Strawberry Syrup For Cocktails Recipes
STRAWBERRY SODA SYRUP
We're going to take fresh strawberries and make our own homemade fruit syrup, which can be put into tea, lemonade, or made into the world's best strawberry soda!
Provided by Chef John
Categories Drinks Recipes Juice Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes.
- Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time.
- Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature.
- Pour syrup into a lidded container and refrigerate.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 78.3 g, Fat 0.5 g, Fiber 3 g, Protein 1 g, Sodium 5.1 mg, Sugar 74 g
SIMPLE STRAWBERRY SYRUP
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Provided by Daniel Maynard
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g
HOMEMADE STRAWBERRY SYRUP
Steps:
- In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH STRAWBERRY SYRUP
One summer our garden yielded 80 quarts of strawberries! A good portion of that was preserved as strawberry syrup. We treat ourselves to this sweet, warm mixture over waffles or pancakes. -Heather Biedler, Martinsburg, WV
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Stir in strawberries, water and lemon juice until blended. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and strawberries are tender, 2-3 minutes.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY SYRUP FOR COCKTAILS
This is how I make Strawberry syrup for cocktails using this syrup. It has a dominant strawberry flavor and is easy to make. This can be stored in the refrigerator with a tight fitting lid for up to 4 weeks. Use it to top ice cream or in your tropical cocktails
Provided by Vseward Chef-V
Categories Beverages
Time 20m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Combine Simple Syrup and sliced strawberries in a medium saucepan and bring to a simmer over medium heat. Cook until strawberries have cooked down and syrup has a distinct strawberry flavor, about 10 minutes.
- Remove from heat and cool to room temperature. Strain syrup, discard strawberries, transfer to a container with a tight-fitting lid, cover, and refrigerate until ready for use.
Nutrition Facts : Calories 24, Fat 0.2, Sodium 0.8, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 0.5
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STRAWBERRY SIMPLE SYRUP RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 1 hr 30 minsCategory Condiment, DrinkCalories 433 per serving
- Add all of the ingredients to a medium pot and bring to a boil over medium heat. Let the berries simmer until the sugar has dissolved and berries are tender - about 20 minutes.
- Strain the mixture through a fine mesh strainer making sure to squeeze any excess juice from the strawberries. Transfer the syrup into a bottle or jar, using a funnel if needed.
STRAWBERRY SYRUP FOR STRAWBERRY SODA • FIVEHEARTHOME
From fivehearthome.com
5/5 (1)Total Time 35 minsCategory DrinksCalories 77 per serving
- With a slotted spoon, scoop thawed strawberries into a medium pot and mash with a potato masher or fork. Pour reserved juices from thawed strawberries into a measuring cup. Add enough water on top of strawberry juice to equal 1 1/2 cups of total liquid. Add liquid to pot with strawberries and turn heat to high. Bring to a boil, stirring occasionally. Reduce heat to low and simmer for 15 minutes.
- Measure one part chilled strawberry syrup to two parts chilled seltzer. Taste and increase syrup or seltzer, depending on your preferences. Pour over ice or serve as-is.
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4.5/5 (20)Total Time 15 minsCuisine CocktailsCalories 27 per serving
- Blend strawberries for 2 minutes until completely pureed. This will give it the nice smooth texture that you want.
- Strain the mixture, through a hand strainer, over a bowl. This will prevent excess seeds and zest from getting into the puree.
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From abeautifulplate.com
4.5/5 (14)Total Time 48 hrsCategory CocktailsCalories 160 per serving
- Prepare Strawberry Shrub Syrup: Combine the hulled and quartered strawberries and sugar in a large bowl. Stir together. Cover the bowl with plastic wrap and refrigerate for a minimum of 8 hours (or as long as 48 hours), stirring once or twice to mix any sugar that settles at the bottom of the bowl. As the mixture sits, it will become more and more syrup-y and liquid-y.
- Once the syrup is ready, stir the mixture once again, scraping the bottom of the bowl. Using a slotted spoon, remove the solid strawberry pieces, pressing them against the side of the bowl to release any additional juice–this mixture should yield roughly 2 cups of strawberry simple syrup. Don’t worry if all the sugar has not dissolved.
- Whisk the vinegar (depending on taste preference, add between 1 and 1/2 to 2 cups vinegar (I did two cups) into the strawberry syrup. Place the shrub syrup in a glass or plastic bottle (including any undissolved sugar), seal well, and shake. Store in the fridge for up to a month.
- Prepare Cocktail: Fill a tumbler glass halfway with ice cubes. Using a cocktail shaker, combine the gin and shrub and shake well. Pour over the ice and top with seltzer. Stir and serve, and garnish with fresh mint sprigs.
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4.9/5 (28)Calories 65 per servingCategory Breakfast
- Cover with water and bring to a boil. Reduce to a medium simmer and let the strawberries cook for about 20 minutes. Skim any foam that rises to the top.
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From wearenotmartha.com
5/5 (3)Category Drink, DrinksCuisine AmericanTotal Time 20 mins
- In a cocktail shaker filled with ice, add vodka, strawberry vanilla simple syrup, and lime juice. Shake well.
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STRAWBERRY SYRUP RECIPE – A COUPLE COOKS
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5/5 (1)Category EssentialsAuthor Sonja OverhiserTotal Time 15 mins
- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
- Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. As the berries get softer, break them down with a spatula or the tines of a fork.
- Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
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From fifteenspatulas.com
5/5 (9)Total Time 30 minsCategory DrinksCalories 106 per serving
- Bring to a boil, then reduce to a simmer, and cook for 20 minutes, until the liquid is deeply red and the strawberry are soft.
- Strain the strawberries out from the simple syrup, making sure not to press down on the strawberries. Otherwise your syrup will be cloudy.
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From thespruceeats.com
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