Homemade Strawberry Syrup
This Homemade Strawberry Sryup is so full of flavor and so addicting. You will not come back to the store-bought ones ever again!
Initial note: 500 g strawberries = the ones that has been chopped after washing, hulling and removing the stems
Ingredients
- 700 g hullled and chopped strawberries (see initial note)
- 750 ml (3 cups) water
- 330 g (1 and 1/2 cup) white sugar
Instructions
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In a pot, add chopped strawberries and water. Turn on the stove to low-medium heat and bring to a boil until strawberries are dull and boring. This may take from 10-15 minutes.
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In another pot, put a strainer on top (a fine mesh strainer would be perfect). Strain the boring-looking strawberries, making sure not to press down the strawberries. Put back this pot on the stove over low heat and add sugar. Let it simmer (with constant stirring) for about 5-15 minutes or until the liquid is reduced and the syrup is slightly thick. It will thicken more once cooled.
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Transfer the syrup into a sterilized glass container. Let it cool down before closing the lid and keeping the fridge.
Recipe Notes
- Don't be tempted to push down the boring-looking strawberries when you strain them as it will make your syrup cloudy - not pretty. And also, use a strainer with fine holes. You know what I mean - a fine mesh strainer.
- Use another pot when simmering the strawberry liquid with the sugar, or clean the same pot you used the first time.
- Do not let the syrup simmer for a long time and make sure to stir constantly. Once the liquid is reduced and it thickens a little to a syrupy consistency, remove it from the heat. It will thicken more once it has cooled down. If you think that your syrup is still runny after a few minutes of removing from the heat, you can put it back to the heat until it reaches the desired consistency.