Shirley Temple with Orange & Strawberry Syrup
Shirley Temple with Orange

Preparation time 10 minutes

Total time: 10 minutes

Ingredients

  1. 1 can Minute Maid frozen orange juice
  2. 454 g 1 pound strawberries, hulled and sliced
  3. 500 mL 2cups water
  4. 250 mL 1cup sugar
  5. 250 mL 1cup lemon, lime or orange sparkling water
  6. 1 orange, peeled and cut into pieces
  7. 6–8 strawberries, sliced
  8. To taste, basil leaves

Directions

  1. Pour orange juice concentrate into a pitcher. Add water and prepare according to package directions. Set aside.
  2. Place strawberries (454 g/1 lb.) in a small pot. Cover with water and bring to a boil. Cook over low heat for 15–20 minutes. Skim while cooking. Drain strawberries without compressing to obtain a clear syrup.
  3. Return liquid to the pot. Add sugar. Bring to a boil. Cook for 5 minutes. Remove from heat. Let cool
  4. Add ice to the bottom of each glass. Add orange pieces, strawberry slices and fresh basil leaves.
  5. Add sparkling water and orange juice, then finish by adding strawberry syrup to taste.

Chef’s Secret:

  • Strawberry syrup can be stored in the fridge for 2–3 weeks. It’s perfect for adding a Quebec twist to your cocktails!
  • Strawberry syrup is delicious in a glass of white wine or champagne. It’s a Quebec-style Kir.

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