Personally, I am not the biggest fan of store bought juices and sodas, they are full of unhealthy ingredients, plus there is always too much sugar. I would prefer to eat a piece of cake instead of a glass of soda (but that’s me). Sometimes I prepare homemade syrups, usually during the summer, when I am always thirsty and outside is a hundred degrees. Having a homemade syrup in the fridge is just perfect for me, cause I can make all kinds of cocktails (non-alcoholic or alcoholic) without feeling guilty or scared for my health. This one is made from fresh wild strawberries, they are so flavorful, but if you can’t find the wild berries, just use regular strawberries or cranberries for this.
Ingredients:
400 grams (14 oz) fresh strawberries
300 grams (11 oz) white granulated sugar
150 ml. water
1/3 tea spoon citric acid
Put strawberries in a large bowl. Cover with the sugar, then cover with plastic wrap and put in the fridge overnight. This will help strawberries to let their juices but preserve their color.
On the next day, remove strawberries from the fridge, put in a medium saucepan and add the water. Cook on medium heat for about 5-10 minutes. At this point the syrup will not be too thick, but if you continue to cook the strawberries with the syrup you risk to completely mash the strawberries. That is way it is best to remove the mixture from stove and strain. Pour the strawberry syrup back on the stove and cook for another 5 to 10 minutes until the water completely evaporates and the syrup thickens. Remove from heat, add citric acid and let it cool for a couple of minutes. While stil hot, strain again and then leave to cool completely.
Store in an airtight container in the fridge up to 10 days.
There are many ways to serve the syrup – with water, soda water or sparkling wine, ice and fresh mint.
***If you don’t have the time to wait for the strawberries overnight, you can cook them without the marination, but you will have to cook them a bit longer in order to let their juices.
Ingredients:
400 grams (14 oz) fresh strawberries
300 grams (11 oz) white granulated sugar
150 ml. water
1/3 tea spoon citric acid
Put strawberries in a large bowl. Cover with the sugar, then cover with plastic wrap and put in the fridge overnight. This will help strawberries to let their juices but preserve their color.
On the next day, remove strawberries from the fridge, put in a medium saucepan and add the water. Cook on medium heat for about 5-10 minutes. At this point the syrup will not be too thick, but if you continue to cook the strawberries with the syrup you risk to completely mash the strawberries. That is way it is best to remove the mixture from stove and strain. Pour the strawberry syrup back on the stove and cook for another 5 to 10 minutes until the water completely evaporates and the syrup thickens. Remove from heat, add citric acid and let it cool for a couple of minutes. While stil hot, strain again and then leave to cool completely.
Store in an airtight container in the fridge up to 10 days.
There are many ways to serve the syrup – with water, soda water or sparkling wine, ice and fresh mint.
***If you don’t have the time to wait for the strawberries overnight, you can cook them without the marination, but you will have to cook them a bit longer in order to let their juices.
The leftover strawberries are perfect for this strawberry tiramisu or use them instead of strawberry jam for a pancake breakfast.
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