You can make a fruit syrup with just about any kind of fruit, but strawberries are one of the jewels of the spring season. I love to use this homemade syrup in sodas and cocktails!
Yields approximately 3 pint jars
3 pints strawberries, washed and hulled
3⁄4 cup water
1⁄2 lemon, just the juice
3⁄4 cup sugar
1⁄2 vanilla bean, split, seeds scraped
- Cook the strawberries with the water and lemon juice over medium heat until they are soft.
- Purée the warm berries and strain through a wire mesh strainer to remove the seeds.
- Return the purée to your cleaned pan and add the sugar and vanilla seeds.
- Cook the mixture over medium heat until it is thickened, stirring frequently to avoid burning.
- Fill hot jars with syrup, cool, and store in the refrigerator for up to 1 month, or prepare canning jars and process in a hot water bath for 10 minutes.
- To serve, fill a glass with a shot (11⁄2 to 2 oz) of syrup, torn mint leaves, and top with seltzer or prosecco. Stir to combine and enjoy!
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