Looking for a new way to use up excess strawberries? Learn how to make a delicious strawberry simple syrup to add to baking, drinks, and more.
Homemade strawberry syrup can be used in a variety of ways. You can use it to make homemade strawberry lemonade or cocktails, as a soak for cakes, in salad dressings, or even on top of pancakes. It’s a great way alternative to freezing strawberries, if you have some that you aren’t going to use before they go bad.
Making Strawberry Simple Syrup
The best part about this recipe is that you can substitute it with any other fruit-infused water to make various flavored simple syrups, so let your imagination run wild and have fun experimenting in the kitchen.
- 2 medium saucepans
- a fine-mesh strainer
- Paring knife
- 2 lbs strawberries
- 4 cups water
- 2 cups organic sugar
- Rinse and hull the strawberries.
- Slice the strawberries into smaller pieces, and place them in a medium saucepan.
- Cover with water and bring to a boil, then reduce to a simmer and let the strawberries cook for approximately 20 minutes. Skim off any foam that rises to the top.
- After 20 minutes, the berries should have lost their bright red color, and the water should have a nice pink tinge. Remove from heat.
- Strain the pot contents through a fine-mesh strainer into a clean saucepan. Don’t press down on the fruit, or else your syrup will be cloudy. You can add the berries to your compost pile.
- Add the sugar to the remaining strawberry liquid, and bring to a boil – stirring constantly until sugar has dissolved.
- Let the syrup simmer for approximately 5 minutes, skimming off any foam that rises to the top. Tip: for a thicker consistency, simmer the mixture for longer.
- Remove from heat, and allow to cool completely before transferring it into a sealed glass container.
- Store your strawberry simple syrup in the fridge and use when needed. It should last several weeks.
For a delicious twist, add basil leaves in during step three and enjoy the taste of a strawberry-basil simple syrup.
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