Adapted from Jacques Bezuidenhout
A combination of sugar, water, and strawberries cooked together, cooled, and strained. Use this sweet, fruity syrup in cocktails, desserts, or bubbly sodas.
- 2 cups granulated sugar
- 1 cup water
- 1/2 pound strawberries, hulled and sliced
1Place the sugar and water in a medium saucepan and stir to combine. Bring to a gentle boil over medium-high heat. Reduce the heat to medium low and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 5 minutes.
2Add the sliced strawberries and return to a simmer. Cook, stirring occasionally, until the strawberries have softened completely and the syrup has a distinct strawberry flavor, about 10 minutes. Remove from the heat and let cool to room temperature.
3Strain the syrup through a fine-mesh strainer and discard the solids. Transfer to a container with a tightfitting lid, cover, and refrigerate for up to 2 weeks.
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