It was a busy weekend. Both my husband and I had to work all weekend covering the Regatta. Because we live 40 minutes away it was a lot of coming and going. But even with all the hustle and bustle there was still time for a lovely surprise.
I was walking to my car Sunday morning when something red caught my eye. It was in the garden in front of our rented duplex. It turns out what my husband and I thought was a cluster of weeds was in fact a strawberry patch.
When I first noticed them I didn’t believe my eyes. I squatted down and began to shift the leaves around and to my surprise I found big, red, juicy strawberries.
I ran inside to show the hubby what I had found and we both grabbed a colander and started harvesting. Most of them were in good shape but there were a couple of handfuls that were over ripened or bruised — probably from letting out dog run around in the “weeds.”
Being the frugal people we are we didn’t want to waste them so on Sunday night the hubby made strawberry simple syrup with the overly ripened and bruised berries.
Its a great way to use up those strawberries in your fridge that are good enough you don’t want to throw them away but past their prime of eating.
We use the syrup in our ice tea to sweeten it up and our homemade lemonade as the sweetener to give it a summery twist.
- 1 lb of strawberries ( a bowls worth)
- 2 cups water
- 2 cups sugar
- Dice up strawberries into quarter pieces.
- Put strawberries and water into pot and bring to boil. Reduce to medium simmer for about 20 minutes. (Strawberries will have lost most of their color)
- Remove from heat and strain out strawberries (do not press down on strawberries to extract more juice…it’ll cloud up the syrup.)
- After straining out the berries add the sugar to the strawberry liquid. Bring back to boil, stirring frequently to dissolve sugar.
- Once it starts to boil turn off the burner to allow syrup to simmer and cool.
- Funnel it into a glass jar.
Note: The syrup should last several weeks. The consistency is great for mixing into drinks.