Strawberry Caramel Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 250 grams sugar
- 3 tablespoons water
- 300 ml water, hot
- 500 g strawberries
- 200 g suar
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Caramelize sugar and 3 tablespoon water in a chrome steel pan without stirring until light brown. Remove the pan from the stove. Add hot water, cover immediately and bring to the boil until the caramelized sugar has dissolved. Cut the strawberries into slices. Mix with caramel syrup. Let stand overnight.
- Clean bottles well. Preheat with hot water. Pour berry juice and liquid through a sieve lined with a fine-meshed cloth into a bowl, pressing the berries only lightly (otherwise the syrup will be cloudy). Bring the berry juice, sugar and lemon juice to the boil while stirring. Skim off the syrup, fill the bottle to the brim with boiling hot, close immediately.
- Storage tip: Lasts approx. 8-12 months in a cool, dark place. Store in the refrigerator once opened and use within 2-3 weeks.
- A great gift with a beautiful label.
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