1 cup water
2 cups sliced Queensland strawberries
Heat water and sugar in saucepan until sugar is dissolved.
Add the strawberries and simmer for 20-25 minutes until strawberries are collapsing.
Mash with a fork and strain out the strawberry smush if you want a smooth syrup.
Pour the hot syrup into a clean, sterilised glass jar and alow to cool
- Store refrigerated and use within 7 days
- Eat with everything from pancakes to crumpets to ice cream or even make your own cocktails!
- To sterilise a glass jar, wash it in hot soapy water, rinse well and then place in a pre-heated 120 degrees C oven for about 10 minutes
- Sterilise the lid in boiling water just before applying it to the clean, syrup filled jar