Strawberry Syrup
By Andrew JanjigianPublished on February 2, 2021
Time
20 minutes
Yield
Makes 1¼ cups
Ingredients
Before You Begin
Frozen raspberries or blueberries can be substituted for the strawberries (raspberries will make the syrup a bit thicker, while blueberries will make it slightly thinner). If using fresh berries, freezing them overnight before thawing them will yield more juice. Citric acid is sold in powder form as “sour salt” in natural foods stores and many grocery stores; look for it in the spice aisle. If citric acid is unavailable, substitute ¼ cup of lemon juice; this will yield a thinner syrup.
Instructions
- Using potato masher, mash strawberries and sugar together in bowl and let sit until sugar is dissolved, 15 to 30 minutes. Strain through fine-mesh strainer into medium bowl, pressing on solids to extract as much syrup as possible. Discard pulp. Stir in citric acid. (Syrup can be refrigerated in airtight container for up to 1 week.)
Time
20 minutesYield
Makes 1¼ cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
Use this intensely flavored syrup to spruce up seltzer (with a 5:1 ratio of seltzer to syrup), cocktails, lemonade, or iced tea. Also try it drizzled over ice cream. Citric acid is the key to creating a thickened syrup with a touch of acidity. We found that, in combination with the sugar, it helped strengthen the pectin naturally present in the fruit, adding viscosity without diluting or thinning the syrup as lemon juice would.
Before You Begin
Frozen raspberries or blueberries can be substituted for the strawberries (raspberries will make the syrup a bit thicker, while blueberries will make it slightly thinner). If using fresh berries, freezing them overnight before thawing them will yield more juice. Citric acid is sold in powder form as “sour salt” in natural foods stores and many grocery stores; look for it in the spice aisle. If citric acid is unavailable, substitute ¼ cup of lemon juice; this will yield a thinner syrup.
Instructions
- Using potato masher, mash strawberries and sugar together in bowl and let sit until sugar is dissolved, 15 to 30 minutes. Strain through fine-mesh strainer into medium bowl, pressing on solids to extract as much syrup as possible. Discard pulp. Stir in citric acid. (Syrup can be refrigerated in airtight container for up to 1 week.)
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