Strawberry Syrup
Makes 1 pint (600ml)
GINGERBREAD BUTTER:
Mix 2 tablespoons of soft, lightly salted butter with 3 1⁄2oz (100g) brown sugar, 1⁄4 teaspoon each of ground allspice, nutmeg, cinnamon, cloves, and 2 teaspoons of rum essence in a bowl. Use as a topping on coffees.
Method:
1 Place 1lb 2oz (500g) roughly chopped strawberries in a saucepan and pour over 16fl oz (500ml) water.
2 Bring to a boil and simmer for 25 minutes. Skim off any foam that gathers on the surface.
3 Remove from the heat and strain out the liquid without squeezing the strawberries.
4 Add 8oz (225g) sugar to the liquid and bring to a boil while stirring. Simmer until the sugar dissolves, and skim off any foam that gathers on the surface.
5 Cool and transfer to a sterilized, airtight jar or bottle, and store in the fridge. It will keep for approximately two weeks.
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