Strawberries! Aren’t they a gorgeous invention from mother nature? First of all, they’re sourly-sweet, then they’re good in cakes and they’re super healthy! Lots of vitamin C and iron and folic acid in there. So, I could actually eat strawberries every day and one time even thought of having a tattoo of a strawberry on my butt cheek…I was rather young, but I am not kidding. Fast-forward a few years and I am still loving strawberry season, but for my taste it’s just not long enough. So what do you do? Right, you preserve them.
However (or lucky for us), there are so many ways to preserve fruit. For example, you can simply dry strawberries in your oven and eat them in your cereal. Or you make jam or jelly out of them, or preserve them in honey. That actually sounds interesting, maybe I’ll try that sometimes. Now, what I am doing with my strawberry syrup is preserving them in sugar. Because sugar draws water from microbes and kills them, thus the fruit remains safe from microbial spoilage. Sounds rather scientific, but actually is quite delicious. Let’s try it!
- 1 kg fresh strawberries
- 2 Lemons
- 600 ml water
- 250 g sugar
- Fine strainer
- Here we go: Start by cleaning the strawberries for your strawberry syrup and remove the leafy part. Then cut the strawberries into rough chunks. Now combine strawberries and water in a large pot and bring to a boil.
- In the meantime, press the juice out of your two lemons. Then add the lemon juice and sugar to your boiling strawberries. Turn down the heat and let them simmer for 15 minutes. Keep an eye on those strawberries or they’ll boil over (yes, this happened to me…).
- Now, place the fine strainer on a second pot and pour the strawberry mixture into the strainer. With the help of a spoon, squeeze the strawberries through the strainer. Next, bring the strawberry syrup to the boil again and taste with some more sugar and/or lemon juice.
- While letting the syrup boil, prepare a glass bottle with some hot water (to kill potential germs). Then quickly fill the hot syrup into the bottle, seal it and let it cool. That’s it!
Yummy! Now I have the essence of summer preserved in a glass bottle. And this syrup is so versatile! I used it with some sparkling water to make a delicious lemonade (berry-nade), and I used it to top off some awesome waffles. Of course, you can also use it to make popsicles (definitely have to try that!) and for cocktails! So, get some strawberries before it’s too late and start cooking!