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Strawberry Syrup


450 g strawberries
1.2 litres boiling water
450 g caster sugar

Yield: 600 ml

Crush the strawberries and pour over the boiling water. Stir well and leave to stand for 24 hours, then strain through a fine sieve or cloth into a saucepan. Stir in the sugar and boil until syrupy, then store in screw top jars in the refrigerator.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.