Strawberry syrup: three preparation options - how to make your own strawberry syrup for the winter

Correct selection and preparation of berries is the key to success

To prepare the syrup, you need to select only the best strawberries. They must be strong, without wormholes, rot or dents.

First of all, the original product is washed. To avoid crushing the delicate berries, place the strawberries in a large container (for example, a saucepan or basin) with cool water, and, gently stirring with your hands, wait until the dust and sand have cleared away. Then the fruits are transferred to a colander and washed again with running water.

After water procedures, the berries are cleared of greens.It is very convenient to use a special tool for cleaning strawberries from sepals.

Fresh strawberry syrup – taste of summer all year round

Natural strawberry syrup

• ripe strawberries – 1 kilogram;
• white sugar – 1.5 kilograms.

The berries, which have undergone the cleaning and sorting procedure, are cut into several parts and placed in a saucepan of a suitable size. The bulk component is added to them and everything is carefully mixed. The preparation is given time for the berries to release juice. To do this, leave the bowl in some cool place, for example, in the refrigerator. Exposure time - 10 - 12 hours. It won't be a big deal if the candied strawberries sit in the refrigerator overnight.

After the pieces are completely immersed in their own juice, the strawberries are removed from the syrup. This can be done using a spoon or dumpling slotted spoon. The berries are used to make compote, jelly or jam.

Place the remaining liquid on low heat and bring to a boil. You need to keep the saucepan on the stove for about 20 minutes. The hot syrup is poured into clean, dry containers and tightly closed with cork or metal lids.

Klavdiya Korneva presents to your attention a video recipe for making strawberry syrup

Syrup with citric acid

• fresh strawberries – 1 kilogram;
• granulated sugar – 700 grams;
• water – 1 glass;
• citric acid ½ teaspoon.

Fresh berries that have undergone pre-treatment are cut into halves and covered with sugar. To enhance the release of juice, the berry mass can be mashed with a fork or masher.

The syrup preparation is left in the refrigerator for about a day. After the specified time has passed, the mass is passed through several layers of gauze or through a very fine plastic sieve.

Add a glass of water to the sweet strawberry juice and place the bowl of food on the fire. The syrup will cook until thickened, about 40 minutes. You can determine readiness by dropping it into a transparent mug with cold water. This process must be carefully monitored. If a drop falls to the bottom of the container without losing its shape, then it’s time to remove the syrup from the heat. If it dissolves in water, then the syrup still needs to be boiled.

Citric acid powder is added at the very end of cooking, exactly a minute before turning off the heat. The finished dessert dish is poured into small containers and screwed on with clean, sterile lids.

With lemon zest

• strawberries – 1.5 kilograms;
• white sugar – 500 grams;
• water – 500 milliliters;
• citric acid – ½ teaspoon;
• zest of half a lemon.

First of all, cook the sugar syrup. To do this, mix water with sugar and boil the mixture for 5 minutes. Then crushed strawberries and lemon zest are added to the syrup. The mixture must be brought to a boil and turned off. The syrup is then allowed to cool for half an hour with the lid tightly closed. After 30 minutes, the procedure is repeated. In total, you need to boil the berries in the syrup 3 times, skimming the foam if necessary. After the last heating, the liquid should stand under the lid for 40 minutes. The finished syrup is carefully filtered. This is done using a fine sieve covered with gauze.

The sweet mass without berries is put back on the fire. It needs to be boiled for 30 minutes over low heat. At the end of cooking, add acid. The finished syrup is poured hot into jars.

A video from the Friends TV channel will introduce you to a simple recipe for making syrup

Frozen syrup cubes

The remaining syrup that is not included in the jar can be frozen.Sweet portioned cubes will come in handy when making cocktails, as well as for decorating ice cream.

Shelf life of homemade syrup

Well-cooked thick strawberry syrup can be stored in a caisson or basement for up to a year. At room temperature, jars can last up to 6 months. The more sugar in the product and the better the syrup is boiled, the longer the homemade product can be stored.