Strawberry syrup with a hint of citrus. Recipe with step-by-step photos

Incredibly aromatic, thick and viscous strawberry syrup you just need to prepare it during the harvest season of this berry. It is ideal for soaking cake layers when assembling a cake, for desserts, for creating delicious cocktails and other drinks. Even a small spoon of strawberry syrup added to tea or coffee in the morning will lift your mood and give you a drink new taste! The syrup keeps well in the refrigerator or in containers in the pantry for up to 2 years, although it usually runs out sooner, especially if you have a sweet tooth in the house. When making a sweet sauce, remember that the more you heat and cool the jam, the thicker the syrup you will get!

Ingredients

For 300 ml of syrup you will need:

• 0.5 kg strawberries
• 250 g granulated sugar
• 1 pinch of citric acid

Preparation

1. We will pick strawberries or purchase juicy varieties; they must be processed on the day of collection. Peel the strawberries from the stems and rinse them in water, placing the berries in a deep container. Let's drain the liquid.

2. Transfer the berries to a pan with a non-stick bottom, cauldron or stewpan. But it must be deep so that the juice, when foaming, does not overflow the edge of the container.

3. Pour in granulated sugar and add a pinch of citric acid or 0.5 tsp. lemon juice– they will emphasize the strawberry aroma in the syrup. Many cooks advise mixing the berries with sugar and leaving for 2-3 hours to release the strawberry juice. This can be done when you have a lot of free time. If time is short, then simply move the pan with the contents to the stove, turning on medium heat. There is no need to add water - the berries will release the juice themselves!

4. As soon as the contents of the container boil, turn down the heat and let it boil for about 5 minutes. Turn off the heat and cool the jam completely for about 3 hours. Then heat it again for 5 minutes from the moment it boils and cool again for 3 hours. Let's warm it up again and cool it down.

In this short step by step recipe you will learn how to make strawberry syrup at home. This bright red, sweet berry liquid will add a rich strawberry flavor to your drinks.

Strawberry syrup homemade can be used in cooking various dishes. Most often, it is added to various drinks, tea and cocktails to add a rich strawberry aroma, and is used to soak biscuits and cakes. And after boiling the solution to a thicker state, you can use it as a gravy for pancakes and homemade ice cream.

See also:

Recipe: Homemade Strawberry Syrup.

Ingredients:

1. One kilogram of strawberries.
2. One liter of water.
3. 400 grams of granulated sugar.

Optional equipment:

1. Colander or sieve with a fine metal mesh.
2. Two small saucepans.

Cooking method:

Prepare the strawberries

• Wash the strawberries and remove the stems. I use a small knife to make a cone-shaped cut around the stalk and take it out.

• Cut the berries into quarters; large strawberries can be cut into smaller pieces.

• Place the sliced ​​strawberries in the bottom of a medium saucepan.

Making strawberry syrup

• Pour one liter of water over the chopped berries. Place the pan on the fire and bring to a boil. Reduce the heat under the pan to medium and cook the strawberries for about twenty minutes. While boiling, foam will rise to the surface of the syrup; remove it with a spoon.

• After about twenty minutes of simmering, the strawberry slices will lose their original color, turning very pale, and the liquid in the pan will turn dark red. Now is the time to remove the strawberry syrup from the heat.

• Using a fine-mesh metal colander, strain the liquid into another saucepan. Do not press or mash the berries, otherwise the strawberry syrup will become cloudy.

• After you strain all the liquid into a second pan, add 400 grams of granulated sugar to it. Place the pan on the heat and, stirring frequently, bring to a boil again. Cook, stirring, for five minutes until all the sugar has dissolved. If foam rises to the surface of the solution, carefully remove it with a spoon.

• Remove the pan from the heat and cool. Pour the liquid into glass jar or bottle and close the lid. Refrigerated strawberry syrup can be stored for several weeks.
• The consistency of strawberry syrup prepared according to this recipe is ideal for adding to drinks and soaking biscuits and cakes. If you need it thicker for pancakes or waffles, cook it a little longer and evaporate the liquid until you get the desired thickness.

Bon appetit!

Surely you have seen or bought in a store sweet syrup from strawberries? Strawberry syrup - perfect option for soaking cake layers when making cakes and pastries, and just a “bomb” for making drinks and cocktails. I suggest not visiting the supermarket, but stocking up on your own homemade syrup from garden strawberries. To make sweet strawberry syrup for the winter at home, you will need strawberries and sugar. There is an option for making syrup with citric acid, but I prefer to add it only to jelly.

Let's prepare the berry itself. This year it was a rather rainy summer, so no matter how hard you try to pick the berries carefully, they are still covered with sand or soil.

Strawberries must be thoroughly rinsed with water and drained in a colander.

When the moisture drains, the berries are sorted and freed from the stalks. Preparation of syrup begins with boiling strawberry jam. The berries are placed in an enamel bowl.

Covered with sugar.

Mix immediately, but carefully enough so as not to turn into a puree. The basin is placed on the stove over low heat.

When the sugar melts, increase the heat to medium. The first cooking stage lasts 5 minutes. During the process, the jam is carefully stirred and the foam is removed.

The “first” jam must be left in the room until it cools completely.

The second stage of cooking is similar to the first.

The jam that has cooled after the second stage of cooking is filtered through a sieve. The berries are used for cooking or confiture.

The syrup is brought to a boil and boiled for another 5 minutes. The foam is removed.

The jars are pre-dry sterilized in the oven. The lids are treated with boiling water.

Hot strawberry syrup is poured into dry but cooled sterile jars and closed with lids. There is no need to turn the jars over, but just insulate them with a blanket.

Strawberry syrup for the winter is ready! If the syrup is closed under screw caps, then storage is allowed in any convenient place. If the jars are not hermetically sealed or under nylon, the syrup is stored in the cellar or refrigerator.

In the summer, it is enough to prepare several small jars of syrup for the winter, so that on cold days you can enjoy the aroma of strawberries in desserts. Or prepare cocktails, smoothies with it, or add it to tea. It is also excellent for soaking sponge cakes and for flavoring creams. You can even make marmalade from it, but that's a different story. In general, the main thing is that it exists, and there will always be a use for it.

Preparing the syrup is very simple. Stores well, without any sterilization. Sugar is an excellent preservative in itself. Since I usually prepare 3-4 small jars, there is always room for them in the refrigerator.

What do we need to prepare 600-700 ml of syrup?

• strawberries – 500g;
• sugar – 1 glass*;
• water – 0.5 liters.

* glass with a capacity of 200 ml.

How to make strawberry syrup - recipe with photo

About using strawberry syrup

For impregnation of biscuit. It is a little thick, so I usually dilute it a little with boiled water.

For the cream. The consistency is just right. Just add a couple of spoons to the already ready-made base: whipped cream, custard, sour cream and so on. You shouldn’t add too much; the syrup may interfere with the texture of the cream. It is needed only for flavoring and giving a subtle pink color.

For smoothies. In winter, smoothies can also be made from frozen berries. But if you don’t have it, then syrup is an excellent replacement. But in this case, there is no need to add sugar to the smoothie or add very little.

Cocktail recipes with strawberry syrup

There are a great variety of cocktails using strawberries. Of course, nothing can compare to fresh taste. In her absence, our syrup will help you prepare a cocktail. And there are some drink recipes that require syrup. Let me give you a couple of examples.

Strawberry lemonade

• strawberry syrup – 20ml;
• colorless sweet carbonated drink – 200ml;
• lemon – 1 piece;
• mint – 1g;
• fresh strawberries - 3-4 berries;
• crushed ice.

Making strawberry lemonade

1. Place strawberries in a bowl. Knead it with a spoon and transfer it to a glass.
2. Add ice there too.
3. Pour in the syrup and top up with soda.

Strawberry mojito

• rum – 50ml;
• Sprite soda or tonic – 150ml;
• lime – 1 piece;
• mint - a few leaves;
• strawberry syrup – 20ml (or to taste);
• ice cubes.

How to cook

1. Take half a lime, cut the pulp from the skin, remove the seeds, white partitions, etc. Put it in a container.
2. Add mint. And knead a little with a tablespoon.
3. Transfer to a cocktail glass. Add half the ice and stir. Add the remaining ice, pour syrup, rum and soda.
4. Garnish with mint leaves and/or a lime wedge.

Bon appetit!