Strawberry syrup| Strawberry sauce is a flavourful syrup generally used in preparation of cool beverages. This syrup could be used as a topping for desserts like ice cream, parfait, crepe, waffles, pan cakes..etc. Using this syrup strawberry based beverages could be made with in minutes like milk shake, lassi, smoothie..etc.

Easy to prepare tasty syrup unlike the store bought ones. Try to make this syrup at home. After making this at home you will never go and buy the ready made ones i am pretty sure about it !!! Do try at this strawberry season and let me know the outcome.

Strawberry Syrup

 Preparation Time: 10 minutes
Cooking Time: 5 minutes
Cuisine: Continental
Serves: 1 cup

 INGREDIENTS:
Strawberries- 15 nos (1 packet) 1 cup puree approx.
Sugar- 1 cup
Water- 1/2 cup
Lemon Juice- a squeeze (optional)

PROCEDURE:
  • Remove the stem and leaves of the strawberries and wash them. Pat dry the strawberries using a kitchen towel and roughly chop them in to pieces.
  • In a blender jar add the strawberry pieces and blend them as a fine paste.
  • Strain the puree to remove the seeds from the puree by moving a spoon inside the strainer.( You could strain after making syrup too) 
  • Add the clear juice on a flat pan.
  • On the strainer some of the strawberry pulp and some seeds settles.
  • With this add 1/2 cup more water and blitz again twice or thrice in a blender jar.
  • Strain this again to remove seeds and add with the juice collected earlier inside the pan.
  • Add the sugar with the strawberry puree and boil in low flame and reduce to form a syrup.
  • Initially when the syrup starts to boil it starts to become frothy and pale red to orange colour.
  • Once it starts to thicken the frothiness disappear and the bright red colour appears by constant stirring.
  • Check the consistency by touching the warm syrup in between fingers which starts to form thread.(Just before one thread consistency-pisukku padam (sticky stage))
  • Because the syrup further thickens while cooling. If you over cook it after cooling it becomes like a jam and difficult to dissolve in beverages.
  • Allow the syrup to cool and transfer in an airtight container and store for a week on outside cool place (or) Refrigerate and use for about a month.
  • Today I have prepared Strawberry lemonade using this syrup.

Strawberry topping