• Preparation : 10 minutes
Recettes de sirops simples à base de queues de fraises et de pelures de betteraves sur le blogue de Isabelle Huot


    Strawberry-Betterave syrup

    • 500 ml (2 cups) of water
    • 250 ml (1 cup) of maple syrup
    • 250 ml (1 cup) of strawberries
    • 250 ml (1 cup) of peels from beet
    • 3 cm (1 in) of fresh ginger peeled, trench

    Ginger-citrony syrup

    • 500 ml (2 cups) of water
    • 250 ml (1 cup) of maple syrup
    • 5 cm (1 ½ PO) Fresh ginger peeled, sliced ​​
    • 2 lemongrass sticks, only white part, crushed


    1 - Place all syrup ingredients in a pot. Bring to a boil. Reduce by half or until slightly thickened.

    2 - Strain to remove residue. Cool.

    3 - Serve sparkling water over ice and add a drizzle of syrup and a little citrus zest.

    4 - Can be stored in the refrigerator for 1 month.

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