STRAWBERRY SODA SYRUP
We're going to take fresh strawberries and make our own homemade fruit syrup, which can be put into tea, lemonade, or made into the world's best strawberry soda!
Provided by Chef John
Categories Drinks Recipes Juice Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes.
- Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time.
- Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature.
- Pour syrup into a lidded container and refrigerate.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 78.3 g, Fat 0.5 g, Fiber 3 g, Protein 1 g, Sodium 5.1 mg, Sugar 74 g
SIMPLE STRAWBERRY SYRUP
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Provided by Daniel Maynard
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g
STRAWBERRY SYRUP FOR COCKTAILS
This is how I make Strawberry syrup for cocktails using this syrup. It has a dominant strawberry flavor and is easy to make. This can be stored in the refrigerator with a tight fitting lid for up to 4 weeks. Use it to top ice cream or in your tropical cocktails
Provided by Vseward Chef-V
Categories Beverages
Time 20m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Combine Simple Syrup and sliced strawberries in a medium saucepan and bring to a simmer over medium heat. Cook until strawberries have cooked down and syrup has a distinct strawberry flavor, about 10 minutes.
- Remove from heat and cool to room temperature. Strain syrup, discard strawberries, transfer to a container with a tight-fitting lid, cover, and refrigerate until ready for use.
Nutrition Facts : Calories 24, Fat 0.2, Sodium 0.8, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 0.5
HOMEMADE STRAWBERRY SYRUP
Steps:
- In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH STRAWBERRY SYRUP
Sweet, juicy, and deeply satisfying, this fresh strawberry syrup made from just fruit and sugar comes together in fifteen minutes.
Provided by Fanny Slater
Categories Syrup
Time 15m
Number Of Ingredients 3
Steps:
- Mash the strawberries and water, or combine in a food processor or blender until the berries are broken down.
- In a medium saucepan over medium-high heat, add the mashed strawberries and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming any foam off the top of the mixture, until the strawberries are soft and mostly liquified, about 5 minutes.
- Using a fine mesh sieve, strain the strawberries into a small bowl to separate the liquid from the pulp. Gently press the strawberries into the strainer with a rubber spatula to extract as much juice as possible.
- Rinse the saucepan, measure the strawberry juice, and then return it to the pan over medium heat. Whisk in an equal amount of sugar and bring the syrup to a boil.
- Reduce the heat to low and simmer, skimming off any foam that rises to the top, until the syrup has thickened slightly but is still runny, about 1 minute.
- Transfer the syrup to a squeeze bottle, pitcher, or mason jar and serve warm over ice cream, waffles, or quick bread. Refrigerate in an airtight container for up to 2 weeks. Serve chilled over ice cream, gelato, crackers and cheese, and yogurt parfaits. No need to reheat the syrup, as it stays pourable even after being refrigerated.
Nutrition Facts : ServingSize 1/8 cup, Calories 67 calories, Sugar 15.2 g, Sodium 1 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 1.1 g, Protein 0.4 g, Cholesterol 0 mg
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- Add all of the ingredients to a medium pot and bring to a boil over medium heat. Let the berries simmer until the sugar has dissolved and berries are tender - about 20 minutes.
- Strain the mixture through a fine mesh strainer making sure to squeeze any excess juice from the strawberries. Transfer the syrup into a bottle or jar, using a funnel if needed.
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- In a small saucepan, you will add your cup of water and sugar in a pan. Heat on low stirring the mixture until the sugar is fully melted.
- Cook your strawberry mixture, stirring here and there for 10 minutes. You want to make sure the strawberries are disintegrating.
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4.5/5 (14)Total Time 48 hrsCategory CocktailsCalories 160 per serving
- Prepare Strawberry Shrub Syrup: Combine the hulled and quartered strawberries and sugar in a large bowl. Stir together. Cover the bowl with plastic wrap and refrigerate for a minimum of 8 hours (or as long as 48 hours), stirring once or twice to mix any sugar that settles at the bottom of the bowl. As the mixture sits, it will become more and more syrup-y and liquid-y.
- Once the syrup is ready, stir the mixture once again, scraping the bottom of the bowl. Using a slotted spoon, remove the solid strawberry pieces, pressing them against the side of the bowl to release any additional juice–this mixture should yield roughly 2 cups of strawberry simple syrup. Don’t worry if all the sugar has not dissolved.
- Whisk the vinegar (depending on taste preference, add between 1 and 1/2 to 2 cups vinegar (I did two cups) into the strawberry syrup. Place the shrub syrup in a glass or plastic bottle (including any undissolved sugar), seal well, and shake. Store in the fridge for up to a month.
- Prepare Cocktail: Fill a tumbler glass halfway with ice cubes. Using a cocktail shaker, combine the gin and shrub and shake well. Pour over the ice and top with seltzer. Stir and serve, and garnish with fresh mint sprigs.
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- Bring the water, sugar and chopped strawberries to a boil in a small saucepan. Lower heat and let the mixture simmer for 15 minutes, until strawberries are mushy.
- Strain into a jar or bottle, but resist the urge to press the strawberries during the straining process. (This will make the mixture cloudy.) Discard or use the strawberries in another recipe.)
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- Strain the syrup using a mesh strainer and store the remaining syrup in the refrigerator for up to a month in an airtight container.
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5/5 (2)Estimated Reading Time 8 mins
- Place the strawberries in a large glass dish (with a lid). Cut the vanilla bean pod into pieces and add it to the strawberries. Alternatively, add about 1 tbsp good quality vanilla bean paste or extract.
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- Next, strain the fruit juices from the fruit chunks. There'll be undissolved sugar at the bottom of the dish (you will need this as well). To strain, transfer the fruit pieces on to a clean cheesecake cloth, and squeeze gently to release any extra juice stored in the fruits (do not squeeze out pulp). Add this juice back into the strawberry syrup in the dish and the settled sugar.
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- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
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Occupation Cocktail Book Author And MixologistPublished 2017-07-29
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