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1
Rinse the pack (about 300 g) of strawberries, cut the leaves off and drain in a colander.
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2
Add strawberries, 60 g of Demerara sugar (20% of the weight of strawberries) and 1 tablespoon of lemon juice in a microwave-safe container, cover and microwave for 3 minutes.
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3
Gently stir the strawberries to dissolve the sugar.
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4
Microwave again without the lid for 3 minutes.
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5
Once it starts to boil down, the color of the strawberries get darker.
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6
Since it is low in sugar, it cannot be stored for a long time.
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7
Freeze it, if you are not planning to use up within three days.
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8
Divide any leftover syrup and fruits, and freeze them separately.
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9
You can use them in summer to make cold desserts.
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10
Freeze the syrup.
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11
It can be cut with a knife even if it is frozen.
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12
The fruit part can be simmered a little more, or you can add some gelatin to make it thicker.
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13
The photo shown here is as it is.
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14
Top the toasted bread with ice cream and the strawberry preserves.
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15
It goes really well.
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16
I added a small amount of bright red strawberry syrup to some milk.
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17
You can also try adding it in some wine and soda water to make cocktails, serve it with snow cones, or mix it into jello.
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18
This syrup adds a nice color, taste and smell into your favorite dish.
