About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Amber Miller says

    5 stars
    Absolutely brilliant! I made my family some strawberry and cream frappuccinos with this syrup and its amazinggg!!

  2. Shannen says

    Hi! Gorgeous recipe, I’m just wondering if I have to refrigerate it when I store it or if I can leave it out (out of the sun) And how long until it expires?

  3. Brittney says

    I have some frozen strawberries in my freezer. Do you think this would come out just as good using the frozen ones?

    • Megan says

      5 stars
      I used frozen, halved the recipe and used less sugar since it was going in something that was already sweet. It turned out great, a little thicker and darker than in the video, but that was what I was going for. It’s got a great flavor and the hardest part was the wait for it to be finished!

  4. Patricia says

    5 stars
    thank you! a well made guide to a good simple recipe! i scaled the recipe down to one quarter of the measurements and it turned out great! i used it to make strawberry mousse :^)

  5. Daelene says

    I want to add herbs, like rosemary, to strawberry syrup. I ate some once and it was amazing. How is best to do that? Should I just boil the rosemary down with the strawberries?

    • Tori Avey says

      Yes! And then strain. I love adding herbs, just make sure you don’t add too much and overpower the strawberries. One medium-sized sprig of rosemary should do it.

  6. Chris Cummings says

    5 stars
    I loved the syrup it was so easy to make and was absolutely delicious. I used it to make strawberry lemonade. I was trying to print out the recipe but I think the link is broken. I tried several times and so did my husband. I hope you can get it fixed. I also wasn’t able to pin it from your site. I had to search it on pinterest and post it that way

    • Tori Avey says

      Hi Chris! Can you please let me know what browser you are using? On my end all browsers seem to be working fine… but each browser is different, we may have some bugs to work out on the one you’re using.

  7. Bethy Levy says

    5 stars
    Hi, Tori–and Chag Shavuot to You and Yours.

    I have a question for you: Before I make the beautiful strawberry syrup, do you have any ideas as to how to use the strained strawberries? It seems a shame to waste them…maybe mush them into a quick-bread?

    Your message today and your photo and message on Instagram yesterday were much-needed and appreciated by me–and I’m sure everyone else who read them. My heart has been breaking this past week, and you gave me some strength. Thank You, Tori.

    • Tori Avey says

      Hi Bethy! We could all use some strength right now, very difficult times. I try my best to keep my focus on the positive, always. Having a baby daughter helps tremendously… she’s pure light! Strained strawberries work great as a topping for ice cream or waffles. I’ve never tried a quick bread… if you do, you might push it through a fine mesh strainer to remove the seeds. Enjoy!

    • Karen says

      To Bethy regarding the cooked strawberries; I’m not sure they would have much flavor after giving it up to the syrup base. I plan to put mine in our worm composter after they are cooked…
      Looking forward to trying this syrup now!

  8. Christine says

    5 stars
    Thank you so much for this recipe!!! I was wondering what to do with all these strawberries!!! Tori, Thank you!

  9. Alma S says

    5 stars
    I was looking in all the Super market to buy the Strawberry Syrup, But i can’t find it and I check on line and find you, I don’t know much English but I’m trying to understand your receipt, thank Yoy very much.

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