May’s Can It Up theme is strawberries. Last summer I made several batches of a lovely blackstrap-strawberry jam. It truly is a joy.
It’s not that I don’t want to can right now, exactly the opposite. But what I want to can…I want to eat right away. When I thought about strawberries, I immediately got the idea for a syrup. The type of syrup that you could put on pound cake, on waffles, mixed into iced tea…mixed with seltzer water and dark rum.
I also thought of mint. I managed to get dried mint out of the bulk bins at Lexington Co-Op. I used a slightly heavier hand than I would have with the mint than I would have, had I been planning on canning-and I would have added lemon juice in that case. But I had a hunch that I would be opening a jar almost as soon as it was sealed that seemed like a waste of time, water and lids. So I added a fair amount of mint.
Also? This syrup didn’t want to be photographed. At all.
(The recipe is a little loose, but as long as you’re not canning it’s fine!)
1 to 1 1/2 cup frozen whole strawberries, no added sugar
3/4 cup sugar, seperated
1/2 to 3/4 table dried mint (I used peppermint)
Add the berries and 1/2 cup sugar to a bowl. Sprinkle with peppermint and let sit at least until the juices in the berries start flowing, or up to 2 days in the fridge.
Puree the berries and add to a saucepan. Add the rest of the sugar and bring to a gentle simmer. Simmer for roughly 15 minutes.
Store in the fridge.