Spiced Strawberry Syrup And Shrub Food
SPICED STRAWBERRY SYRUP ( AND SHRUB RECIPE)
Adapted from a Saveur recipe. It is spicy, but the combination of heat and sweet fruit is ambrosial; use half the spices if you are nervous about the heat level. Save the macerated strawberries to use in smoothies, a sweet fruit salsa for topping ice cream or cake, or use it to make some jam (I put the drained pulp right back into the pan I use to cook the syrup, add a little water, Triple Sec, citrus juice, and cook it down until it's thick and sets when tested on a cold plate). Shrubs are old-time summer drinks made with vinegar, fruit juice, water, and sugar, incredibly refreshing with mild acidity and sweetness. This is NOT a canning recipe! NOTE: A shallow saucepan will evaporate more liquid, but this mixture will foam up and OVERFLOW a shallow pan when brought to a boil, so either keep right on top of it or use a deeper pan.
Provided by zeldaz51
Categories Beverages
Time 40m
Yield 2 cups, approximately
Number Of Ingredients 7
Steps:
- 1. Working in batches, pulse berries in a food processor until coarsely chopped. Transfer to a bowl and stir in sugar, 3 tablespoons lemon juice, and salt. Cover with plastic wrap and refrigerate 8 hours or overnight.
- 2. Strain juices into a 2-qt. saucepan; reserve fruit for another use. Add ginger, chile flakes, and peppercorns to juice mixture; bring to a boil. Reduce heat to low and cook until thick and syrupy, 30-35 minutes. Skim off any surface scum about halfway through the cooking. Stir in remaining lemon juice and let syrup cool to room temperature. Strain out spices and store in the refrigerator up to 1 week.
- TO MAKE A SHRUB:.
- Combine 4 to 6 tablespoons of the syrup with 1 tablespoon apple cider vinegar in a tall, ice-filled glass; top with sparkling water.
Nutrition Facts : Calories 929.5, Fat 1.5, SaturatedFat 0.1, Sodium 1097.1, Carbohydrate 237.9, Fiber 9.4, Sugar 222.8, Protein 3.2
STRAWBERRY-TARRAGON SHRUB
Add a dash of this sweet-tart shrub syrup to everything from seltzer to vinaigrettes, and you'll see why these old-fashioned recipes are having a renaissance. Here, fresh strawberries are combined with sugar and white-wine vinegar, which enhances the full-bodied berry flavor and makes it a great sipper to serve at your next spring or summer soirée.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 9h30m
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.
- Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.
- Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately.
STRAWBERRY SYRUP
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 tablespoons
Number Of Ingredients 2
Steps:
- Stir together strawberries and sugar in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until sugar dissolves and berries release their juices, 15 to 20 minutes. Strain syrup (do not press down on berries); discard solids. Refrigerate until cool.
STRAWBERRIES IN SPICED SYRUP
This is a great recipe using ingredients already stocked in your cabinet and one my husband said was knock you to your knees delicious. Serve with fresh whipped cream and enjoy.
Provided by LFRAME29
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 43 g, Fat 0.4 g, Fiber 2.5 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.4 mg, Sugar 39.4 g
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- Cover with a tight-fitting lid. This is why I use my All-Clad 3-quart stainless stockpot for the job, since it's got a great lid and I know no bugs will penetrate the barrier. But if you feel confident that a piece of plastic wrap will be sufficient on a Pyrex bowl, more power to you.
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