Strawberry Gum Syrup

An old favourite  

This is one of my all-time favourite recipes that I created 7 years ago.

My Irish mate Andrew and I were cooking up a storm in Newcastle and I was tasked with making a panna cotta for dessert.

“How will I Bush this up?!” I thought and over the afternoon I created this delicious syrup to drizzle over the top. Best dessert to date!

You'll need two very special Australian native ingredients for this one – Strawberry Gum & Pepperberry. The strawberry gum adds a unique Australian fruity flavour with a hint of eucalyptus and the pepperberry creates a beautiful spicy background to the syrup.

Over the years I have come to use this syrup in lots of yummy ways. Over ice cream, tossed through berries, drizzled over pavlova, served with lemon tart and even in cocktails and drinks.

To strain or not to strain? This is the question and it really comes down to you and what you're using the syrup for. This syrup is made with fresh berries so I blitz it in the end for a delicious textured fruity syrup. If you’re not a fan of texture or using for something like salad dressings or cocktails, then feel free to strain away the pulp. Pour into a clean chux cloth to strain.



  • Wash, top and dice your strawberries into roughly 5mm pieces.
  • Combine all ingredients in a saucepan.
  • Slowly bring to boil and immediately reduce the heat to a gentle simmer. Continue to stir throughout.
  • Simmer for 30 to 45 minutes (depending on your stove top). The syrup will reduce by about half.
  • Transfer to a heat proof bowl and set aside to cool.
  • Once cool blitz to combine into a fruity syrup. I add a final pinch of salt but this is optional.
  • Keep in the fridge.

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