Re: calling all cooks..Strawberry syrup...

[Guest guest]

, some of these syrups will not freeze solid because of the sugars in

them. You could try freezing small batches. We have strawberries all

around us. Our local Hmong farmers raise them most of the year and they are

delicious. Thanks for the recipe.

Have you tried also just freezing the strawberries and adding a few plus

sugar to the milk in a blender?

Betty

----- Original Message -----

> My kids are addicted to strawberry milk, but I'd like to make my own

> strawberry syrup for them to use in milk instead of the quik stuff.. I

have

> the recipe, but does anyone know, or have an idea, how long it'll keep in

the

> fridge? Or does anyone have any better ideas?

>

> The recipe I have is:

>

> Fresh Strawberry Syrup

>

> Ingredients:

> 1 pint strawberries (hulled, halved, mashed slightly*)

> 1 cup sugar

> 3/4 cup light corn syrup

> In 3-quart saucepan, place strawberries. Cook over medium heat, stirring

> occasionally until strawberries come to a full boil (6-8 mins). Line

> strainer with cheesecloth and place over a large bowl. Pour hot

strawberries

> into strainer, mashing with back of spoon to extract juice. Discard the

pulp.

> Return juice to pan. Add sugar and corn syrup. Cook over medium heat

until

> mixture comes to full boil (9-10 mins). Boil for 1 minute. With a large

> metal spoon, skim the foam from the top. Store refrigerated. Serve over

> pancakes, waffles, or desserts.

>

> 1 16 oz bag of frozen strawberries can be substituted for 1 pint

> strawberries, increase the cooking time for the strawberries to 15 mins.

>

>

>

>