Strawberry Grand Marnier Syrup

Preparation info

  • Difficulty

    Easy

  • Makes

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
Strawberry Syrup about cup (148 ml) 5.4 ounces 142 grams
granulated sugar cup 2.3 ounces 67 grams
Grand Marnier (see Notes) ¼ cup (59 ml) 2.2 ounces 61 grams

Method

In a small saucepan with a tight-fitting lid, stir the strawberry syrup and sugar until all of the sugar is moistened. Bring the mixture to a simmer, stirring constantly. Cover at once and remove it from the heat. Cool completely. Transfer the syrup to a glass measure with a spout and stir in the Grand Marnier. If the syrup has evaporated slightly, add water to equal 1 cup/237 ml. (If making the springform cake, discard 2 tablespoons of the syrup [see Notes]). Cover the syrup and set it aside until ready to syrup the cake.