Forget the Smuckers—this strawberry syrup infuses fresh berry flavors right into party-ready spritzers like the Champagne Whiskey Punch.
1 cup strawberries, quartered
1 cup granulated sugar
1 cup water
Place strawberries in a heat-proof bowl. In a saucepan, combine 1 sugar with water. Heat and stir until the sugar is dissolved. Pour hot syrup over the strawberries and let sit for 6 hours, stirring occasionally. Strain into a clean jar (reserve the strawberries for cocktail garnishes or for topping pancakes or ice cream), cover and keep refrigerated for up to 1 week.
Joy Richard, Boston