Strawberry Cheong (Korean Strawberry Syrup)
Strawberry cheong is a traditional Korean no-cook fruit syrup made by layering fresh strawberries with sugar. Sweet, fruity, and endlessly versatile in lattes, drinks, and desserts.
Servings: 24
Equipment
- Airtight jar one large or several smaller
Ingredients
- 1 pound strawberries fresh, ripe, fragrant
- 1 pound granulated white sugar or turbinado sugar for a deeper flavor
- 1 tablespoon baking soda for washing only
- 1-2 tablespoons fresh lemon juice optional, to brighten the syrup
Instructions
- Fill a large bowl with cold water and add the baking soda. Add the strawberries with their stems still on and soak for 10 minutes to remove surface dirt and residue. After soaking, rinse the strawberries thoroughly under cold running water.
- Pat the strawberries completely dry with clean paper towels. Let them air-dry for a few minutes if needed until the surface feels fully dry.
- Remove the stems and slice each strawberry in half or into quarters. Smaller pieces release their juice faster.
- In a clean, dry glass jar with a tight-fitting lid, add a layer of strawberries followed by a layer of sugar. Continue alternating layers, pressing down gently as you go to minimize air pockets. Finish with a generous layer of sugar on top so that no fruit is exposed to the air.
- Close the lid and place the jar in the refrigerator. Once or twice a day, shake the jar gently or stir with a clean spoon to help the sugar dissolve evenly. The cheong is ready to use after about 1-2 days, once the syrup has formed and the sugar is mostly dissolved.
- For a clear, pourable syrup, strain out the fruit pieces through a fine-mesh strainer. Transfer the strained syrup to a clean airtight bottle. Optionally, add lemon juice, then refrigerate. Reserve the fruit pieces to spoon over yogurt, oatmeal, or toast.
Notes
- Sugar ratio: Always use equal weights of sugar and strawberries (1:1). Do not reduce the sugar, as it is essential for preservation and preventing mold.
- Sugar options: White granulated sugar gives a clean, bright syrup. Turbinado or raw cane sugar adds a slightly richer flavor and a golden tint.
- Dry strawberries are essential: Any moisture left on the fruit before mixing increases the risk of mold.
- Clean utensils only: Always use a completely dry, clean spoon every time you stir or scoop.
- Storage: Keep the unstrained syrup (with fruit) in the fridge for up to 2 weeks. Once strained, keep in the fridge for up to 6 months.
Nutrition
Serving: 2 Tbsp | Calories: 79kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 139mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg