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Strawberry Cup
~ 20 drinks
45 minutes prep. 13 hours start to finish
2 ¾ lb strawberries (~5 pt), trimmed and hulled
1 cup distilled white vinegar
2 cups sugar, or to taste
3 qt cold water or club soda (96 fl oz)
Ice cubes
Pulse strawberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in vinegar. Chill, covered, 12 hours.
Pour into a fine-mesh sieve set over a large bowl and let drain, gently stirring frequently and pressing without forcing any pulp through sieve, until juice in bowl measures 3 ½ to 4 cups, 25 to 30 minutes. Discard pulp.
Transfer juice to a 3-quart heavy non-reactive saucepan and stir in 2 cups sugar, then cook over moderate heat, stirring, until sugar is dissolved, 5 to 6 minutes. If desired, add more sugar to taste. Cool syrup 30 minutes (~ 4 cups).
For each pitcher (2 qt suggested), stir 1 cup syrup together with 3 cups water or soda in pitcher and add ice to fill.
Note: syrup keeps, chilled and covered ~1 week
Realized its been a while since I dropped a recipe in here and considering how damned hot its been these last couple of days. Something chilled and sweet is in order.