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


  1. Combine ingredients in a nonreactive bowl. Let sit for 4 hours or more to draw out the juices. Mix every hour or so.

  2. 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).

  3. Puree strawberry pulp. Use for Vanilla-Strawberry-Swirl Ice Cream.


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