Strawberry Syrup
Strawberry Syrup
Ingredients
- 350 grams granulated sugar
- 250 ml water
- 1 packet strawberry juice powder, (such as Tang brand)
Instructions
- 1
Add the 350 grams of granulated sugar to a medium-sized pot.
⏱️ 1 min
- 2
Add the 1 packet of strawberry juice powder to the pot with the sugar.
⏱️ 1 min
- 3
Pour the 250 ml of water into the pot.
⏱️ 1 min
- 4
Stir the mixture gently with a spatula or spoon until the sugar and powder are mostly dissolved. Avoid stirring too vigorously or splashing the mixture onto the sides of the pot, as this can lead to crystallization.
⏱️ 2 min
- 5
Place the pot on a stove and bring the mixture to a boil over medium heat. Monitor carefully to prevent it from boiling over.
⏱️ 5 min
- 6
Continue boiling the syrup until it reaches a "medium to strong thread point." This is indicated by the syrup dripping slowly and thickly from a spoon. The consistency should be noticeably thicker than water.
⏱️ 10 min
- 7
Once the desired consistency is achieved, carefully remove the pot from the heat.
⏱️ 1 min
- 8
Pour the hot syrup into a clean, heat-proof container.
⏱️ 1 min
- 9
Allow the syrup to cool down completely to room temperature, then transfer to the refrigerator to chill until it thickens to a jelly-like consistency. This can take at least an hour.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Syrup
- 350 grams granulated sugar
- 250 ml water
- 1 packet strawberry juice powder, (such as Tang brand)
Instructions
- 1
Add the 350 grams of granulated sugar to a medium-sized pot.
⏱️ 1 min - 2
Add the 1 packet of strawberry juice powder to the pot with the sugar.
⏱️ 1 min - 3
Pour the 250 ml of water into the pot.
⏱️ 1 min - 4
Stir the mixture gently with a spatula or spoon until the sugar and powder are mostly dissolved. Avoid stirring too vigorously or splashing the mixture onto the sides of the pot, as this can lead to crystallization.
⏱️ 2 min - 5
Place the pot on a stove and bring the mixture to a boil over medium heat. Monitor carefully to prevent it from boiling over.
⏱️ 5 min - 6
Continue boiling the syrup until it reaches a "medium to strong thread point." This is indicated by the syrup dripping slowly and thickly from a spoon. The consistency should be noticeably thicker than water.
⏱️ 10 min - 7
Once the desired consistency is achieved, carefully remove the pot from the heat.
⏱️ 1 min - 8
Pour the hot syrup into a clean, heat-proof container.
⏱️ 1 min - 9
Allow the syrup to cool down completely to room temperature, then transfer to the refrigerator to chill until it thickens to a jelly-like consistency. This can take at least an hour.
⏱️ 60 min