Let the record show that, in addition to not liking cake, I’m not the biggest strawberry fan. I love strawberry flavors and strawberry lip gloss. But an actual strawberry? Not so much a fan. I think it’s the texture. They aren’t crunchy and they have a weird, seedy skin. It’s just not for me.
But I love anything that tastes like a strawberry without being an actual strawberry. And despite this feeling towards the fruit, I still end up buying them for some unknown reason. The need to buy something from the farmer’s market? The hope that one day, my tastes will change? Either way, last Friday during a horrific thunderstorm, I was stuck with rapidly ripening strawberries and no idea what to do with them.
So I made strawberry simple syrup. Simple syrup is essentially sugar water that you can use for a variety of purposes but most especially in cocktails. I knew I could make the simple syrup, use up the strawberries and be able to make something strawberry flavored without any little black seeds.
This simple syrup is sweet, that’s for sure. I tend to like things with a bit of a sour punch but this was a really nice change. If you’re curious about the many ways you can use this simple syrup, stay tuned! I’m bringing you a very fun, strawberry recipe tomorrow!
- ⅔ cup sugar
- ⅔ cup water
- 8 to 10 ripe strawberries, hulled
- In a sauce pan over medium heat, combine the sugar and water. Stir to dissolve.
- Turn the heat to medium high and add the strawberries. Smash them up a bit to release the juices.
- Let the mixture boil, then remove from heat.
- Allow to cool, place in a blender and blend well. Run through a strainer to remove the seeds.
- Store in an air-tight container for up to two weeks.