Prep 5 mins
Cook 20 mins
Posted in reply to a request. Found in a "community" cookbook.
- In saucepan, bring berries and water to a boil.
- Lower heat, simmer 10 minutes.
- Pour mixture through several thicknesses of cheesecloth, pressing pulp lightly with a spoon.
- Measure juice into saucepan, adding 1 cup sugar for each cup of juice.
- Bring to a boil again, stirring until sugar is dissolved.
- Boil 2 minutes.
- Skim off foam.
- You can also use other berries, such as blackberries, blueberries, raspberries (Note: Syrup can be bottled and preserved for later use. Just pour hot syrup into hot, sterilized jars. Seal.).
I didn't quite follow the recipe to the T... I blended the strawberries in the blender poured all ingredients into a pot simmered about 20 to 30 minutes. I didn't strain. Skimmed foam and put into bottles. One for fridge rest for freezer. Eating it right now on strawberry cheesecake ice cream. Very pretty and very yummy. My 6yr old says, "thank you." He requested that I make strawberry syrup for pancakes.