M.G.S.P. Mango. Ginger. Strawberry. Peach…or…Make. Good. Stuff. Please.
The fruit was back in the pot this past weekend as fruit syrup was my project. A perfect complement to Italian sodas, ole’ lemonade, or evening cocktails. It’s an easy, fix it up, step away, let it sit and, oh yeah, throw it in a jar activity. Basically an excellent activity for multi-tasking.
How do you do it?
On medium heat, in a large sauce pan toss in:
- 5 Cups Water,
- 2 cups granulated sugar
- 4 cups peeled & chopped fruit of choice (my favs are ginger, mango, peach and strawberry)
Bring the mix to a rolling boil and then reduce to a simmer for a solid hour. Remove from heat and allow the syrup to completely cool. Separate fruit from syrup liquid using a sieve, repeat to reduce cloudiness.
* I usually always store my syrups in the refrigerator for up to 3 months. – Thanks Amber for the question.
It would be a crying shame to waste all that perfectly good fruit that is left over, so just slide it into a zip-lock or Popsicle tray and use the leftovers to make a sweet summer treat or morning smoothie.
And here you have it, straight up bottled summer. Mango, Ginger, Strawberry and Peach.
Slurping it up.
A fresh new catalogue will always make me smile, a tall glass of lemonade signifies the start of summer. I will never underestimate the power of a post-it note. I love anything old, and with a story. I'm always up for a challenge. I love traditions especially when it comes to family & friends. I laugh when I'm nervous. I believe gyms are for sweating not make-up. I think crafting brings people together. That’s me, in a nutshell.
Awesome! How long can you keep it? Do you refrigerate it? Must try this!
Hey Amber,
Thanks for the Q. I always store my syrup in the refrigerator (mostly so that it’s nice and cold for my beverage) and most recipes recommend consumption with in three months. Have fun!
Looks yummy, although we’re having a heat wave right now & I can’t imagine boiling anything for an hour!