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.
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.
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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