Pure strawberry syrup

Ingredients for 1 servings:

• 1 kg strawberries, very ripe
• 500 g sugar
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 25 minutes

Intensely fruity syrup made from ripe strawberries.

Wash the strawberries and chop them as finely as possible. For a fruity strawberry syrup, use the ripest strawberries possible. Then, mix the strawberries with the sugar in a bowl and let them stand in a cool place for a few hours, at most until the next day (not in the refrigerator, as this will destroy the strawberry flavor). The sugar draws the water out of the strawberries, and it collects in the bowl. When a large amount of juice has formed and the strawberries have become slightly mushy, they are ready for further processing. To do this, pour the berry mixture into a fine sieve or a coarser sieve lined with a cloth, let it drain, and then squeeze it. Do not press too hard, as this can make the syrup bitter. Slowly heat the collected juice and bring it to a boil, then pour it into boiling-hot, rinsed bottles with rubber seals. The syrup will keep in a cool, dark place for about a year. For safety’s sake, it can also be stored in the refrigerator. With nicely ripe, juicy fruit, I usually get about three 0.5 L bottles, although the last one doesn’t fill up.