Contents
Strawberry syrup, like any other, is made with a lot of sugar and the berries themselves. The taste and smell of the final product retains its original native strawberry tint.
In addition to cocktails, it can be used in the preparation of milkshakes and various desserts.
They also make wine, liquor, liquor, tincture from strawberries
strawberry syrup recipe without water
Ingredients
Strawberries – 4 kg
Sugar – 2 kg
Method of preparation
Sort the strawberries, rinse thoroughly and remove the stalks.
Pour the prepared berries into a saucepan, sprinkle them with sugar and mix gently.
Let the strawberries sugar and let the juice go, for this you need to leave it alone for a day (or a little more), stirring occasionally.
After a day, drain the syrup from the strawberries by straining it through a sieve, colander or cheesecloth.
Place strawberry syrup over medium heat and bring to a boil. Boil over low heat for 15-20 minutes.
After boiling, strawberry syrup should be poured into glass jars, tightly closed with lids and wrapped in a blanket or blanket.
The syrup cools down in this form for about 1-2 days. Then you can try it, or store it in a place inaccessible to sunlight.
Recipe for strawberry syrup with water
Ingredients
Strawberries – 1 kg
Water – 4 glasses
Sugar – 2 cups
Method of preparation
Rinse and clean the strawberries, cut the stem. Cut into four slices.
Put the berries in a saucepan, cover with water (to cover the berries) and cook for 20 minutes.
Skim off any foam with a spoon.
After 20 minutes, when the berries lose their color and the syrup turns red, drain the liquid into another pan, and select the berries with a sieve.
Add the sugar to the liquid and stir until the sugar is completely melted.
Wait for the syrup to cool and transfer to an airtight container. Store the syrup in the refrigerator for a maximum of two weeks.
Recipe for Strawberry Citric Acid Syrup
Ingredients
Fresh strawberries – 1 kg
Granulated sugar – 700 g
Water – 1 glass
Citric acid – ½ tsp.
Method of preparation
Cut fresh strawberries into halves and cover with sugar. To enhance the discharge of juice, the berry mass can be kneaded with a fork or pusher.
The syrup blank is left in the refrigerator for about a day. After the specified time, the mass is passed through several layers of gauze or through a very fine plastic sieve.
A glass of water is added to sweet strawberry juice and put on fire. The syrup will boil until thickened, about 40 minutes.
Readiness can be determined by a drop in a transparent mug of cold water. This process must be closely monitored. If a drop, without losing its shape, falls to the bottom of the container, then it’s time to remove the syrup from the heat. If it disperses in water, then the syrup still needs to be boiled.
Citric acid powder is added at the very end of cooking, exactly one minute before the fire is turned off. Pour and close the finished syrup into sterile bottles.
Relevance: 04.03.2015
Tags: Syrup Recipes