Deep Fried Honey

Add the strawberries, sugar, salt, and 4 1/2 cups of water to a stockpot. Place the pan over medium heat and cover with a lid. Allow the strawberries to steep, stirring occasionally, until they are soft, and the liquid starts to become frothy, about 10 minutes. When this happens, increase the heat to high and bring everything to a boil. Stir until all the sugar is dissolved, then remove the pan from heat. Set it aside to cool to room temperature.

Once the strawberry simple syrup has cooled, place a mesh sieve over a large bowl or measuring cup and pour the strawberries into it, straining out the liquid. Use a spoon to press the strawberries into the mesh to express any liquid trapped in them. You should have around 4 cups of strawberry simple syrup now, possibly more depending on how juicy the berries were. Reserve the mashed strawberry left behind.

Add all the remaining water along with the ice cubes, limeade concentrate, and lime juice to a 1 gallon pitcher. Give it a good stir, then pour in the strawberry simple syrup. Taste it. If it’s too sweet for your tastes, add more water, a 1/2 cup at a time. Alternatively, if you have an extreme sweet tooth you can add granulated sugar, about 1/4 C at a time, making sure to stir vigorously and taste it after each addition.

Once you’re happy with the flavor, stir in the lime zest and place in the fridge to chill. Enjoy cold. Dassit!