Ingredients
- 2 3/4 pounds strawberries (about 5 pints), trimmed and hulled
- 1 cup distilled white vinegar
- 2 cups sugar, or to taste
- 3 quart cold water or club soda (96 fluid ounces)
- Ice cubes
- Special equipment: a 2-quart pitcher
Directions
- Pulse strawberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in vinegar. Chill, covered, 12 hours.
- 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.
- 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).
- For each pitcherful, stir 1 cup syrup together with 3 cups water or soda in pitcher and add ice to fill.
