A refreshing drink with water or soda added but even nicer when mixed with milk to make a milk-shake!
Ingredients for Strawberry Syrup:
- 2 lb (900 g) ripe strawberries
- Sugar (see below)
Method for Strawberry Syrup:
- Cut the strawberries into small pieces, put in a basin and crush with a potato masher.
- Stand the basin in a pan of simmering water and leave until the juice runs very freely.
- Crush again.
- Strain through a jelly bag, squeezing out as much juice as possible.
- Measure the juice and add 1 lb (450 g) sugar to each 1 pint (570 ml).
- Stir until the sugar is dissolved.
- Pour into hot sterilised bottles and sterilise.
Makes about 1½ pints (855 ml) of Strawberry Syrup.
Sterilising:
Syrups and squashes MUST be sterilised or they will ferment. This can be done in two ways.
Hot Sterilising Method:
Stand the filled bottles in a deep pan as for Fruit Bottling. Either keep at 77°C/170°F for 30 minutes or at simmering point 88°C/190° for 20 minutes. The water should cover screw-tops or reach corks, which must be tied down with string, strong cloth or wire.
Cold Sterilising Method:
Add 1 Campden Tablet dissolved in 1 tablespoon warm water to each 1 pint (570 ml) liquid. These tablets are usually available in shops selling wine-making equipment or chemists. They may cause the colour to fade a little but does not affect the flavour.
After sterilising, tighten screw-tops and press in corks firmly. If using corks, leave to cool and dry, then dip the neck of the bottle into melted paraffin wax to make a completely air-tight seal. This should cover the cork and about ½ inch (1 cm) down the neck of the bottle. Paraffin wax is available from chemists. Melt the wax in a basin standing in a pan of hot water over a very low heat, do not let it get too hot or it may ignite.
Note:
You can make strawberry syrup the same way as blackcurrant syrup if you prefer. No water is required for strawberry syrup and fermentation usually takes 1 to 2 days.
Fruit Syrups, Squashes and Liqueurs
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