This is as easy (you might say simple!) to make as it is delicious. it’s a great way to really harness that strawberry flavor to add to your homemade soda water, breakfast foods, cocktails, hot sauces wing marinades and more.
In particular I made this to be used in my Savage Strawberry Cobbler hot sauce, and I’ll be sure to post that soon.
With no further ado, let’s do this!
Yield:
10 fl. oz. (slightly over 1 cup)
Shelf life:
4+ months, refrigerated
Equipment:
- Medium saucepan and wooden stirring spoon
- Measuring cups & spoons
- Fine mesh strainer and receptacle (such as a 4-cup spouted measuring cup)
- Suggested: bottling funnel
- Suggested: 12 oz. storage bottle
Ingredients:
- 1/2 lb. strawberries (frozen or fresh)
- 1 cup filtered or distilled water
- 1 cup sugar
Directions:
1.) Combine strawberries, water and sugar in saucepan. Bring to boil over high heat, stirring occasionally.
2.) As soon as the water begins a rapid boil, reduce heat to low and simmer, uncovered, for 20-22 minutes. About 3 minutes before the end, stir in the lemon juice.
3.) After the allotted time, remove the saucepan from heat. Pour the mixture over the fine mesh strainer, with the strained liquid collecting in the receptacle (such as a large spouted measuring cup).
4.) From there, transfer the syrup to a suitable storage jar or bottle and seal. (You may opt to further purify the syrup by placing a strainer over the bottling funnel.) Once cool enough to touch, place the syrup-filled bottle in the refrigerator. Keep in refrigerator storage when not in use. As the syrup cools, it will thicken and take on normal syrup consistency.
