Strawberry season is all but done. We picked three flats on July 1st and by July 2nd, when I went to clean them, I had already lost a considerable amount. While strawberries like a lot of water, they don’t like to be wet – a tough environment to create. Between the late frost and the rain, it is kind of slim pickings this year. ‘Jam berries’ are pretty much par for the course. But one can only consume so much jam, yes? No matter how tasty it is when slathered on a freshly toasted bagel. What else do you do with mushy berries?
You make Strawberry Limeade Syrup, that’s what you do. I have other tricks up my sleeve, but this is the first one. Just look how pretty that there syrup is. And yes, this is the colour you can expect – that picture there is straight out of my camera.
I am a bit of a fizzy pop addict – not terribly good for me, I know. But, if I make some straight up fizzy water with my Soda Stream, then add my syrup to it, I am away to the races.
You will need to juice and zest a lot of limes for this recipe – somewhere in the neighbourhood of 15. If you run out, feel free to top up your freshly squeezed juice with some of the bottled stuff. This should make about 5-500 mL canning jars. I recommend the Regular Bernardin Jar, rather than the wide mouth, to make it easier to pour the syrup back out.
I managed to find a few strawberries that were firm enough to freeze. These make a great ice cube substitute that don’t water down your drink. If you are using something like ginger ale to mix with your strawberry limeade syrup, I would use about 2 tablespoons per glass. If you are using unsweetened water (carbonated or flat), you may need more like 3-4 tablespoons per glass.
Drink up and enjoy!
Strawberry Limeade Syrup
- 6 cups overripe strawberries
- 6 cups sugar
- 4 cups water
- 3 cups lime juice (approximately 15 limes)
- zest of 10 limes
Combine strawberries, sugar, water, and zest into a heavy bottom pot.
Carefully bring to low boil for 5 minutes.
Strain out the strawberries into cheesecloth or a fine mesh strainer to remove all excess juice.
Add lime juice and zest into pot and bring to a boil again.
Pour into 5 sterilized 500 mL jars.
Process for 15 minutes.