Understanding the Label: What are the ingredients in real strawberry puree infused syrup?

October 14, 2025 •

4 min read

While the presence of 'real fruit' is a marketing draw, it is crucial to look beyond the label to understand a product's nutritional profile. Knowing what are the ingredients in real strawberry puree infused syrup? can empower consumers to make more informed choices about what they are consuming.

Quick Summary

Real strawberry puree infused syrups typically contain a mixture of strawberry puree, sugar, water, and various additives for flavor, color, and preservation. The exact ingredients can differ significantly by brand, and homemade versions offer maximum control over the final product.

Key Points

Ingredient Transparency: While the term 'real' is used, commercial syrups often include preservatives, extra colors, and natural flavors alongside fruit puree and sugar.
High Sugar Content: Both commercial and homemade syrups are high in concentrated sugars, which can contribute to negative health outcomes if overconsumed.
Additives vs. Whole Foods: Preservatives like sodium benzoate and artificial colors such as Red 40 are sometimes used, raising concerns for those sensitive to additives.
Fiber is Removed: The process of creating a smooth syrup removes the fruit's beneficial fiber, which helps regulate sugar absorption.
Homemade Offers Control: Making syrup at home allows for full control over the type and amount of sugar, as well as the complete elimination of artificial additives.
Label Literacy is Key: Examining the full ingredient list helps distinguish genuinely high-fruit options from those with numerous processing aids.

The Composition of Commercial 'Real' Strawberry Syrup

Despite the name, commercial "real" strawberry puree infused syrups are often more complex than a simple blend of fruit and sugar. They are formulated to achieve a specific flavor, color, and shelf-stability that a basic homemade version cannot match. The ingredients found in popular brands like Reàl include:

Strawberry Puree: This is the primary fruit component, made from blended strawberries. Brands such as Reàl advertise a high fruit content, sometimes as much as 40%, from specific strawberry varieties. However, the percentage can vary significantly depending on the product.
Sugar: In commercial products, this is often cane sugar, which acts as a sweetener and preservative. The high sugar concentration is necessary for achieving the syrupy consistency and extending shelf life.
Water: Used to dissolve the sugar and adjust the consistency of the syrup.
Citric Acid: This is a natural acid derived from citrus fruits. It is added to provide a tangy flavor that brightens the fruit taste and also functions as a preservative.
Sodium Benzoate: A chemical preservative commonly used in food and beverages to prevent the growth of mold, yeast, and bacteria.
Natural Flavoring: Used to enhance or stabilize the strawberry flavor, ensuring consistency across different batches. The source and components of these 'natural flavors' are not always specified.
Coloring: Despite the presence of real strawberry puree, some products still use added coloring to intensify the red hue. For example, some may contain Allura Red AC, also known as FD&C Red 40.

The Simplicity of Homemade Strawberry Syrup

For those seeking a product with minimal processing and no preservatives, making strawberry syrup at home is a simple and rewarding alternative. A basic homemade recipe typically requires only a few ingredients:

Strawberries (fresh or frozen): The star ingredient, providing the natural flavor and color.
Sugar (or alternative sweetener): Used to sweeten and thicken the mixture. The amount can be adjusted to personal preference.
Water: To create the liquid base.
Optional Lemon Juice: A tablespoon of lemon juice can brighten the flavor and help preserve the syrup naturally for a short period.

Process Overview:

Combine the ingredients in a saucepan.
Bring the mixture to a boil, then reduce heat to a simmer.
Allow the strawberries to break down and the mixture to thicken.
Strain the liquid to remove the seeds and pulp for a smooth syrup, or leave it chunky for a rustic version.

Commercial vs. Homemade Syrup: A Nutritional Comparison

There are key differences between commercial and homemade strawberry syrups, even those with real fruit puree. The table below highlights some of the main distinctions to help you make a more informed choice.


Feature	Commercial 'Real' Puree Infused Syrup	Homemade Strawberry Syrup
Sweetener	Refined pure cane sugar is common.	Customizable; granulated sugar, honey, or alternatives can be used.
Fruit Content	Contains a specified percentage of puree (e.g., 40%), often less than homemade.	Made exclusively with fresh or frozen fruit, offering higher fruit concentration.
Fiber	Minimal to no fiber, as it is removed during processing.	Can retain fiber if the pulp is included, or it can be strained out.
Additives	May contain natural flavors, preservatives like sodium benzoate, and added colors like Red 40.	None, allowing for a clean, simple ingredient list and control over what is included.
Shelf Life	Long-lasting, often up to a year or more, due to preservatives.	Significantly shorter, lasting about a week to a few months when refrigerated, depending on the ingredients and storage.
Taste Profile	Consistent flavor and sweetness due to standardized ingredients and flavorings.	Can vary based on the ripeness of the strawberries, creating a more dynamic, natural flavor.

Reading the Label: Beyond the 'Real Fruit' Claim

Simply seeing the words "real strawberry puree" on a label can be misleading without further investigation. A careful review of the full ingredient list is essential. Here are some key points to consider:

Check the order of ingredients: Ingredients are listed by weight. A syrup with sugar as the first ingredient is primarily sugar, even if real puree is also included.
Recognize additives: Be mindful of ingredients like sodium benzoate, citric acid, and any listed colors, as these signify a higher degree of processing. While often safe, some consumers prefer to avoid them due to potential health concerns related to artificial additives, such as increased hyperactivity in some children.
Consider 'Natural Flavors': This term is a catch-all that can encompass a range of food additives. While derived from natural sources, it does not provide transparency on the specific compounds used to create or enhance the flavor.

Health Considerations for Strawberry Syrups

All strawberry syrups, whether commercial or homemade, are a source of concentrated sugar. This is important to remember from a dietary perspective. Overconsumption of added sugars is linked to a number of health issues, including obesity, type 2 diabetes, and heart disease. While syrups made with real fruit may offer a richer flavor and potentially contain some antioxidants and vitamins, they generally lack the fiber present in whole fruit. Fiber helps to slow the absorption of sugar, which is a benefit lost in the syrup-making process. This is why eating whole fruits is almost always a healthier choice than consuming fruit syrup, regardless of its ingredients.

Conclusion: Making Informed Nutritional Choices

Determining what is in a real strawberry puree infused syrup requires a closer look at the label beyond initial marketing claims. While commercial products offer convenience, they often contain added preservatives and colors, along with a significant amount of added sugar. For those who want complete control over their ingredients and want to avoid unnecessary additives, a simple homemade syrup is the best option. Ultimately, understanding the ingredients empowers consumers to weigh the convenience of commercial products against the nutritional benefits and transparency of a homemade version, allowing for more informed dietary decisions.

For more detailed nutritional information and the latest research on food additives, consider consulting sources like the National Institutes of Health (NIH) Office of Dietary Supplements.

Frequently Asked Questions

While it contains real fruit, which may offer some vitamins and antioxidants, it is still very high in concentrated sugar. Standard syrups may be made with high-fructose corn syrup and artificial flavors, but the high sugar content in both makes moderation essential.

No, but some do. It is important to check the ingredient list. Some brands may add FD&C Red 40, also known as Allura Red AC, to enhance the visual appeal, even when real fruit puree is the primary flavor source.

Strawberry syrup is a sweetened, liquid product made from fruit puree, sugar, and water. Puree is simply the fruit itself blended until smooth, containing all the natural fiber. Syrups are sweeter, while purees have a more intense, less sweet flavor.

You can make a healthier version by using fresh or frozen strawberries, water, and either a smaller amount of sugar or a natural alternative. You can also include the pulp to retain the fiber content.

Citric acid is a common food additive used to preserve the syrup and provide a tart, zesty flavor that brightens the overall fruit profile. It helps balance the sweetness of the sugar.

Most commercial fruit syrups are strained to remove the seeds and pulp, which also removes the fiber. A homemade version made without straining would retain more fiber, offering a nutritional benefit lost in the commercial process.

The term 'natural flavor' legally refers to flavorings derived from natural sources, but it does not specify the processes or specific compounds involved. It can be a complex mixture of additives created in a lab from natural ingredients.