I was lucky enough to get to a U-pick during those few weeks and pick about 9 quarts of fresh strawberries. I froze most of them to use in smoothies and desserts this winter, but I also made a few simple recipes with some of the fresh ones. Oh and we ate a bunch. Nature's candy!
Many people like to make jam, but we're not big jam-eaters, and my husband prefers raspberry so I didn't bother with the sticky hassle this year.
- 3 cups strawberries, washed and chopped
- 3/4 cup white sugar (+/- to taste)
- 1/2 tsp lemon juice
Using a food processor (or blender if you don't have one) purée the strawberries until smooth. Add sugar and lemon juice and blend well. Store in an easily pourable glass container. I use an old maple syrup bottle. Use on ice cream, in yogurt or to spritz up sparkling water or plain water (be sure to stir well before drinking!) Will keep in the fridge for a month or so.
- 1 cup plain yogurt (homemade? :)
- 3 tbsp maple syrup
This frozen yogurt is very flavourful and light, perfect for a hot summer day!
To freeze strawberries, I just wash them, cut off the tops and place them whole in freezer bags. You can also quarter them, depending on what you hope to use them for. Even though preserving this many strawberries can be a lot of work and will leave your hands and nails stained red, it is worth it when you get to enjoy a delicious strawberry-banana smoothie during a snowstorm in February!