Preservative-Free and Safe Strawberry Syrup
- 1 pack Strawberries
- 180 grams Granulated sugar (or castor sugar)
- 1 tbsp Lemon juice
- Wash the strawberries well and dry.
- Take the jars you're planning to store the syrup in, and sterilize them in boiling water.
- (The photo shows 2 packs' worth of strawberries.)
- Put the strawberries in the sterilized jars, add the granulated sugar and lemon juice, mix lightly and lid your jars.
- Leave in the refrigerator for a week to 10 days.
- Once the sugar has melted completely the syrup is done.
- Shake the jars once a day to mix the syrup and strawberries together, so that the sugar will melt easier.
- Strain the syrup through a sieve, and transfer to sterilized jars.
- Store in the refrigerator.
- I made jam with the strawberries left over after making the syrup.
- See.
- It's really delicious as well, so give it a try
- I used strawberries that had just been transferred to the discounted shelf but still looked good.
- Cheap strawberries are sufficient to make this.
- To make strawberry soda: If using sweetened clear soda, add 1.5 to 2 tablespoons of the strawberry syrup to the soda.
- If using unsweetened soda, add 3 tablespoons of syrup and taste to see if it's enough.
- To make strawberry milk Add 3 tablespoons of syrup to 150 ml of milk and mix.
- This ratio makes a delicious milk with a pretty color.
- I made a milk jello using the strawberry milk.
- COOKPAD user "gako" included this syrup in the cream filling for macarons.
- So, so cute.
- I'm not sure how long the syrup can keep.
- It will keep for a month in the refrigerator, but it's not cooked so please use it up as soon as you can.
- It's best to sterilize all of your equipment in boiling water.
- Then just wait.
- Please give the jars a good shake with love.
- Postscript: Keep the jars tightly sealed.
- The color of the syrup fades if it's exposed to air.
pack strawberries, sugar, lemon juice
Taken from cookpad.com/us/recipes/143219-preservative-free-and-safe-strawberry-syrup (may not work)