In the Netherlands, households with children usually have a bottle of ‘limonadesiroop’ (literally ‘lemonade syrup’) in the fridge. These thick, fruit-flavored syrups are usually mixed with water to make a refreshing drink. Often they’re stirred through milk or yogurt.
For more Dutch recipes with strawberries, check out issue 29 of Dutch the magazine.
Makes 2 ½ cups fruit syrup
- 3½ cups strawberries, hulled
- 20 mint leaves
- 2 cups sugar
- 1 cup water
- Roughly chop the strawberries, put them with the rest of the ingredients in a pan and bring to the boil.
- Stir well, reduce heat to a simmer and gently cook for 30 minutes, stirring occasionally.
- Allow the mixture to cool in the pan.
- Strain into a bowl, making sure to squeeze as much syrup out of the fruit as possible.
- Using a funnel, transfer to a glass bottle.
- Refrigerate before serving.
- To serve, mix 1 part syrup with 4 parts water.
Also makes a delicious cocktail when mixed with Prosecco. The leftover fruit pulp is delicious with pancakes or over ice cream.
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