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Strawberry Angelica Syrup

This syrup recipe is simple and easy, yet it encapsulates spring in such a pure way with 2 complementary flavors…

Strawberries, a harbinger of spring, possibly the fruitiest of fruits. Sweet & tart. Floral & succulent. Blush & blood. 

Angelica, glowing green stalks of lush spring growth. Delicate & grassy. Notes of anise & licorice. An Old World herb. 



Strawberry Angelica Syrup


    • 2 cups water
    • 2 cups sugar
    • 16 oz. strawberries, roughly chopped
    • 3 young angelica* stalks including leaves, roughly chopped


  1. Combine all the ingredients in a pot. 
  2. Heat the mixture over medium high heat. Use a potato masher to roughly mash the strawberries and angelica.
  3. Once the liquid reaches boiling, turn off the heat and set the pot aside. Loosely cover the pot and allow infusion for 1 hour. 
  4. Strain the liquid into a bottle or jar. Store in the refrigerator. (Best to consume within 2 weeks.)
*This recipe uses garden angelica (Angelica archangelica), but other species are worth experimenting with. 


Strawberry Angelica CocktailWith botanical sodas gaining in popularity, it’s a great time to shine a spotlight on the flavor of angelica, especially here in the states where it is practically unknown. I experimented by making a simple fizzy drink with the strawberry angelica syrup - both cocktail and mocktail versions. 

I’ve received great feedback from loved ones so far. As a cocktail, the strawberry angelica syrup pairs well with gin and seltzer. Remove the gin and you have an equally tasty alcohol-free refreshment. Option to garnish with a pineberry, the alluring hybrid white strawberry. Or make your own creation as this syrup can be used in a myriad of ways.        

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