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Author Notes: Use this syrup to make More Bubbles, No Troubles —Thirstie
- Rinse the berries clean, then hull them with a pairing knife by slicing around and pulling out the stem.
- Slice the strawberries into smaller pieces and place slices in a medium saucepan.
- Cover with water and bring to a boil.
- Reduce to a medium simmer and let the strawberries cook for about 20 minutes while skimming any foam that rises to the top.
- After about 20 minutes, the strawberries will have lost most of their color and the water should be deep pink/red in color.
- Remove from heat.
- Strain the strawberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid.
- DO NOT press down on the solids to extract more juice; it's tempting, but doing this will make your strawberry syrup cloudy.
- Once the strawberry liquid has been strained, discard the solid berries.
- Add 2 cups of sugar to the strawberry liquid.
- Bring back to a boil, stirring frequently to dissolve the sugar into the syrup.
- Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
- Remove from heat and allow to cool completely.
- Pour into a glass container, seal, and refrigerate.
- The syrup should last for several weeks.