2000s Recipes + Menus

Strawberry Cup

Makes about 20 drinks
  • Active time:45 min
  • Start to finish:13 hr (includes chilling)
July 2004
The recipe for this strawberry cup includes white vinegar and sugar, which added just a hint of naughtiness—once you sweeten the vinegar it tempers the sourness, and the combination is vaguely suggestive of wine.
  • 2 3/4 lb strawberries (about 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
  • Special equipment:

    a 2-qt pitcher
  • 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 1/2 to 4 cups, 25 to 30 minutes. Discard pulp.
  • Transfer juice to a 3-quart heavy nonreactive 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 (you will have about 4 cups).
  • For each pitcherful, stir 1 cup syrup together with 3 cups water or soda in pitcher and add ice to fill.
Cooks’ note: Syrup keeps, covered and chilled, 1 week.
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