Strawberry Simple Syrup

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Strawberry Simple Syrup recipe by Barefeet In The KitchenA few weeks ago, my sister called to tell me that she’d made a double batch of this syrup and couldn’t wait to share it with me. We played with the syrup in several different recipes while I was visiting her this past month.

I have a really awesome new cocktail to share later today. If you have berries in the house, you might want to whip up a batch of this syrup; so you’ll be ready to mix yourself a brand new drink this weekend!

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Strawberry Simple Syrup

Recipe barely adapted from and with thanks to The Shiska
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Servings: 3 1/2 cups

Ingredients 

  • 2 lbs fresh strawberries
  • 4 cups water
  • 2 cups sugar

Instructions

  • Wash the berries and remove stems. Roughly chop or quarter the strawberries and place them into a medium saucepan. Cover with the water and bring to a boil. Reduce to a simmer and cook the berries for 20 minutes. Carefully skim and discard any foam that rises to the top.
  • After 20 minutes, the berries will be much lighter in color and the water should be a dark pink or red. Place a fine mesh strainer over a second saucepan and pour the strawberry liquid through it. Resist the temptation to press down on the cooked berries to extract more juice. This will make the syrup cloudy. After straining, discard the cooked berries.
  • Add the sugar to the liquid and bring back to a boil. Stir constantly, until the sugar has dissolved completely.* Skim and discard any foam that rises to the top. Remove from the heat and let the syrup cool completely before transferring to glass jars for storage in the refrigerator. The syrup will last for several weeks. Enjoy!
  • * If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer until the liquid reduces and thickens further.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Yes, the berries infuse the syrup and all of their flavor is in the water. The pulp that remains is virtually flavorless. I imagine you could still add that to muffins or a bread, but I don't think it would add much berry flavor at all.