Strawberry Syrup – The Simple Summer Recipe

And because sweetness has already taken all the praise, it's time for the star that will cool us down all summer: strawberry syrup! 🍓✨

I said that from 4 kg of strawberries and 4 kg of sugar I gathered a lot of pure syrup, cold-extracted, extremely fragrant and with an unreal beautiful red color. It is perfect for lemonades, poured over ice cream or simply with sparkling water and plenty of ice! 🧊

If you want to make this bottled delight too, here's how we do it:

⚖️ Ingredients

• The syrup released from the 4 kg of strawberries (about half of the liquid that forms in the pot after the fruit has macerated with the sugar and lemon juice)
• A few lemon slices (for extra freshness)

👩‍🍳 Preparation

1. Separating: After the strawberries rested with the sugar for a few hours and released all their juice, I used a skimmer and carefully removed about half of the clear liquid. (In the pot I left enough syrup to cover the fruit for sweetness.)
2. Boiling: I put this pure syrup in a separate saucepan, added the lemon slices, and placed it on the heat.
3. Skimming: Let it boil for about 10-15 minutes from the moment it starts simmering. Don’t forget to skim the foam that forms on the surface so it stays clear and bright!
4. When is it ready? It only needs to reduce slightly and become silky. Do not boil it too long (it should not be as thick as jam syrup), because it will thicken more as it cools.
5. Bottling: I poured the hot syrup into sterilized bottles, sealed them tightly, and let them cool tucked in blankets.

I promise that no store-bought drink compares to this intense real strawberry flavor! 😍

How would you rather enjoy it: with sparkling water and ice or poured over a serving of pancakes with ice cream? 👇