| Strawberry-Mint Syrup |
Author: Nicole
Ingredients
- 3 cups chopped fresh strawberries (about 1-1/4 pounds)
- 1 packed cup fresh mint leaves
- 3 cups water
- 3 cups Turbinado (raw) sugar
Instructions
- Chop strawberries.
- Tear mint leaves by hand to release flavors.
- In a large saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves.
- Add strawberries and bring to a simmer. Reduce heat to medium. Cook for 15 minutes.
- Remove from the heat and add mint leaves. Cover and steep for 10 minutes.
- Strain syrup and cool completely.
- Store in airtight container for up to 2 weeks or freeze.
Notes
* Main ingredient in a Strawberry-Mint Sparkler.
* You can use non-local strawberries or frozen (thawed) strawberries in place of the local strawberries.
* Using Turbinado (raw) sugar (raw sugar) makes a caramel color (instead of clear) simple syrup base so the syrup is a bit darker. You can use white sugar if prefer.
* Great as a mixer for cocktails but also mixes well with club soda or as an alternative to maple syrup on pancakes.
* Remaining strawberry-mint pulp is really tasty – serve it on top of ice cream or plain yogurt or put it in a smoothie – do not throw it out!
* You can use non-local strawberries or frozen (thawed) strawberries in place of the local strawberries.
* Using Turbinado (raw) sugar (raw sugar) makes a caramel color (instead of clear) simple syrup base so the syrup is a bit darker. You can use white sugar if prefer.
* Great as a mixer for cocktails but also mixes well with club soda or as an alternative to maple syrup on pancakes.
* Remaining strawberry-mint pulp is really tasty – serve it on top of ice cream or plain yogurt or put it in a smoothie – do not throw it out!
Recipe by Riegl Palate at https://www.rieglpalate.com/strawberry-mint-syrup/