There is about a month of school left until summer. Summer as in the time of year where I complain about how hot it is, but oddly enough, after this winter I will happily welcome the season of sweat and swimsuits! Now is just the beginning of "crunch time", which means professors decide to make all work due at the same time and my stress level sky rockets. So, does my chocolate and general sugar consumption.
I am terrible at dealing with stress, mainly because I tend to magnify whatever it is that is stressing me out, I sometimes can be a perfectionist, which doesn't help the situation either. When I get stressed I bake, which some people find puzzling because they find baking to be stressful. Baking is just the opposite for me, I get to channel any negative energy into a creative process that usually produces tasty results, but not always.
Now why am I telling you about stress and school? Well, since it's getting down to the wire that means I may have to take sometime away from blogging, tragic I know. Trust me when I say that I would much rather be baking and blogging! And I just wanted to give you a heads up in case you're missing me! ;)
I am going to try and maintain both my schoolwork and blog, BUT there are only so many hours in a day and I need my sleep. Seriously, I can't function without sleep.
Since summer is approaching, lets cheers to warmer weather with some of this sparkling strawberry soda!
Homemade Sparkling Strawberry Soda
2/3 cup sugar
2/3 cup water
1 cup strawberries, whole
sparkling water and ice for serving
1. In a small saucepan, bring sugar and water to a simmer over medium heat.
2. Once simmering, add strawberries, cooking an additional 3 to 5 minutes. Stir occasionally and break up strawberries using a heatproof spatula.
3. Remove pan from heat, allow syrup to cool to room temperature. Then puree with food processor, blender, or immersion blender until smooth.
4. To serve mix 2 to 3 Tablespoons of strawberry syrup with about 8 oz sparkling water. Stir gently to mix. Store syrup in airtight container in the refrigerator. Yields 4-6 servings.
Print Recipe Here