2 pounds fresh strawberries, hulled and roughly chopped
2 cups granulated sugar
2 cups water
How to Make It
Stir together all ingredients in a medium saucepan, and bring to a boil over medium-high, stirring constantly to dissolve sugar. Reduce heat to medium-low, and simmer until berries lose color and liquid is bright pink, about 20 minutes, skimming any foam that rises to the surface. Pour mixture through a fine wire-mesh strainer into a bowl. (Do not press hard on solids to remove any additional liquid.) Discard solids, and cool syrup completely, about 1 hour. Store in an airtight container in refrigerator up to 1 week.
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