I’m so glad its Spring! Aren’t you? We had a few days of really beautiful weather, then the cool wind came sweeping in again. It’s ok. I know how you are, March. You like to tease us. “Come in like a lion and out like a lamb”, as my grandpa used to say. Well, it’s almost time for the lamb. Whatever that means!
I had some strawberries in my fridge that were a little past their prime. Nothing really wrong with them, just time to get them used up. So I made some syrup. The process is very similar to making jam, but I puree mine to get rid of most of the lumps. The resulting syrup is great on pancakes, in Italian Sodas, and wonderful in a Strawberry Vinaigrette dressing. Great. Now I have to go buy more strawberries!
- 1 pint fresh strawberries, cored and chopped
- 1/4 cup sugar
- 1/2 cup water
- Place ingredients in a saucepan over medium heat. Bring to a boil, reduce heat, and simmer for about 7 minutes. The strawberries should break down and become thick.
- Use an immersion blender or transfer hot strawberries to a blender or food processor and puree until almost smooth. Store refrigerated.
- What to do with it:
- Serve over ice cream or pancakes.
- Serve in an Italian Soda (2 Tbsp strawberry syrup, 1 cup club soda, 2 Tbsp half and half (optional), 2 Tbsp whipped cream (optional).
- Strawberry Vinaigrette for one salad: 1 Tbsp strawberry syrup, 1 Tbsp raspberry vinegar or apple cider vinegar, 1-1/2 tsp olive oil– serve over spinach leaves with sliced strawberries, chopped apples, and toasted pecans.