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Clean, hull and chop the strawberries into small pieces. Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves. Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil.

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Instructions. Combine water, sliced strawberries, and sugar in a small saucepan and bring to a boil over medium-high heat (about 5 minutes). Reduce the heat to a simmer and cook until the sugar dissolves and the strawberries begin to break down and release their juices (about 5 minutes).

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Combine sugar, water, and strawberries in a medium saucepan. Bring to a simmer for 8-10 minutes until the color has transferred to the syrup and the berries are pale, stirring occasionally. Strain the syrup through a fine-mesh sieve without pressing the berries down.

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Lower the heat and bring to a simmer for 15 minutes. Remove from heat. Use a fine mesh sieve to remove the solids and fruit pulp as you strain the hot liquid into a bowl or jar. (You can save the strawberries to muddle in cocktails or enjoy over yogurt or oatmeal for breakfast.)

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Turn heat down to maintain a simmer. When the strawberries begin to soften, mash them with a potato masher. Simmer for a toal of 15 minutes, or until the syrup thickens somewhat. Pour through a fine mesh strainer, and press on the back of the fruit pulp to extract more flavor. Pour into an airtight storage container.

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Instructions. Add ingredients to a saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes. Pour syrup through a fine-mesh strainer being careful not to mash strawberries. I also line the sieve with cheesecloth in to ensure no particles get through. Cool and transfer to a glass jar.

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After the sugar is fully dissolved, crush the strawberries with a potato masher. Set the pot aside for 15-20 minutes and let the mixture steep. Then strain it through a fine mesh sieve to obtain the strawberry simple syrup. Allow the syrup to cool before using. Pour it after cooling into sterile containers.

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Instructions. Heat the strawberries, sugar and water on a saucepan over medium to high heat. Bring the mixture to a simmer, stirring occasionally. As the strawberries heat up and begin to break down, use a fork to mash them as much as you can. Continue to simmer and stir the strawberry mixture for 10-15 minutes.

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Instructions. Combine the strawberries, water, and sugar in a saucepan set over medium high heat. Bring to a boil, then reduce to a simmer, and cook for 20 minutes, until the liquid is deeply red and the strawberry are soft. Strain the strawberries out from the simple syrup, making sure not to press down on the strawberries.

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Place the sieve over a large bowl and carefully pour the syrup into the sieve. Use a large spoon to press the fruit pulp through the sieve, leaving a smooth syrup in the bowl. Serving - Pour the finished strawberry syrup into a serving dish or an airtight container for storage.

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Instructions. To a medium saucepan over medium-high heat, add the diced strawberries, water, and granulated sugar. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes.

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Strawberry puree is the perfect addition to cocktails, desserts, and more. Try a bottle of Strawberry Reàl and get your sweet on. español; store finder;. Strawberry Reàl features handpicked Splendor and Festival Strawberries from California infused into premium cane sugar syrup that is perfect for craft cocktails, strawberry lemonades or.

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Step 1: Make the simple syrup. Simmer the equal parts water and sugar together in a medium saucepan over medium heat until the sugar dissolves. Step 2: Infuse with muddled strawberries. Toss in the muddled strawberries and continue heating for about 5 minutes.

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Remove tops and slice into small pieces. Cook Strawberries: In a medium saucepan, dissolve sugar with 1 cup of water over medium low heat, swirling occasionally. Add strawberries and lemon juice. Simmer: Cook at a simmer for about 10 minutes until strawberries are mostly disintegrated and the sugar dissolves.

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Add the water and sugar to a saucepan. Then add the fruit. Bring the sugar, water and fruit to a boil making sure to stir constantly until the sugar is dissolved. Simmer for about 5 minutes. Then let cool for about an hour. Use a strainer or cheesecloth to strain out the fruit pieces from the syrup.

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Reàl Cocktail Ingredients Infused Fruit Syrups . Reàl Cocktail Ingredients Mixology Minded; Perfect for bellinis, Italian sodas, beer cocktails, alcohol-free drinks and frozen or shaken daiquiris and coladas. Reàl Cocktail Ingredients dissolves easily in a large variety of beverage applications, but are ideally suited for craft cocktails.