 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
Ingredients:
2 3/4 pounds strawberries (about 5 pints), trimmed and hulled |
1 cup distilled white vinegar |
2 cups sugar, or to taste |
3 quart cold water or club soda (96 fluid ounces) |
ice cubes |
Directions:
1. Pulse strawberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in vinegar. Chill, covered, 12 hours.
2. Pour into a fine-mesh sieve set over a large bowl and let drain, gently stirring frequently and pressing without forcing any pulp through sieve, until juice in bowl measures 3 1/2 to 4 cups, 25 to 30 minutes. Discard pulp.
3. Transfer juice to a 3-quart heavy nonreactive saucepan and stir in 2 cups sugar, then cook over moderate heat, stirring, until sugar is dissolved, 5 to 6 minutes. If desired, add more sugar to taste. Cool syrup 30 minutes (you will have about 4 cups).
4. For each pitcherful, stir 1 cup syrup together with 3 cups water or soda in pitcher and add ice to fill.
5. Cooks' note: Syrup keeps, covered and chilled, 1 week.
|
|