Strawberry Simple Syrup
Strawberry-infused drinks and cocktails should start with real strawberries, right? (Yes!) Even though making strawberry simple syrup from scratch takes some time, it’s totally worth the effort to avoid fake strawberry flavor. This syrup is also great for making sweet strawberry tea, brushing onto cakes to keep them moist, and as a base for sorbet or gelato. You can make it a few days in advance so your bar is ready to go for whatever spring or summer fête might come your way.
A note on sugar: Traditionally, simple syrup is made with regular, white, granulated sugar. I typically have organic cane sugar on hand (it’s less refined and I know it comes from organic sugar cane rather than a genetically modified source). However, it’s all still sugar and should all be moderated. I’m not here to tell you what kind of sugar to buy or how much you should or shouldn’t consume, but as with all ingredients, it’s good to do your homework.
- 1 lb strawberries
- 2 c water
- 2 c sugar
- 1 c fresh mint or basil, packed (optional)
Simple syrup will last several days in the fridge.
If you want thicker syrup for pancakes, etc, reduce it down by boiling for a few minutes in step 3. Remember that it will continue to thicken as it cools, so don't boil it all the way down to your desired thickness!