Shirley Temple With Orange Strawberry Syrup
Prep Time
Price Per Serving
Cooking Mode
1 Minute Maid frozen orange juice
454 g lb strawberries hulled et sliced
2 cups cup water
1 cup cup sugar
1 lemon, lime ou orange sparkling water
1 orange, peeled et cut into pieces
6–8 strawberries sliced
To taste basil leaves
1 Minute Maid frozen orange juice
454 g lb strawberries hulled et sliced
2 cups cup water
1 cup cup sugar
1 lemon, lime ou orange sparkling water
1 orange, peeled et cut into pieces
6–8 strawberries sliced
To taste basil leaves
Directions
1Pour orange juice concentrate into a pitcher. Add water and prepare according to package directions. Set aside.
2Place strawberries (454 g/1 lb.) in a small pot. Cover with water and bring to a boil. Cook over low heat for 15–20 minutes. Skim while cooking. Drain strawberries without compressing to obtain a clear syrup.
3Return liquid to the pot. Add sugar. Bring to a boil. Cook for 5 minutes. Remove from heat. Let cool
4Add ice to the bottom of each glass. Add orange pieces, strawberry slices and fresh basil leaves.
5Add sparkling water and orange juice, then finish by adding strawberry syrup to taste.
6Strawberry syrup can be stored in the fridge for 2–3 weeks. It’s perfect for adding a Quebec twist to your cocktails!
7Strawberry syrup is delicious in a glass of white wine or champagne. It’s a Quebec-style Kir.
Disclaimer
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Personal Note
Personal Note