Cooking and Serving: 15 minutes | 1.5 cups
Ingredients
1 pound frozen strawberries | ½ cup lukewarm water | ½ cup (100 g) granulated sugar, plus more as desired
Description
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 1.5 cups
Ingredients
1 pound frozen strawberries
½ cup lukewarm water
½ cup (100 g) granulated sugar, plus more as desired
¼ teaspoon kosher salt
Instructions
TO MAKE STRAWBERRY PUREE
Place the saucepan over medium heat and cook, stirring occasionally, until.
the mixture is bubbling.
Allow the mixture to continue to cook until the strawberries are softened.
enough to be crushed spoon and the mixture has just begun to reduce a bit.
Remove the pan from the heat.
If you have a stick blender, use it to puree the mixture completely while.
it’s still in the saucepan.
If not, allow the mixture to cool a bit and puree it in a regular blender.
Be sure you have enough head space in the blender as hot ingredients will.
expand quite a bit during blending. Blend in batches if necessary. This is.
the strawberry puree.
To finish here, transfer the puree to a heat-safe jar (a mason jar works.
well) with at least a 3 cup (24 fluid ounce) capacity. Let the jar sit.
uncovered until cooled, then cover and store in the refrigerator for up to 2.
TO MAKE STRAWBERRY SYRUP
Return the mixture to the heat (and to the pan if you’re removed it to.
blend), add about another 1/4 cup (50 g) granulated sugar, or to taste.
Cook, stirring very frequently, until the mixture has reduced (at least another 5 minutes).
The mixture will bubble up at first, so continue to stir until it settles. It.
will also become darker in color, and nearly twice as thick, but will.
continue to thicken as it cools.
Transfer the syrup to a heat-safe jar (a mason jar works well) with at least.
a 1 1/2 cup (12 fluid ounce) capacity.
Let the jar sit uncovered until cooled, then cover and store in the.
refrigerator for up to 2 weeks.
TO MAKE STRAWBERRY SYRUP
Return the mixture to the heat (and to the pan if you’re removed it to.
blend), add about another 1/4 cup (50 g) granulated sugar, or to taste.
Cook, stirring very frequently, until the mixture has reduced (at least another 5 minutes).
The mixture will bubble up at first, so continue to stir until it settles. It.
will also become darker in color, and nearly twice as thick, but will.
continue to thicken as it cools.
Transfer the syrup to a heat-safe jar (a mason jar works well) with at least.
a 1 1/2 cup (12 fluid ounce) capacity.
Let the jar sit uncovered until cooled, then cover and store in the.
refrigerator for up to 2 weeks.