Syrup keeps, covered and chilled, 1 week.
Recipe information
Yield
Makes about 20 drinks
Ingredients
Special Equipment
Preparation
Step 1
Pulse strawberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in vinegar. Chill, covered, 12 hours.
Step 2
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.
Step 3
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).
Step 4
For each pitcherful, stir 1 cup syrup together with 3 cups water or soda in pitcher and add ice to fill.
