Frozen Strawberries for the Strawberry Syrup and Puree

Preparation info

  • Difficulty

    Easy

  • Makes About

    ⅔ cup

    of strawberry syrup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
frozen strawberries with no sugar added . 10 ounces 287 grams
granulated sugar 2 tablespoons 0.9 ounce 25 grams
lemon juice, freshly squeezed 1 teaspoon (5 ml) . 5 grams

Method

In a medium bowl, place the frozen strawberries and sprinkle them with the sugar and lemon juice. Holding on to either side of the bowl, toss gently to coat the berries. Let them sit until the sugar dissolves.

Place the strawberries and sugar syrup in a strainer suspended over a bowl. Cover with plastic wrap and let the syrup drain into the bowl for about 8 hours. Alternatively, refrigerate for about 12 hours. Gently press on the strawberries to extract more syrup until you have about cup/148 ml/5 ounces/142 grams.

Place the strawberries, which will measure about ¾ cup, in a small bowl, cover, and refrigerate until ready to compose the cake and make the puree. Transfer the strawberry syrup to an airtight container or a small saucepan. Cover and refrigerate until ready to make the Strawberry Grand Marnier Syrup.