My friend SorbetCitron recently posted a very tempting recipe for strawberry syrup. Weeks later, I visited my aunt (this is totally unrelated) and she had some homemade strawberry syrup. Coincidence? I think not. These were clues that I should be making strawberry syrup, so strawberry syrup I made. Here is the recipe for this ridiculously easy and fabulously tasty syrup, guaranteed without artificial colouring and preservatives (I knew this old bottle of strawberry liquor would come in handy one day!).
Source: Nuage de farine
Makes about 750ml
360g sugar (I used golden caster sugar)
2 tbsp lemon juice
- Wash and hull the strawberries and place them with the sugar, water and lemon juice in a saucepan.
- Slowly bring to the boil and let it simmer for 5 minutes.
- Take out from the heat and pass the strawberry syrup through a sieve.
- Leave the strawberries to drain on top of the syrup so that all the juice come out, then set the strawberries aside. Leave the syrup to cool completely.
- Boil the syrup again, removing the scum on the surface using a spoon, filter through a muslin cloth and transfer to a sterilised bottle (sterilise by filling with boiling water for 10 minutes, then drain).
- Keep in the fridge.
- You can blitz the cooked strawberries to make a delicious fruit purée.