Recipe: Simple Syrup and Strawberry Syrup
Let's start with the building blocks, shall we? Simple syrup is just that: Really effing simple. I'll show one way to jazz it up a bit at the end of the post (hint-hint: we'll be using this jazzy syrup in upcoming recipes).
Standard simple syrup is:
1 part water + 1 part sugar + heat
You can use more water (light syrup) or more sugar (heavy syrup) depending on what you need, but my recipes will call for a standard 1:1 ratio syrup unless otherwise noted.
- 1 cup water
- 1 cup sugar
- Spoon for stirring (I recommend metal or wood to prevent melting plastics in the case your heat gets out of hand)
- Pan for heating
- Jar for keeping
This is how we do it:
- Combine sugar and water in a pan. Sugar won't dissolve all the way until heat joins the party, so don't worry about that yet.
- Cook over medium heat, stirring often.
- Bring just to a boil, and then remove from heat. Allow syrup to cool completely before using.
- Store any leftover simple syrup in the refrigerator for up to 1 week.
Now that you know how to make a basic syrup, let's make it sexy by adding some strawberries.
Strawberry Syrup Recipe
All photos by Andrea Holodnick.
- Simple Syrup (complete to Step 2 above)
- 2 cups fresh strawberries, sliced
South Central does it like nobody does:
1. Add sliced strawberries to your simple syrup mixture (sugar should be completely dissolved).
2. Bring to a boil, stirring occasionally. 3. Reduce heat to a simmer, and let those strawberries work their delicious magic (about 10 minutes on low heat). 4. Remove pan from heat, mash strawberries a bit (I used a potato masher here).
5. Strain. Cool. Refrigerate in a jar for up to 1 week.
Tune-in tomorrow for a cocktail recipe that uses strawberry simple syrup: "A Study in Pink," a BBC Sherlock-inspired bit of yum!