You can buy strawberry syrup in a lot of stores, but you really don't know what's in it. So why not make it yourself? It is super easy to make, and not labour intensive at all. Right now strawberries are in season, which means you’ll find fairly cheap berries at the market. I find the best, freshest and cheapest strawberries at the farmers market, but some places you can go pick your own at strawberry fields. Beside the taste, the best thing about homemade syrup is you knowing what goes into your syrup, in this case just three ingredients, all natural, nothing artificial. I keep my syrup in the refrigerator, and it will keep for weeks. Well, in my house it will be gone long before it would have expired.
This strawberry syrup is great for adding to a cocktails, mocktails, on waffles or ice cream. You can use it for almost everything that calls for a little sweet strawberry.
In Denmark you can buy so many different syrups in almost every store. Growing up we had my moms homemade syrups. We would get a tall glass of water with a sprinkle of syrup in, instead of getting soda or juices. I don't know if it was intended, but the syrups were a good way to control the amount of sugar we got during the day.
makes about 1 liter
- 1000 g strawberries
- 500 ml water
- 500 g sugar
Rinse the berries clean and remove the stems. Slice large strawberries into smaller pieces. Place the strawberry, sugar and water in a saucepan.Slowly bring it to a boil. Reduce to a simmer and let the strawberries cook for about 20 minutes. Skim the stiff foam off the top, while the strawberries are simmering.
Now the strawberries will have lost their vibrant color and the syrup has a deep pink/red color. Remove from heat, and strain the syrup through a fine-mesh strainer and discard the solids.
Scald the bottle with boiling water. While the syrup and bottle are still hot, pour syrup into the it, seal and refrigerate.for up to 2 weeks.