STRAWBERRY SYRUP
Pick over, rinse, drain and remove the hulls from
several quarts of ripe berries. Fill a porcelain lined double boiler
with the fruit and set it over the lower boiler half full of boiling
water, and let it heat until the juice flows freely. Mash the berries,
then turn out into a cloth strainer and cook the remainder of the fruit
in the same way. When all the juice is pressed out, measure it and allow
an equal amount of sugar. Let the juice come to the boiling point, add
the sugar and cook five minutes from the time the whole begins to boil.
Turn into jars or bottles and seal the same as canned fruit. This is
excellent for beverages, flavoring ice cream and other fancy creams, and
will be found desirable for many purposes when fresh fruit is not at
hand.
Filed under: Recipes
