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strawberry syrup recipe Topo Chico KBeau Jewelry

Beating the Heat

We’re absolutely roasting here in Texas. I rustled up a strawberry syrup (‘cause I’m tired of those expensive organic strawberries getting moldy before we eat them!).

Whatcha need:

  • Fine mesh strainer
  • 1 cup strawberries hulled and chopped
  • 1/2 cup water
  • 1/4 cup sugar (play with this, you might like more or less)
  • small bowl
  • A stove & small pot
  • airtight container
  1. In a small pot, cover strawberries with water. Let simmer for about 15 minutes (the water will be bright red and strawberries will be dull and lookin’ sad).
  2. Strain the juice from the strawberries through a fine mesh strainer into a bowl and discard the strawberries.*
  3. Give the pan a quick rinse, return juice to the pan, and add your sugar.
  4. Simmer, stirring occasionally, for about 15 minutes. The syrup will thicken as it cools, so don’t worry if it’s runny when you pour it into your container.
  5. Store in an air-tight container for up to 2 weeks.

I thought I’d use this in a cocktail, but so far I’ve only used it in Top Chico! Rosemary is a great garnish for this, but mint or basil would be tasty too. A splash of lime or chunks of watermelon both pair well with strawberries. Use your imagination and get creative with your concoctions. 

*The sad strawberry mush that’s left went into my compost, but I did wonder if it could be used in some baking or a smoothie.

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