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.
Strawberry Crush (Strawberry Concentrate)
- 550 gms Strawberries
- 1½ cups Sugar
- ½ tsp Citric Acid
- 2 cup Water
- Wash and clean the berries.
- In a large bowl, mix strawberries with sugar and set aside overnight.
- Next day take the strawberries out of the liquid and blend them to a puree.
- Add water to the liquid sugar and boil for 15 minutes. Cool the mixture.
- Once cool, mix the sugar mixture with the strawberry puree.
- Pour into clean jars and store in the refrigerator.
- When ready to serve, dilute 1 part strawberry concentrate with 3~4parts of chilled water or soda.
- Add few drops of food color to the crush, if the color looks too pale. I didn't have to add any color.
- Preservative like sodium benzoate can be added to the crush to make it shelf stable
Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1'.