Thick Strawberry Syrup
Making thick strawberry syrup is a creative idea to grace your desserts with a delicious addition. Other than the common liquid syrup, making a thick one is quite easy and it produces a jam-like syrup that you can spread over butter toast for breakfast, mix with ice cream or use for a delicious trifle.
– 250 gm of fine, fresh strawberry
– ½ tsp of vanilla extract
– 1 cup of water
– 1 cup of sugar “I usually decrease the sugar as much as possible, but if you like a sweet taste use 1 ½ or 2 cups”
– ½ lemon “optional”
– Rinse the strawberries with water and cut off the stems.
– Put the strawberries, water sugar and vanilla extract in the blender and process on low speed until all is juiced. Add more water if you like.
– Process again until the sugar melts and the juice becomes smooth.
– In a suitable pan, pour the juice and bring it to boil, then simmer on low heat for 10 minutes. Stir frequently if it needs, to prevent burning strawberry traces over the range and at the bottom.
– After 10 minutes, the juice is supposed to be darker and thicker, at this stage you may squeeze the lemon half. Stir well to mix in the lemon juice.
– Keep cooking on low heat until you reach the desired thickness, or you’d better turn off the stove earlier as the syrup will naturally thicken when it cools with the effect of lemon juice.
– When the syrup is cooled, preserve in a clean, dry jar in the fridge.