Strawberries In Spiced Syrup Recipes

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

STRAWBERRIES IN SYRUP

Steps:

• Wash the strawberries and remove the green stems.
• Cut the strawberries and place them in a bowl.
• Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
• The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

STRAWBERRIES IN SYRUP

Steps:

• 1. Mix strawberries, sugar, and pepper, if using in a bowl and toss. The fruit will start to release its juices, which will mix with the sugar and dissolve it. Cover and chill til ready to serve, at least 30 minutes and up to 8 hours. The Roll Cut: A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It's also great for cutting strawberries into bite sized pieces that won't stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o'clock and handle at 5 o'clock). Keeping the knife at that same angle, roll the strawberry or whatever you're cutting, a quarter turn and slice down again. Continue until the fruit or vegetable is entirely sliced into angular looking chunks.

SPICED STRAWBERRY SYRUP ( AND SHRUB RECIPE)

Steps:

• 1. Working in batches, pulse berries in a food processor until coarsely chopped. Transfer to a bowl and stir in sugar, 3 tablespoons lemon juice, and salt. Cover with plastic wrap and refrigerate 8 hours or overnight.
• 2. Strain juices into a 2-qt. saucepan; reserve fruit for another use. Add ginger, chile flakes, and peppercorns to juice mixture; bring to a boil. Reduce heat to low and cook until thick and syrupy, 30-35 minutes. Skim off any surface scum about halfway through the cooking. Stir in remaining lemon juice and let syrup cool to room temperature. Strain out spices and store in the refrigerator up to 1 week.
• TO MAKE A SHRUB:.
• Combine 4 to 6 tablespoons of the syrup with 1 tablespoon apple cider vinegar in a tall, ice-filled glass; top with sparkling water.

STRAWBERRIES IN SYRUP

Steps:

• Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

HOMEMADE STRAWBERRY SYRUP

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

STRAWBERRIES WITH LIME & LONG PEPPER SYRUP

Steps:

• Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
• Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.