Strawberry Syrup

Ingredients

500 grams

Corn And Cane Sugar Cascadian Moon
250 grams

Water
0.1 grams

Salt
150 grams

Strawberry

quartered and hulled

Instructions

Combine the cane sugar, water, and salt in a blender and blend until smooth. Transfer to a saucepan along with the quartered and hulled strawberries. Bring to a light simmer over medium heat — do not allow to boil. Simmer for 10 minutes, then remove from heat and allow to cool completely. Refrigerate overnight with the strawberries still resting in the syrup. The following day, strain out the strawberries. Store in the refrigerator for up to one month.

About

A lightly simmered, gently sweet strawberry syrup with a clean, bright fruit flavor and just a hint of salt.

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