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STRAWBERRIES
Level 1
Quick Strawberry Syrup
Yields ½ cup per recipe
- a Marlene Samuels creation -
Did you forget about the strawberries in the fridge and now two days later, they’ve lost their sparkle and hard little bodies? Making syrup of overripe strawberries is a terrific excuse for a delicious ice cream topping, cake flavoring, or even a sweet shpritz in your sparkling water. It’s also excellent to use with poached pears, either as a topping or as part of the poaching liquid if you don’t want to use strictly wine.
1 cup overripe strawberries, stemmed, cleaned and cut into quarters
2 Tbsp. sugar
½ cup water
- Using a sharp knife remove stems, rinse under running water. Cut berries into four. Place in a non-metalic bowl, sprinkle with sugar and cover for 15 minutes until the strawberries begin to juice.
- Our into shallow sauce pan, add water and bring to boil, stirring until sugar is dissolved. Turn to low, cover and cook for approximately 15 minutes. Remove lid, increase heat to medium, stirring occasionally. Cook until liquid is reduced by half.
- Strain and cool for use.
Storage tip: Strawberry syrup freezes beautifully and also keeps in the fridge for a week if stored in an airtight container.
