Is what he showed here fermenting the strawberries? It wouldn't have any alcohol content without the addition of some kind of yeast, I would have thought
@@rebeccakenworthy7126Normally fruit have wild yeast cultures on them unless they are washed well. But by putting this in the fridge you don't really allow fermenting. If you left it on the counter for a period of time it would start to ferment given it got some yeast but I don't see why it would make the fruit inedible. There's enough sugar to preserve the fruit
Can confirm. I've experimented a bit, if you leave it in the counter for several days usually it starts smelling acidic, it really brings out the fruity aromas :3 I'd say it's harmless as long as there's no mold.
This Korean Syrup is called “Cheong” and is pretty flexible and can be made to make syrup out of any fruit or vegetable that has some water content. Johnny Kyungho has some reels about making more Cheongs and it’s a pretty cool looking food :) Edit: Never insinuated that this was only found in Korean Cuisine. I just wanted to geek out about a Korean recipe I knew partially because this method of preservation is exactly like in Korean methods; Correct me if I'm wrong but I don't know of other syrup methods which rely on fermenting the syrup in a jar with layering of sugar the way Korea does.
Its strawberry simple syrup. You can do this with pretty much any fruit. Also squeeze lemons, limes, oranges and boom can start making cocktails. A regular simple syrup recipe is just a 1:1 ratio of sugar and water cook for 10 mins or until the sugar is completely dissolved. I recommend demerara sugar for a Old Fashioned because of the extra molasses
@@nopers369 this is a ridiculous thing to say about artificial sweeteners in general. every sweetener is going to be different because every sweetener has a different chemical composition. and whether someone should be willing to consume it depends entirely on the person. soda is bad for my teeth but i still drink it. it's not going to kill me exactly, and neither will artificial sweeteners. instead of trying to make ignorant decisions for people, be specific. which artificial sweetener are you talking about, and _how_ is it worse for you than sugar, in what way?
@classicmax1 calm down on your rhetoric mate. We both know you wouldn't talk like that in real life. To answer your question, there isn't a safe one out there. All artificial sweeteners have it built into their names: artificial. Our bodies have a hard time breaking down artificial anything. Pick one artificial sweetener you deem worthy, and let's put it through a test.
You can use almost any fruit 1:1 with sugar, and it makes a phenomenal syrup. I have apple, strawberry, kiwi, pear, plum, pineapple, and peach in my refrigerator right now
@salvadorbriseno9335 I have the fruit solids separated out and rebottled for use. Mostly they make sodas and mixed drinks but I've also used it on pancakes and made it into candy.
What do you do with the leftover fruits?? And if I leave it for too long, will it turn to alcoholic? And how long can I store it for, while I am making it and after I have prepared it???
This is what my grandma exactly does she also does it with rasberys which she grows by herself and the sryup is so good. sparkeling water and the sryup is like the best drink ever plus it is natural.
You have to let it sit much longer. Like a month. And if you want it to ferment, you need to put a cheese cloth or leave the top barely open and stir about every one/two days to prevent mold. I made a fermented blueberry cheong and it was one of the most amazing things I’ve ever tasted. Edit: some people don’t think that cheong can ferment. You will start to see bubbles both in the berries/fruit and in the syrup, and an alcohol/yeasty like smell. You have to make sure you use a clean utensil to stir it. You can’t just leave wide open air flow with the top sitting kinda open. You have to make a very small opening with the top/cheesecloth or just burp the container. You could also put one of those tops on the container like the ones home brewers use.
He made one mistake though, Shirley temples are not made with strawberry syrup they're made with grenadine which is red so a lot of people like myself assume that it is either cherry or strawberry, however I somewhat recently found out that it is actually pomegranate flavored
Yeah he just made a Strawberry soda, that's not a shirley temple, even a fake shirley temple would be the juice from the maraschino cherries in a bar too crappy to stock grenadine
Drunken Strawberries: Wash and hull some strawberries, halve them, and cover them thickly with sugar. Let soften in a bowl for at least 2 hours. Strain out the liquid and set the berries aside. In a saucepan, combine the liquid with enough wine of your choice to cover the berries (port is nice), bring it to a simmer and stir until it thickens, then let it cool. Pour the syrup back over the berries and let sit in the fridge overnight. Put ice cream and/or whipped cream in serving bowls, spoon berries and syrup over, and garnish with mint leaves. You're welcome.
딸기청 or the strawberry syrup, is one of the most refreshing yet sweet syrups ever!! Its ratio is not too sweet and not too powerful. During middle school, after summer camp, my mom would put it on top of some plain vanilla icecream, AND IT WOULD TASTE AMAZING!!
Why are you complaining about sugar??? No one’s forcing you to eat it. Just move on. It’s not an everyday treat either, just a fun occasional dessert. People are so whiny about everything
My strawberry syrup is in the fridge for over a week now. If I were to drain it, should I mix the syrup with the sugar at the bottom of the jar or just pour the syrup and leave the undissolved sugar?
My grandma did this accidentally. She REALLY wanted her strawberries to be sweet and drenched them in sugar then expected it to all be the same a week later. She called to complain that there was “so much water now!” 😅❤ I told her to put it on her ice cream. Strawberry syrup is her favorite anyways!
Fun fact, a Shirley temple (sprite and grenadine) actually has no strawberry or cherry syrup at all! The grenadine is actually made from pomegranate! But always garnished with a cherry 🥂
I actually do this when the strawberry is a little bitter, but i use less sugar and i leave it in the fridge over night then i eat it and it's so good.
This is how my grandmother taught me to put Strawberries in the freezer for winter. You don't leave them sitting that long tho. Just about half a day in a large bowl. And just cover the berries in layers. No need for that much sugar on the bottom. Stir them good about every hour or so. Keep stirring until all sugar gets dissolved. Then you can put them into freezer bowls making sure to cover them with your sugar syrup. We had berries until next berry season. We also did black berries this same way.
In my country, because we're a tropical country, strawberries here are usually really REALLY sour. So we don't eat it as it is, we would mash it up with condensed milk or cut it and add sugar (1:1 ratio works best to me and lasts really long). Add ice to it and enjoy on a hot day is amazing! FYI, you can lower the sugar content (l'd put 1:3 if l only let it sits over night), it still tastes great but will start fermenting soon. I don't mind tho, it'll be gone within 2 days in my fridge.
@@hailongnguyen7356 =)))) đương nhiên, dâu trồng ở vùng cao như Đà Lạt tất nhiên sẽ ít chua và vị ngọt hơn, nhưng mặt bằng chung dâu ở VN vẫn chua. Bạn ăn không được thì ok nhưng chỗ mình chua ăn không không được
@@Idotknowmyownname Well, it wont be the type of sourness like lime, but we can't eat it by itself. There always has to be sugar or something sweet to go with it
WHOA!! cooking and being a chef is not a job. It's an entirely different lifestyle and it's hard af. Give it a shot, good luck. Don't get discouraged if you hate it.
Thank you for giving him credit honestly I seen other CZcamsrs they don’t care about it and just make it seems like they were the first once to share 🎉🎉
You can use all kinds of berries and add lemon or other citrus peels to make an oleo. Two days works as well. Blend them together after at least 2 days.
My grandma does it, but just makes small dosages she puts in little bags! I do this too so I have something nice for winter months when fruits are expensive.
I’m pretty sure this occurs because sugar is hydroscopic meaning that they absorb moisture. This pulled out the (juice, water?) and eventually turned into syrup. You can also try this my putting sugar on apple slices and after around 2 minutes you can see the moisture on the sugar and it will make for a nice snack.☺️ Please correct me if I am wrong, I am open to some constructive critisism. (I learned this all from my foods elective and would love to know more if I made a mistake.)
Here in greece When it's strawberry season we take them we wash them we put them in a bowl with sugar and it turns into syrup, just like in this video I've been doing this my whole time, I never though that it would be a lifehack😂😂😂
I grew up with that as breakfast on occasion in the U.S., mom would sugar a bowl of strawberries, let it sit overnight, then pour milk over it. And of course, sugared strawberries are the only way to make strawberry shortcake.
As a Korean, I've heard of people making it with strawberries and I heard it's great, but I'm sure in other countries that also use similar methods, it'd be more common and great as a western style fruity syrup. Although our method is a bit different, my family uses Korean plums, balloon flowers, ginseng, or ginger (my personal favorite) every year. My parents are older now so we only make ginger cheong these days, but it's amazing, you can use it in cooking like in Kimchi, and it's super spicy and fragrant and warming as tea, perfect for winter.
We make it with grenades (pomegranate) in France and mix it with lemonade. It's called Diabolo Grenadine and it's probably the most famous non-alcoholic beverage in my country.
We make this every winter with strawberries, except, instead of fermenting, we use both strawberries and the syrup to add to vanilla ice cream for dessert
Mother (Born 1928) always did this for her amazing Strawberry Shortcake 🍓 The best part was the strawberry syrup that Mother was very generous with 😊 As an adult, I will make way more syrup than needed just to drunk, or add to my Mt Dew as as my own twist on the Shirley Temple that us kids loved so very much, and only allowed to have on special occasions 🤗
I’m pretty sure you have to use white sugar All sugar (white, brown, raw, caster etc) performs differently due to the structure of how the sugar is made/processed, also they all taste different Highly recommend a taste test
The amount of sugar can be adjusted differently for each individual. I add sugar only half of fruit and add lemon juice. Most korean people also eat fruits together! I think strawberry syrup is the most delicious when with milk :)
We had all kinds of fruits in my yard as a kid and this was how my grandpa and I spent summers. Picking fruit to layer in sugar until there was enough syrup for ice cream 🍨 😃
You can also microwave frozen strawberries for ~30 seconds after adding some sugar and repeat adding sugar and microwaving for a delicious desert or ice cream topper
Subscribe to catch Gordon!!
YOU DONUT 😂
First💀
We did!
OK ✅
Absolutely
If you don’t ferment it, you can also use the strawberries for cake toppings or to put on top of waffles/pancakes.
Is what he showed here fermenting the strawberries? It wouldn't have any alcohol content without the addition of some kind of yeast, I would have thought
@@rebeccakenworthy7126I think he was just saying to let people know that if you don’t do it then that could be done
@@rebeccakenworthy7126Normally fruit have wild yeast cultures on them unless they are washed well. But by putting this in the fridge you don't really allow fermenting. If you left it on the counter for a period of time it would start to ferment given it got some yeast but I don't see why it would make the fruit inedible. There's enough sugar to preserve the fruit
Can confirm. I've experimented a bit, if you leave it in the counter for several days usually it starts smelling acidic, it really brings out the fruity aromas :3 I'd say it's harmless as long as there's no mold.
Interesting
This Korean Syrup is called “Cheong” and is pretty flexible and can be made to make syrup out of any fruit or vegetable that has some water content. Johnny Kyungho has some reels about making more Cheongs and it’s a pretty cool looking food :)
Edit: Never insinuated that this was only found in Korean Cuisine. I just wanted to geek out about a Korean recipe I knew partially because this method of preservation is exactly like in Korean methods; Correct me if I'm wrong but I don't know of other syrup methods which rely on fermenting the syrup in a jar with layering of sugar the way Korea does.
As soon as i saw i was thinking “THIS IS CHEONG”
I follow Johnny's channel it got me making cheong at home and its pretty fun.
“Korean” 🤣🤣🤣 sorry. You don’t have a monopoly on this.
Most people here in the US would just use grenadine. My grandma always mixed stuff with it when I was a kid.
Yap alert 🚨
Its strawberry simple syrup.
You can do this with pretty much any fruit. Also squeeze lemons, limes, oranges and boom can start making cocktails.
A regular simple syrup recipe is just a 1:1 ratio of sugar and water cook for 10 mins or until the sugar is completely dissolved. I recommend demerara sugar for a Old Fashioned because of the extra molasses
What if I used artificial sweetener would it still work
@@mcdonaldfries3111 No. You don't want to consume artificial sweetener anyway. Its worse on your body than real sugar is.
What about the sugar after it strained? Can we use it to make another?😂
@@nopers369 this is a ridiculous thing to say about artificial sweeteners in general. every sweetener is going to be different because every sweetener has a different chemical composition.
and whether someone should be willing to consume it depends entirely on the person. soda is bad for my teeth but i still drink it. it's not going to kill me exactly, and neither will artificial sweeteners. instead of trying to make ignorant decisions for people, be specific. which artificial sweetener are you talking about, and _how_ is it worse for you than sugar, in what way?
@classicmax1 calm down on your rhetoric mate. We both know you wouldn't talk like that in real life. To answer your question, there isn't a safe one out there. All artificial sweeteners have it built into their names: artificial. Our bodies have a hard time breaking down artificial anything. Pick one artificial sweetener you deem worthy, and let's put it through a test.
My mom used to make onion syrup for when i was sick, i ain't gonna lie, it tasted great.
OMG how? I mean the same way with sugar?
Interesting: mind going more into details please?
same!!!
@@RidaNiazi-qf8sj yeah, I think so
mine too.. to me it kind of tasted like onion rings
You can use almost any fruit 1:1 with sugar, and it makes a phenomenal syrup. I have apple, strawberry, kiwi, pear, plum, pineapple, and peach in my refrigerator right now
mix it with some corn starch and add pancake batter for an incredible cobbler 👍👍👍👍
@salvadorbriseno9335 I have the fruit solids separated out and rebottled for use. Mostly they make sodas and mixed drinks but I've also used it on pancakes and made it into candy.
How long can you keep it before it goes off?? A month? :)
What do you do with the leftover fruits??
And if I leave it for too long, will it turn to alcoholic?
And how long can I store it for, while I am making it and after I have prepared it???
@@littlepumpkinseed its been a few months and hasn't gone bad so a while I'm not sure yet
“Honey? Where’s all the strawberries I ordered yesterday?”
Ordered?
Nevermind that, the hell is the 20 pounds of sugar I stored for doomsday? 😂🤣
not funny...
thats funny
The strawberrys? Sorry there juggernog bottles now
This is what my grandma exactly does she also does it with rasberys which she grows by herself and the sryup is so good. sparkeling water and the sryup is like the best drink ever plus it is natural.
First sip: Damn, that's good
Second sip: Damn, that's god
You know he’s a legend when you don’t have to wait for a part two
yeah bro those are so annoying
You can make syrup with any fruit and sugar in a 1:1 ratio. Let it sit for at least 2 hours before serving over ice cream or pancakes.
Bro again u 😂😂❤
i love how he is doing what his mother did it is so heartwarming 😢
You have to let it sit much longer. Like a month. And if you want it to ferment, you need to put a cheese cloth or leave the top barely open and stir about every one/two days to prevent mold. I made a fermented blueberry cheong and it was one of the most amazing things I’ve ever tasted.
Edit: some people don’t think that cheong can ferment. You will start to see bubbles both in the berries/fruit and in the syrup, and an alcohol/yeasty like smell. You have to make sure you use a clean utensil to stir it. You can’t just leave wide open air flow with the top sitting kinda open. You have to make a very small opening with the top/cheesecloth or just burp the container. You could also put one of those tops on the container like the ones home brewers use.
👇 Team Allah
@@udapakidin-qp5kfwhy use religion to beg for likes?
@@udapakidin-qp5kfwhat does that have to do with anything??
@@udapakidin-qp5kfteam Jesus
@@udapakidin-qp5kfI don't think we are talking about religion we are talking about cheong syrup 🙄🙄😒
He made one mistake though, Shirley temples are not made with strawberry syrup they're made with grenadine which is red so a lot of people like myself assume that it is either cherry or strawberry, however I somewhat recently found out that it is actually pomegranate flavored
Yeah he just made a Strawberry soda, that's not a shirley temple, even a fake shirley temple would be the juice from the maraschino cherries in a bar too crappy to stock grenadine
Shirley temple is made by cherry syrup nd ginget ake
@@rachelelsa1 grenadine is pomegranate actually
@@rachelelsa1 just look up the 3 ingredients of a Shirley temple, and then look into grenadine
@@CVGoose I know, I made the same mistake
Drunken Strawberries: Wash and hull some strawberries, halve them, and cover them thickly with sugar. Let soften in a bowl for at least 2 hours. Strain out the liquid and set the berries aside. In a saucepan, combine the liquid with enough wine of your choice to cover the berries (port is nice), bring it to a simmer and stir until it thickens, then let it cool. Pour the syrup back over the berries and let sit in the fridge overnight. Put ice cream and/or whipped cream in serving bowls, spoon berries and syrup over, and garnish with mint leaves.
You're welcome.
We’ve done this forever in our family. We use the strawberries and the syrup for ice cream toppers, yogurt, etc. it’s amazing & doesn’t ferment
That looks fantastic
And delicious ❤ 😍🤩
@@MrDJ2007okay I wont
@@MrDJ2007 bot
@@MrDJ2007no one cares about some comment on the internet
@@MrDJ2007"OmG iM So ScAreD ShIvEr mE tIMPERs" 💀🔫
@@MrDJ2007no
딸기청 or the strawberry syrup, is one of the most refreshing yet sweet syrups ever!! Its ratio is not too sweet and not too powerful. During middle school, after summer camp, my mom would put it on top of some plain vanilla icecream, AND IT WOULD TASTE AMAZING!!
that kinda gave me a diabetic vibe
The sugar is needed for fermenting though, plus it’s to lure out the juices
Sounds good ❤
Why are you complaining about sugar??? No one’s forcing you to eat it. Just move on. It’s not an everyday treat either, just a fun occasional dessert. People are so whiny about everything
My strawberry syrup is in the fridge for over a week now. If I were to drain it, should I mix the syrup with the sugar at the bottom of the jar or just pour the syrup and leave the undissolved sugar?
I need to try more things like this 😅
Love you’re videos keep up the good work
My grandma did this accidentally. She REALLY wanted her strawberries to be sweet and drenched them in sugar then expected it to all be the same a week later. She called to complain that there was “so much water now!” 😅❤ I told her to put it on her ice cream. Strawberry syrup is her favorite anyways!
Sounds good tho :)
Thats called maceration
@@KokkiePiet oh Really ?
🕊
Thats a really cute story :)
Fun fact, a Shirley temple (sprite and grenadine) actually has no strawberry or cherry syrup at all! The grenadine is actually made from pomegranate! But always garnished with a cherry 🥂
Fun fact, it's supposed to be ginger ale and grenadine, not sprite
@@SirPhysics never heard that, what's the origin?
@@bequietimlisteningtotherad1471 literally just Google "Shirley Temple"
There’s also sometimes orange juice
It looks delicious ngl
The strawberries also taste heavenly
Do it with 3 equal parts strawberries, sugar and vodka... When the strawberries loose color. Strain them out and enjoy the shots cold. 😊
You're a God send
@@kumikor3392and you’re an alcoholic. lol. Don’t worry, I am too.
Don’t drink ):
I bet that would be fiiiiiire!
@@palezombie1238snort instead? Nah
Sometimes there are some things that seem very complicated but are easier to do than we think, this strawberry syrup is an example of that.
@@MrDJ2007honestly im fine with that im not subbing
@@Nexus-editsyh these bots are weird
You don't say?
Is it though? Dump some sugar and fruit in a jar and leave it for a week. Doesn’t sound very complicated at all
How is putting strawberries & sugar in a jar then placing in your fridge even slightly complicated?
Try adding fresh lemon cut in slices to the mix ❤ so refreshing.
That looks so good
THAT WAS MY CHILDHOOD DRINK AND STILL MY FAV
Insane sugar 😕
@@Mikoooouuuu Everyone doesn't have diabetes
@@alexson_bg2540 but still that’s a lot of sugar
I need an insulin shot after watching this short😂
Fr
Made of Sugar
It so good to try different drinks.☕
The fact that i thankrd him for not doing a part 2 actually means alot,
I actually do this when the strawberry is a little bitter, but i use less sugar and i leave it in the fridge over night then i eat it and it's so good.
If your strawberries are bitter you've got a problem.
@@SRagy True
Gross
Are you ok?
I think they mean acid
This is how my grandmother taught me to put Strawberries in the freezer for winter. You don't leave them sitting that long tho. Just about half a day in a large bowl. And just cover the berries in layers. No need for that much sugar on the bottom. Stir them good about every hour or so. Keep stirring until all sugar gets dissolved. Then you can put them into freezer bowls making sure to cover them with your sugar syrup. We had berries until next berry season. We also did black berries this same way.
😋🤤🤤 LOOKS SO GOOD
Looks good
In my country, because we're a tropical country, strawberries here are usually really REALLY sour.
So we don't eat it as it is, we would mash it up with condensed milk or cut it and add sugar (1:1 ratio works best to me and lasts really long). Add ice to it and enjoy on a hot day is amazing!
FYI, you can lower the sugar content (l'd put 1:3 if l only let it sits over night), it still tastes great but will start fermenting soon. I don't mind tho, it'll be gone within 2 days in my fridge.
Not tryna be disresoectful but i dont think any kind of strawberries are supposed to be very sour
Còn tùy chỗ bán nữa, không phải dâu tây nào ở nước mình cũng đều chua lè cả
@@hailongnguyen7356 =)))) đương nhiên, dâu trồng ở vùng cao như Đà Lạt tất nhiên sẽ ít chua và vị ngọt hơn, nhưng mặt bằng chung dâu ở VN vẫn chua. Bạn ăn không được thì ok nhưng chỗ mình chua ăn không không được
@@Idotknowmyownname Well, it wont be the type of sourness like lime, but we can't eat it by itself. There always has to be sugar or something sweet to go with it
@@IdotknowmyownnameI’ve always thought strawberries were sour fruits. In where are they sweet?
Honestly I've always loved cooking but its your videos that made me realize this is the job I want.
WHOA!! cooking and being a chef is not a job. It's an entirely different lifestyle and it's hard af. Give it a shot, good luck. Don't get discouraged if you hate it.
Agreed with above guy, it's fun but you don't have fun all the time or even every day. It's hard work.
I love this vid!
In my country we do this a lot , and it is a really good snack
Fun fact: Shirley temples are made with pomegranate, not strawberry.
Ngl thought it was cherries bc I always had a maraschino cherry in mine lol
@@bluu9300same😂
Yep, traditionally, it's grenadine used for sweetness/color, which is made from pomegranates.
Nah but it’s still good..
@@bluu9300same
Thank you for giving him credit honestly I seen other CZcamsrs they don’t care about it and just make it seems like they were the first once to share 🎉🎉
I’m going to do that when my strawberries are ready
I literally smelt the strawberries from here 😂
I have absolutely no words
This looks so good
That's a lot of words for having no words...
My mom did this with strawberries every summer. It's a great way to make a strawberry shortcake.
I was just thinking that like my mom taught me how to make strawberry shortcake this way
If you don’t ferment it, you can also use the strawberries for cake toppings or to put on top of waffles/ pancakes
I juiced the strawberries and mixed with sugar syrup. It tastes fresh and awesome.
That looks super delicious!!! My CZcams hates me omg!! (I'm allergic to strawberries TT)
From what i have seen in other comments, you could really use most fruits :)
Nick whenever he sees random food videos: "I gotta try this!" 😂
I remember my mom used to make angel food cakes with the same strawberry mix I do the same for my son now!
good summer memories! ❤
If you do this, make sure the last layer of fruit is completely covered in sugar to prevent mold
Plot twist: The “sugar” was actually pure Columbian
Tonight on SMNN
bstchild watchers be like:
Ahhhh… BeastChild reference right there. I love watching him 😌
Good old Cocaína Colombiana.
Nick said dat booger sugar was perfectly fine
You can use all kinds of berries and add lemon or other citrus peels to make an oleo. Two days works as well. Blend them together after at least 2 days.
My grandma does it, but just makes small dosages she puts in little bags! I do this too so I have something nice for winter months when fruits are expensive.
I think the red eyes are the coolest, really intimidating
I’m pretty sure this occurs because sugar is hydroscopic meaning that they absorb moisture. This pulled out the (juice, water?) and eventually turned into syrup. You can also try this my putting sugar on apple slices and after around 2 minutes you can see the moisture on the sugar and it will make for a nice snack.☺️ Please correct me if I am wrong, I am open to some constructive critisism. (I learned this all from my foods elective and would love to know more if I made a mistake.)
Here in greece
When it's strawberry season we take them we wash them we put them in a bowl with sugar and it turns into syrup, just like in this video
I've been doing this my whole time, I never though that it would be a lifehack😂😂😂
That’s low key my fav drink 😊😅
That looks yummy
Thx I’ve never got the chance to have strawberry syrup. I’ll definitely try it sometime 🍓🍓🍓
Congratulations on all the growth! Quick question was that water you were persevering your strawberries in before you started?
You should really try Norwegian strawberrys. They are red through the whole berry in the summer. The long days with sun, turns then extremely sweet.
I also love shraberries
Here in germany we eat sugared strawberrys. Its absolutely delicious. Just mix wet strawberrys with sugar so it holds on, guten appetit!
We do it in sweden too, my grandma has her own little strawberries that she grows and than makes into strawberry syrup!! :]
I grew up with that as breakfast on occasion in the U.S., mom would sugar a bowl of strawberries, let it sit overnight, then pour milk over it. And of course, sugared strawberries are the only way to make strawberry shortcake.
Jamaicans, too. Cut the strawberries in a bowl, sugar them, cover it in the fridge and eat the next day. Glorious!
As a Korean, I've heard of people making it with strawberries and I heard it's great, but I'm sure in other countries that also use similar methods, it'd be more common and great as a western style fruity syrup. Although our method is a bit different, my family uses Korean plums, balloon flowers, ginseng, or ginger (my personal favorite) every year. My parents are older now so we only make ginger cheong these days, but it's amazing, you can use it in cooking like in Kimchi, and it's super spicy and fragrant and warming as tea, perfect for winter.
It's also delicious with onions
We make it with grenades (pomegranate) in France and mix it with lemonade. It's called Diabolo Grenadine and it's probably the most famous non-alcoholic beverage in my country.
It's great with shrimp. Boil, and remove the shells first.
Write it in Korean then
@@Isbapesta "It" in Korean is "그것" if I'm not mistaken.
I did this with some almost ripe figs and added a lemon and a lime. left it for 3 months, best syrup I had in years
Omg😂 I love it
I miss the old knife throw 😢😢😢😢😢
FINALLY SOMEONE WHO LIKES SHIRLEY TEMPLE
We make this every winter with strawberries, except, instead of fermenting, we use both strawberries and the syrup to add to vanilla ice cream for dessert
Thank and will do!
Does it work with Frozen?
Can you post the link to those jars to store the syrup in
Yes! I love to eat and drink that,my grandma always make me it and its my favourite fruit sweet food❤
My dad did that with oranges and it was amazing
I do this with monk fruit sugar and i only wait about an hour. Goes amazing topped on sparkling water with lime or on ice cream.
Mother (Born 1928) always did this for her amazing Strawberry Shortcake 🍓 The best part was the strawberry syrup that Mother was very generous with 😊 As an adult, I will make way more syrup than needed just to drunk, or add to my Mt Dew as as my own twist on the Shirley Temple that us kids loved so very much, and only allowed to have on special occasions 🤗
Diabetes speedrun Syrup%
thats kinda offensive to be saying in 2024.....
@@ella2681 fr
😊😊😊
@@ella2681what is offensive
Shirley Temples are the only drinks I order at those mini bars they have at parties, elite drink fr
I was wondering can you do the same thing with brown sugar instead of white sugar
I’m pretty sure you have to use white sugar
All sugar (white, brown, raw, caster etc) performs differently due to the structure of how the sugar is made/processed, also they all taste different
Highly recommend a taste test
that looks like an fire lemonade
ive got to try this Shirley temples are my favorite 😊
We have something similar in Romania , it's called "compot"
it's called compot in Bulgaria too. but we put water in as well, and boil the jars to vacuum them.
Compost😂
My patience couldnt wait 2 days😭
We do this in the Mid West all the time for strawberry shortcakes.
I love this guy
True
@@PeoplesRepublicOfDoraemonI like your pfp
@@asiandvarma1603 👍
Man put a lot of sugar in there💀
What was I thinking putting sugar on my pancakes💀
And??? Syrup is just sugar and flavor…
@@MrDJ2007gross
@@MrDJ2007how much i give not a shit
These brainrot comments I stg
@@MrDJ2007OKAY I WILL SUB PLEASE DON'T KILL ME;(
Shirley temples are amazing
Will that work with all berries,I want to try
The amount of sugar can be adjusted differently for each individual. I add sugar only half of fruit and add lemon juice.
Most korean people also eat fruits together! I think strawberry syrup is the most delicious when with milk :)
What type of sugar do you use?
First sip tastes like heaven, the second sip takes u there.💀
- me
No one cares 💀
Shelby’s Canada
@@RealReittieRy?
We had all kinds of fruits in my yard as a kid and this was how my grandpa and I spent summers. Picking fruit to layer in sugar until there was enough syrup for ice cream 🍨 😃
try that with purple onions, is absolutely amazing
Not my idiot brain thinking he would drink the syrup directly.
Samee
This is sweeter than my entire life lol
How long do they last in the fridge? Seems interesting!
This is the best cooker ever😅
First bite: Its good!
Second bite: Its god!
Dawg it's an drink + it's not like he will gulp all of that in one day
I love Nick he is the best cooking CZcamsr ever
Sheryl temple is my favorite! Loved this since I was eight and still do a few year later
You can also microwave frozen strawberries for ~30 seconds after adding some sugar and repeat adding sugar and microwaving for a delicious desert or ice cream topper