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I wrote about the huge load of strawberries we got from strawberry picking in this post. After making those pancakes and the syrup, I still had a lot of them leftover. So I asked my blog buddies on whatsapp on how to use them up before they go bad.

Ever resourceful Vaishali gave her Strawberry crush recipe. She said it’s her tried and tested recipe and I immediately set about to make the crush. Vaishali uses the crush in many different ways: as a sauce to serve chocolate desserts, to make popsicles and so on. Head over to Vaishali’s blog for many more yummy ideas to use with strawberry crush.

This crush needs a little bit of pre-planning because the berries need to macerate overnight in sugar. The soft berries are then pureed and mixed with sugar syrup to make the crush. You can add a preservative to make it more shelf stable. I didn’t have any preservative, so I kept mine in the fridge. It will last for up to a month in the fridge.

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Strawberry Crush (Strawberry Concentrate) Yum
Strawberry Crush or concentrate made with fresh strawberries. It can be used as a sauce to serve chocolate desserts, to make popsicles and so on.
Strawberry Crush (Strawberry Concentrate)
Course drink
Cuisine indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
cups
Ingredients
  • 550 gms Strawberries
  • cups Sugar
  • ½ tsp Citric Acid
  • 2 cup Water
Course drink
Cuisine indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
cups
Ingredients
  • 550 gms Strawberries
  • cups Sugar
  • ½ tsp Citric Acid
  • 2 cup Water
Strawberry Crush (Strawberry Concentrate)
Instructions
  1. Wash and clean the berries.
  2. In a large bowl, mix strawberries with sugar and set aside overnight.
  3. Next day take the strawberries out of the liquid and blend them to a puree.
  4. Add water to the liquid sugar and boil for 15 minutes. Cool the mixture.
  5. Once cool, mix the sugar mixture with the strawberry puree.
  6. Pour into clean jars and store in the refrigerator.
  7. When ready to serve, dilute 1 part strawberry concentrate with 3~4parts of chilled water or soda.
Notes:
  1. Add few drops of food color to the crush, if the color looks too pale. I didn't have to add any color.
Recipe Notes
  • Preservative like sodium benzoate can be added to the crush to make it shelf stable

    Linking this to Valli's 'Cooking from Cookbook ChallengeAugust -- Week 1'.

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