fridge. Ready to use in 3–5 days. (Sugar pulls out the juice slowly — no heat needed.)
Method 2
Frozen + Honey
1 : 0.8 by weight
- Frozen strawberries
- 0.8× berry weight in raw honey (mild variety)
- 1 tbsp vanilla extract (optional — I use non-alcoholic)
- 1 tsp lemon juice (optional)
Steps
- 01
No need to thaw — frozen berries break down faster. Chop them up, weigh them, and measure 0.8× that weight in raw honey.
- 02
Pour the honey over the chopped berries in the jar. Seal. Turn gently every few hours — syrup will start to form within 12–24 hours.
- 03
Once the berries are fully submerged in syrup, move to the fridge. Ready in 2–3 days. (Raw honey adds a floral depth — use a mild variety so it doesn't overpower the fruit.)
Notes
- Measure by weight, not volume — but honestly, you can measure with your heart. I always do, and it really never goes wrong.
- Sterilize your jar by pouring in boiling water, closing the lid for a few minutes, then pouring it out and drying it upside down.
- Use a clean 32 oz jar with a tight seal.
- To use: spoon over yogurt or shaved ice, stir into sparkling water, matcha, or cocktails, or drizzle on pancakes.
- Keeps refrigerated for several months.
