Homemade strawberry syrup is the best topping for ice-cream, pancakes, desserts, strawberry soda cocktails, etc. As it can be refrigerated and stored for some weeks, one can prepare it while strawberries are in season and enjoy it while they are not readily available.
- 4 Cups fresh strawberries
- 2.5 cups water
- 1 Sugar (can add more if the strawberries are not sweet)
Clean the strawberries well and slice them into small pieces.
- Place the strawberry slices into the pan, add water and bring it to a boil.
- Turn the heat to the sim and let the strawberries cook for about 20 minutes.
- After 15 – 20 min strawberries will start oozing their color and the water become red. Switch off the heat and let it cool
- Strain the liquid through a fine strainer (muslin cloth is more appropriate)
- Make sure no to press the strawberries much. Remove the foam that rises on the top.
- Add 1 cup of sugar to the strained strawberry liquid and bring to boil, stirring frequently to dissolve the sugar into the syrup.
- Let the syrup simmer for 5 minutes till the sugar is completely dissolved, keep removing the foam from the top while stirring it.
- Remove from the heat and allow the syrup to cool completely.
- Pour into a clean glass jar. seal, and refrigerate. The syrup will last for several weeks.