Tuesday, June 16, 2015

How to Tuesday - Strawberry Lemon Syrup


Excuse our squinting, it was a very sunny day!

Ripe juicy sun-ripened strawberries evoke images of warm summer days, walking barefoot on the grass, and park picnics. 
For us, Strawberries have extra special meaning... Strawberry season is when Kishore and I met. When we started dating, we'd go to the local farmer's market, buy a pint and snack on them while taking a walk in the woods. Then as a wedding present, one of my favorite professors gave us a flat of his very special strawberries for our garden. So even though we grow our own, every year we go strawberry picking at one of our local farms, Battleview Orchards. We usually come back with 10-15 lbs of strawberries which we share with family and friends, while the rest are left to our kitchen whims. For the next few days we use them in everything from Spinach Strawberry Salad to Strawberry Cucumber Aqua Fresca and most recently Strawberry Syrup. 

The striking sweet strawberry flavor tempered with tart lemon make it perfect for a number of different uses: iced/hot tea, fruit punch, mixed drinks, ice cream floats and granitas.

Here is my recipe for Strawberry Lemon Syrup:

Makes 2 cups

1 lb Strawberries, Halved
Juice of 2 Lemons
1 cup water
1/2 cup sugar

Prep work: Wash and slice the strawberries in half. Sterilize a glass jar.

Directions:
1. Add Strawberries, Sugar, Lemon Juice and Water and to a medium saucepan and bring to a boil.


2. Cook for about 15 minutes, stirring occasionally. Strain the strawberry mixture through cheesecloth and place in a sterile glass jar. *Save the strained solids to use as compote, or include when making jam.*



Syrup will keep for up to 2 weeks stored in the refrigerator.
Stay tuned for a recipe using Strawberry Lemon Syrup!



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