Recipe by Syrinx
This recipe comes from a 1920s French cookery book called "La Bonne Cuisine de Madame E. St-Ange", which I bought recently in a facsimile edition. It makes a delicious non-alcoholic strawberry drink - although you can also use it to flavour champagne or white wine. The recipe is my dodgy translation of the key points of the recipe, supplemented with my own comments - but I've tried it, and it works very well :-)
Top Review by Sassy Syrah
This is a good way to use up strawberries if you have a glut. I liked that it was relatively simple to make. Next time I think I will either use less sugar or up the strawberry amount as it is a bit cloying to me even diluted. Overall, it is a very nice different non-alcoholic drink that would be a welcome alternative at a party I think. Since no keeping time is mentioned, I think I will have to freeze the remainder of mine.
- 300 g strawberries, ripe and unblemished, washed and hulled, with any damaged sections removed
- 375 g granulated sugar
- 1500 ml water
Directions See How It's Made
- In a large pan over a low flame, dissolve the sugar in the water.
- Increase the flame and bring the liquid to a boil, then plunge in the strawberries, put a close-fitting lid on the pot and turn off the heat.
- Leave the pan undisturbed for at least an hour to infuse.
- Dampen a piece of muslin cloth (or a jelly bag), and strain off the liquid into a large bowl or jug. Leave the pulp to drip until all the liquid has been collected - do not press the strawberry pulp, or the liquid will turn cloudy. In my experience, the drained pulp is very popular with passing children, despite its rather anaemic appearance!
- Chill the beautiful ruby-red strawberry water, then serve over ice. You may need to dilute it with water, to taste.
- Alternative serving suggestion - pour a little of the chilled strawberry water into a wine glass, then top up with chilled sparkling wine.