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Classic
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page 314
3. STRAWBERRY SYRUP.
TCHILENGH SHOUROUB.
Ingredients:
Plain Water ...............................8 cupfuls.
Sugar ......................................3 pounds.
Strawberries ...........................1 1/2 pounds.
Method:
Boil the sugar in the water for thirty or forty minutes, then take away from
fire and, after adding the crushed strawberries, leave it aside for twenty-four
hours, when it should again be boiled until it thickens a little. Then strain
the whole through coarse linen, put the syrup in jars, but use the thick
remainder on the table as jam.
Note.--Berries of all kinds, also apricots and peaches, may be treated in like
manner as the strawberries.
4. ROSE SYRUP.
GHULE SHOUROUB.
Ingredients:
Rose Leaves...............................1/2 pound.
Water ........................................1 pint.
Sugar ..................................2 1/2 pounds.
Lemon Juice .........................1 tablespoonful.
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