Strawberry (or Raspberry) Syrup

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This syrup will also work with other red or black berries. The strawberry version is featured in the Crème Chiboust and the raspberry with the Roast Peach Melba (see Note).


  • 225 g (8 oz) red, ripe strawberries, chopped
  • 85–120 ml (3–4


Simmer all the ingredients together until the strawberries are tender. Remove from the heat, cover the saucepan with cling film and leave to cool. Once cooled, push the strawberries and syrup through a sieve. Return to the heat and reduce to a thick syrup.