This recipe will make approximately 5-6 oz. of kiwi syrup (“ woozy bottles” normally hold 5 oz. of liquid) Celery/ Cucumber/Apple: al three options work well to dilute the strawberry and kiwi juice while adding extra nutrients. Think of it like the flavored syrups you see pumping out at your favorite coffee shops. This allows it to easily blend in with hot or cold beverages without clumping. Scaling Tips - This recipe can easily be doubled or tripled if you want more kiwi simple syrup! It's also a great gift for family and friends! 🔆 top tip

Into a tall glass, add some icecubes, pour 1/4 cup kiwi syrup, blend 1/2 tsp of ginger with a tbsp of water and strain the ginger juice and add to the glass, squeeze half lemon, fill with water and stirrrrrrrrrr… refreshing kiwi-ginger-lemon drink is ready ! ..enjoy :).. airtight storage you can use any airtight storage container you like. These OXO squeeze bottles are a favorite of mine for storing symple syrups because you can also stash them in the freezer. These glass bottles are great for gifting simple syrups to friends and family. You can also use a mason jar! Seriously have you made these from the Insane in the Brine cookbook? One of my favs. There are two different recipes in there and this is the cinnamon ginger version, probably my all time favorite.Bring to a boil, then reduce to simmer uncovered for 5 minutes. Strain out the solids (ginger and leek) and set aside the flavored broth. Lemon/Lime: the added freshness for a squirt (or more) of lemon/lime juice is delicious with this strawberry kiwi juice combination. Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.

Allow the mixture to cool, then pour it into a jar or bottle and keep it in the fridge for up to 1 week. Storage Storing: Cooked and cooled kiwi compote will last in the fridge for up to 1 week in an airtight jar or container. This is one of my newer posts on my new account @gastritis_recipes, but I'm posting it here because it's virtually the same as a recipe for everything-seasoning seared tuna in my first Insane in the Brine cookbook. (Link for both my cookbooks in bio.) If you don't have the cookbook but want to try this, all the deets are in that account's post. The only difference is the gastritis-friendly version is marinated beforehand in coconut aminos instead of soy sauce (which frankly might be better!), and the everything-seasoning blend (which is also in tbe cookbook) is a little different for the gastritis diet (no garlic or onion flakes for example). The recipe for the gastritis version is also over at @gastritis_recipes, but honestly it's just as good or better than any other everything-blend I've had or made.

Large Freezer Bag: This is used to hold the syrup ingredients when they are placed in the pot to cook. I use the Ziploc Gallon Freezer Bags because they’re made with a high quality material that can be reused.