Ina medium saucepot, bring the strawberries to a boil slowly, stirring occasionally. Add the lemon juice. The Spruce Eats / Teena Agnel. Cook rapidly over medium heat until the strawberry mixture reaches a temperature of 221 F, 25 to 45 minutes. Skim off any foam from the surface. The Spruce Eats / Teena Agnel. Thebalance of sweetness and acidity is very important to the taste of a strawberry. As strawberries ripen, their sugar content rises from about 5% in unripe green fruit to 6-9% on ripening. At Cleanand hull the strawberries, then slice them into thin slices. In a saucepan, combine the strawberries, sugar, and water. Bring to a boil over medium-high heat, then turn the heat to low and simmer for 15 minutes. The berries will soften and lose their bright color and the liquid will be deep red. Maceratethe berries. Combine the strawberries, sugar, and lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits. Begin the biscuits. Line a baking sheet with parchment paper and heat oven to 400°F. Place the zest and 1/4 cup of the sugar in a large bowl. Add90g strawberries, 90g milk (or plant milk, I used oat milk), and 40g sugar into a blender. Blend until thoroughly smooth. blend milk with strawberries. 3. Pour the strawberry milk to the microwave-safe container with glutinous rice flour and cornstarch, stir until the mixture has reached a yogurt thick texture. 4. Vuyo2i.

procedure text how to make strawberry juice