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Drink

Strawberry Syrup

A syrup made by crushing strawberries, adding simple syrup, boiling, cooling, bottling, and serving diluted with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Syrup

Ingredients

Directions

Make the syrup

  1. Crush the strawberries in a cloth and press out the juice.

  2. For each pint of juice, add a pint of simple syrup.

  3. Boil gently for one hour.

  4. Let it cool, then bottle it and seal.

Serve

  1. Dilute to taste with water.

  2. Chill on ice.

  3. Serve in small tumblers half filled.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Strawberries
Provide the main flavour and the juice that forms the body of the syrup.
Simple syrup
Adds sweetness and body, and helps preserve the syrup once ssealed.

The step that matters

Boil gently for one hour. Gentle boiling thickens the syrup and concentrates the strawberry flavour without scorching the sugar. A hard boil can darken and cook off the fresh fruit aroma.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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