Strawberry Syrup
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
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Strawberry
High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put the strawberries into a medium nonreactive saucepan and smash them with a potato masher. Cook over low heat for about 5 minutes, until the berries are soft and fork-tender. Line a fine sieve with a 2-foot square of cheesecloth folded in half, and position it over a 2-cup glass measuring cup. Scrape the berries and juice into the sieve, gather the cheesecloth into a ball, and allow the mixture to drip through. This should yield about 3/4 cup strawberry juice. Discard the cheesecloth. Rinse the saucepan and return the strawberry juice to the pan. Stir in the sugar. Bring to a boil over medium heat and boil for about 1 minute, until a clear syrup forms. Remove the pan from the heat. Rinse the sieve, and strain the syrup through again. Skim any foam off the top. Cool to room temperature and chill the syrup for at least 2 hours before using. The Strawberry Syrup has a refrigerator shelf life of 1 week to 10 days.
- YIELD: 1 cup
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Slotted spoon
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Sieve
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Measuring jug