Wednesday, July 25, 2018

Strawberry Syrup

Sometimes my zealousness gets the better of me. I tend to tackle absolutely everything I do with such zeal, that it’s not unusual for me to get a tiny bit carried away. Such was the case when I was in the market the other day shopping for strawberries. I had such a craving for them that I had to have the biggest box available. I bought 4 pounds of them. Four pounds is a lot of strawberries. I ate as many of them as I could, but they were ripening faster than I could keep up with them. I had to do something that would use up those that remained, and yet give me the most use out of those berries.

Obviously, the absolute best thing for me to do was to make strawberry syrup. That may not seem all that obvious to you, but think about it. If you turn your strawberries into strawberry syrup you can flavor all kinds of things. You can make a delicious strawberry lemonade (something I have been wanting to do) without mashing up a bunch of strawberries to do it. You simply make
regular lemonade and add this syrup. You can make strawberry ice cream by stirring this into your recipe for vanilla ice cream, you can make yourself delicious strawberry frappes and shakes, and, hello strawberry margaritas! You can also pour this on top of pancakes, waffles, or French toast for breakfast in the morning, or drizzle it over cheesecake for dessert at night. Bottled attractively, it makes a wonderful gift. (I use these bottles.) The list is absolutely endless. Nothing is more versatile. 
I used it in a smoothie and the flavor was intense!

There are a number of recipes for strawberry syrup online, and, essentially they are all pretty much the same. You clean, hull, and cut up strawberries, throw them into a saucepan, cover them with water, simmer them until all flavor is extracted, strain them, put the juice back into the pan, add sugar, simmer, and Bob’s your uncle. It’s absolutely delicious, has the most beautiful jewel tone color, will keep in the fridge for 10 days to two weeks, and surprise and delight you at every turn.

Strawberry Syrup

1 pound of fresh strawberries
2 cups of filtered water
1 cup granulated sugar

Clean, hull, and dice strawberries, and place them into a medium/large sauce pan. Pour 2 cups of water over them and bring to a low boil. Turn the heat down slightly, and simmer for 20 to 25 minutes. Remove from heat, strain, and return syrup to a clean saucepan. Add sugar, bring to a low simmer, and simmer 5 to 6 minutes until sugar is dissolved. Cool, decant into bottles, and store in the fridge. Use as you see fit. Be sure to share your ideas with me.

If you prefer sauce to syrup, you will love this alcohol-infused Fresh Strawberry Sauce.

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Debbie - Mountain Mama said...

I'm thinking this would be super yummy in many cocktails - even just a splash in a gin & tonic or vodka & soda - yummm!! I wonder if it would freeze well?

Linda said...

I’d love to try your syrup. Where did you buy your berries? The ones I get at the grocery store are inconsistently ripe and some taste good and some don’t.
Loved your post - especially “Bob’s your uncle” - LOL!

Amy said...

This syrup sounds amazing. I love strawberries and I think that I would love to use it in some Mocktails. I am always looking for a good syrup for a Mocktail. Thank you for sharing at Thursday Favorite Things.

Miz Helen said...

That is a great looking smoothie that we will love! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen