Author Notes: This was a mistake on my part. I got confused and instead of making virgin Grand Marnier strawberries and citrus syrup for a cake, I made this. Cake was blah, syrup was good.
When done the strawberries should be soft, but not falling apart (mushy goo). I like it on ice cream. —Erin
Makes: about 1 cup
large oranges, Juiced (I use valencia, 'cause it's what my grocer stocks)
pint Strawberries, hulled and quatred
cup Berry Sugar
teaspoon orange zest, (I zest the skins from the orange I juiced)
- Toss all the ingredients into a pot. Over medium heat, bring to a boil, stirring occasionally (I'm bad at stirring stuff so, probably once every 3-5 minutes until it boils).
- Once it hits the point it begins to threaten to boil over. Turn down heat and simmer for another 5-10 minutes. I always use the smallest saucepan for this, it usually will attempt to boil over even after I've turned down the heat, to combat I take it off the heat for a minute then continue simmering at low heat until it's done.