In my last post, I promised to show you what else I did with my strawberries. There are lots of different ways to preserve strawberries- apart from making jam. One of the easiest methods is to simply remove the stalks and freeze them for later. That way they can only be used for smoothies and sauce. As my freezer is super small, I like to opt for ways of preserving that don’t require cooling. So today I have some strawberry syrup and dried strawberries for you. Both are super delicious and versatile, but I’ll tell you more about that later 😉
For the syrup you need:
- 500ml strawberry juice
- 50g sugar
- 1 pinch citric acid
I juiced around 750g of strawberries for the juice and poured them through a fine strainer. The leftovers can be used in a porridge or a dessert. Next you add the strawberry juice, sugar and citric acid to a pot and bring it to a boil. Let the syrup boil for a few minutes and then pour it in sterile bottles. The syrup will last up to one year without cooling.
The syrup can be drunk with fizzy mineral water, Prosecco or champagne. Furthermore you can use it for cake fillings like buttercream or to refine your desserts.
For the dried strawberries you need:
- 500g strawberries
First you wash your strawberries and remove the stalks. Then you sort them by size. The small strawberries can be placed on the trays of your dehydrator as they come. Cut the medium-sized strawberries in half and the big ones in quarters. Then you dry them at 70°C for a minimum of 12 hours.
The dried strawberries can be eaten in granolas or porridge. They are very sweet and make a good snack on the go. Oh, and they are especially delicious when covered in chocolate 😉