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