Strawberry syrup

Strawberry syrup

Total: 25 min. | Active: 25 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 196 kcal
, Carbohydrate: 46 g
In my opinion, the strawberries we pick fresh from the strawberry field have the best flavour. As we always pick so many and find it hard to stop, we often make this delicious strawberry syrup. Then once summer is over, we can conjure up summer in a glass any time. What could be better?

Ingredients

1 litre

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Syrup

1 ½ kg strawberries, cut in half
600 g cane sugar
6 ½ dl water
2 lemons, use only the juice
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Utensils

3 bottles (each approx. 500 ml)

How it's done

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Syrup

Bring the strawberries, sugar and water to the boil, simmer for approx. 10 mins. until the fruit is soft. Puree the strawberries, simmer for a further 3 mins. Pour the contents of the pan through a jelly bag or fine sieve, drain well, do not squeeze out. Return the liquid to the pan, add the lemon juice, bring to the boil.

To bottle up the syrup

Pour the syrup through a funnel into bottles that have been rinsed in hot water, seal immediately, leave to cool.

Good to know
Shelf life: Store in a cool, dark place for approx. 6 months. Once opened, keep the bottle in the fridge and consume the syrup quickly.
Tip: Serve the syrup with mint and ice cubes.

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Fotografin Claudia Link, Foodstyling Katja Rey

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