Strawberries are such an iconic summer fruit. They’re vibrantly colored, pleasantly sweet, and just plain cute! Plus, they are incredibly versatile and a fantastic compliment to just about any other fruit. Strawberry banana, strawberry kiwi, strawberry lemon, and my personal favorite, strawberry rhubarb, are all classic combinations. Strawberries even pair well with herbs like mint and basil! Though I don’t bake with them that often, they are one of my favorite fruits, and I eat them fresh and in smoothies and other drinks A LOT.
The recipe I’m sharing today is super simple. Like the homemade chocolate syrup I made earlier this year, this homemade strawberry syrup is a excellent alternative to store bought versions that are chock full of preservatives and artificial ingredients. Strawberries, sugar, and water are the only ingredients required, and the process is a cinch. Furthermore, I think that the homemade version is loads better tasting. I’ve always found the store bought to taste a little artificial, and when I recently checked the ingredients list I realized why. It doesn’t even contain ANY strawberries! The flavor is entirely artificial. Case closed.
The syrup is not completely smooth and contains tiny strawberry pieces and seeds that fall to the bottom of the glass when the syrup is stirred into milk. This doesn’t bother me, as I don’t even notice them when I’m drinking the milk. If you prefer your syrup free of these little chunks you can always line your fine mesh strainer with cheesecloth to remove them.
2 cups sliced strawberries
½ cup granulated sugar
½ cup water
1. Heat strawberries, sugar, and water in a saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally, until slightly thickened and juicy.
2. Set a fine mesh strainer over a bowl and pour the strawberry mixture through the strainer. Use the back of a spoon to press the strawberries against the strainer, extracting as much liquid as possible.* Chill the syrup.
3. To serve, pour desired quantity of milk in a glass and add syrup to taste ( 3-4 tablespoons of syrup per cup of milk is usually a good amount). Stir and serve.
*Note: Leftover strawberry solids are delicious mixed into yogurt or oatmeal.
(Recipe from Celebrating Sweets)