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What to Do with All Those Strawberries Strawberry Daiquiris Yields six, supposedly (serving size: 2/3 cup)
Ingredients ♦ cup halved fresh strawberries ♦ 1/2 cup simple syrup* ♦ Tb. fresh lemon juice ♦ cups finely crushed ice ♦ 1/2 cup rum ♦ Tbs. lime juice (fresh is better) Directions: Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Combine strawberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth. Note: I crushed ice in my food processor. Probably a no-no, but it worked better than the blender. *Simple syrup: yields 1/2 cup ♦ 1/2 cup sugar ♦ 1/2 cup plus 1-2 Tb. water Directions: Combine sugar water in a small saucepan; bring to a boil. Cook 1 1/2 minutes or until sugar dissolves, stirring occasionally. Refrigerate until chilled. Strawberry Tossed Salad Roasted Strawberries in Balsamic Syrup
Ingredients: 1 quart whole strawberries, washed, dried and hulled 1/4 cup sugar 2 tablespoons high-quality, aged balsamic vinegar 1 tablespoon freshly ground black pepper Directions: In large bowl, gently toss strawberries in sugar. Place in the fridge for 1 hour to macerate. Preheat the oven to Preheat oven to 400°F. Add balsamic vinegar and black pepper if desired, toss the strawberries. Line large cookie sheet with tin foil, spread berries and juice out on the pan. Roast for 12-15 minutes, stirring gently every five minutes. Cool. Lovely served over ice cream or yogurt.
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