Strawberry Syrup and Strawberry Puree
- Yield: Makes 1 cup of each
Source: Martha Stewart Living, July/August
- 1 pound ripe fresh or frozen strawberries
- Juice of 1 lemon
- 1/2 cup sugar
Combine ingredients in a nonreactive bowl. Let sit for 4 hours or more to draw out the juices. Mix every hour or so.
Pour into a colander and collect liquid. Gently press strawberries, but don't crush them. Set syrup aside (use in Strawberry-Swirl Ice Cream Soda).
Puree strawberry pulp. Use for Vanilla-Strawberry-Swirl Ice Cream.