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I can honestly say I won’t be buying store bought strawberry syrup again! (and I can be pretty lazy so that is saying how easy this is to make!)
With an abundance of strawberries in the house (I don’t know how that happened!) I tried to come up with some ways to use them and figured “how hard can it be to make strawberry syrup?!
The answer is… VERY (if you don’t know what you are doing) but after 3 failed attempts and one ruined saucepan I finally got it right! and it was definitely worth the wait! (and it’s actually REALLY easy once you know how…or how much to use… or how not to leave it on the stove for 2 hours having forgotten that you made it!)
This is only three ingredients, is made from fresh strawberries and when it is done it tastes exactly like strawberry laces! (which are one of our favourite sweetie’s)
This has definitely turned out to be a crowd pleaser and is perfect for puddings or with ice cream and only takes around half an hour to cook (plus cooling time)
*We have been “experimenting” (eating lots of) with this syrup so watch this space for ways to incorporate it into other recipes!*
300g Caster Sugar
Wash, cut and chop the strawberries (no leaves, no tops – just the good stuff)
Put all the ingredients into a saucepan on a medium heat
Stir until the sugar has dissolved and bring to the boil
Here’s the important part!
- Do not forget it is on the heat OR leave it too long – it goes black and so sticky that you can’t even peel it off – R.I.P Saucepan
- Keep an eye on it – check periodically and make sure that it is not rising up to much
Whilst it is cooking you will find that there is a sort of filmy foam on the top – you don’t want this, so skim it off the top with a spoon and throw it away!
The syrup should be a thicker consistency than water and be a lovely red colour! (Don’t worry if it’s a little runnier than you would like because it will set a little in the fridge)
Strain and remove the mushy strawberries that are left from the mixture
*If you keep them you can blend them together and use them as a sweet topping on yoghurt or porridge! – YUM*
Transfer to a container to pop in the fridge
It should be ready in around an hour (if you are impatient) if not, leave it overnight 🙂
This lasts around 5 days (It could last longer but the boys won’t let me keep it and see without eating it!)
If you need to convert this recipe to U.S Measurements why not try my UK to U.S Cooking Conversions (there’s a free printable too for your cookbook!)