Strawberry Syrup. Soooooo good.
There are so many things I love about this post. One, alliteration. Two, summer strawberries. Three, I get to use the word “macerate” a whole lot.
One of my favorite things about living in California is the insane strawberry season that stretches from about February to … well, until it gets cold again. The berries are monstrous and fragrant and ubiquitous in every supermarket. Also, they’re dirt cheap.
I made the mistake of buying four pounds of strawberries for five dollars the other day. Great for a bargain, terrible if you’re not, say, a fan of consuming four pounds of strawberries in a day and a half. So, I do what anyone would do: I made them into syrup.
There’s a reason why this stuff is called “simple syrup,” friends, and I will never understand why someone would buy it rather than make it.
Strawberry Syrup Recipe
- 1 cup sugar
- 1 cup water
- 1 pound strawberries, washed and quartered
- Add your sugar to your water in a large saucepan. Turn on the heat and let it boil until the sugar is dissolved.
- Though I chopped my strawberries up into quarters, I also macerated (heehehehehe) them before adding them to the pot. Bascially, smush the juices out of them a bit and add the whole shebangabang to your syrup.
- Add your strawberries to your pot and continue to macerate then while they cook into the syrup. Watch the pot because it *will* boil over.
- Let the syrup cool before transferring to a storage container. Some people strain out the berry bits, but I don’t, just because I like to have the option of using them if I so desire.
This stuff will probably disappear over the weekend, as I add it to the top of my pancakes, or into a nice cocktail…