Makes about 2 cups
We like this syrup mixed with seltzer water for a fizzy drink, drizzled over ice cream, mixed into a smoothie, stirred into yogurt or used for strawberry milk. If you want a thicker syrup, you can add several tablespoons of corn syrup. After you’ve tried this, you may want to make your own versions; try steeping a little lavender, cardamom, basil, or lemon verbena in with the sugar and water.
2/3 cup granulated sugar
1/2 cup water
1 pound strawberries (3 to 4 cups; this does not need to be exact)
Pinch of salt
1 to 2 tablespoons lemon juice
Heat sugar and water in a large saucepan on medium heat, whisking, until sugar dissolves. Add strawberries and salt. Cook, stirring until mixture comes to a boil; simmer for about 10 minutes, stirring often. Pour syrup through a strainer, pressing hard on the berries to extract all their juice. Stir in lemon juice to taste. Refrigerate; keep chilled for up to 1 week.
Related column: Strawberries Solve Everything
