Another good tip I learned about these recipes is to add a few teaspoons of vodka or Everclear to the syrup, that fortifies it and makes it shelf stable at room temperature for longer. But whether you add the neutral spirits or not, make sure your containers are sterilized (I boil mine).
That's a myth. Alcohol concentration would be insufficient to make a difference in shelf life unless you put a lot of Everclear. To make it shelf stable you would make it alcoholic. Ways to make it shelf stable is to can it, use preservatives such as sodium bensoate, potassium sorbate. And it should be acid adjusted to less than 4 pH. Probably most realistic option would be either freeze it or put it in the fridge and use it within a month.
I’m thinking of making a strawberry soda using sparkling water with the right amount of the shrawberry until it taste like strawberry soda. I will even make a float.
Made It last time exactly according to the recipe and it was delicious!!! Making it again today… can we first make sugar syrup (melt sugar) and then add the strawberry mixture??
I have been looking everywhere for strawberry juice to make some homemade strawberry jelly. There are some complicated ways people extract juice from fruit, and most of them are too stressful. You have saved the day with your technique! You showed it's nothing to stress out about; no mashing or pushing the fruit through a bag or food mill. Just gently let it sit and drain. Thank you for sharing this helpful video. I bought a big bag of frozen strawberries and tomorrow I'm going to use your method to make juice. I hope 3 pounds (6 cups) will cook down and give me at least 4.5 cups of juice for my jelly recipe. If not, I'll have to make adjustments. I will definitely try your strawberry syrup recipe too. THANKS!
Thanks for the easy recipe. I was drinking some berry today, and I really thought u needed something like this in strawberry , unfortunately ny store doesn't sell this kind of syrup. But turs, it's pretty. I will definitely add some syrup to my berry tee as sweetener .❤ Take care 🎉
Thank you for this! Please help: made the strawberry syrup last night. I put it in a glass bowel with Saran wrap to cool to room temperature but then I fell asleep for about 5-6 hours (oops!) until I was able to put it in the fridge in an airtight container this morning. Do you think it’s still safe having been at room temp that long??
It will be still safe to consume, now if it was more than 24 hours, then I would discard it, due to possible bacteria growth. I hope this helps and enjoy your syrup. Can't wait to make mine 😋
@@sydneymcwhorter2093if you leave the foam it will just make the syrup look more cloudy. It tastes fine. If you put it in the fridge it kinda hardens and creates a barrier between the syrup and air.
Fair enough. That was unnecessarily rude of me. I didn't think of honey because it would alter the taste too much for the cocktails that I make with it.
@@REDonFIRE While honey does contain some extra nutrients, it is almost purely sugar. And in many regards, it is just as healthy/unhealthy as sugar. We feel very romantically about honey and that's okay, but let's not forget about the nutritional facts.
