1 cup Caster Sugar
1 cup Water
2 cups Sliced Queensland Strawberries
1
Heat water and sugar in saucepan until sugar is dissolved.
2
Add the strawberries and simmer for 20-25 minutes until strawberries are collapsing.
3
Mash with a fork and strain out the strawberry smush if you want a smooth syrup.
4
Pour the hot syrup into a clean, sterilised glass jar and allow to cool.
Ingredients
1 cup Caster Sugar
1 cup Water
2 cups Sliced Queensland Strawberries
This silky syrup is perfect to make when strawberries are plentiful & great value. Store in the fridge or add a bow and gift to loved ones. Use it on everything from morning yoghurt to evening cocktails – so versatile.
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Recipe developed by Sarah deNardi
Notes
- Store refrigerated and use within 7 days
- Eat with everything from pancakes to crumpets to ice cream or even make your own cocktails!
- To sterilise a glass jar, wash it in hot soapy water, rinse well and then place in a pre-heated 120 degrees C oven for about 10 minutes
- Sterilise the lid in boiling water just before applying it to the clean, syrup filled jar
Recipe developed by Sarah deNardi