Tag Archive: strawberries


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For those that don’t know a simple syrup is used in a variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the simple syrups are liquid, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar while adding a nice little twist / sweetness.

A wide variety of flavoring  can be made, often in combination with each other, such as herbs (rosemary), spices (chipotle chilis; cardamom), or aromatics (orange peel; lemongrass; ginger). For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, to make flavored drinks. Infused simple syrups can also be used to create desserts, to add sweetness and depth. Now that Summer is here I wanted to share a simple syrup recipe that works with any type of Summer berry that goes great into everything from cocktails to the everyday lemonade.

 

What you will need:
1 cup blueberries, any berries can be used
1 cup sugar
1 cup water
one tablespoon vodka, optional, will last longer with it

 

Steps to yummy goodness:
1. Combine blueberries (or whatever berries you are using), sugar and water in a saucepan set over medium heat, bring to boil.

2. Reduce heat, simmer 15 minutes, stirring occasionally. The blueberries will burst on their own, so don’t worry about chopping them first.

3. Pour through strainer, gently pressing to extract as much juice as possible; don’t press too hard, it’ll make your syrup cloudy!

4. Mix in vodka (if using), transfer to a mason jar

 

.:Side Notes:.

This simple syrup should keep in the fridge for 3-4 weeks without or vodka or 6-8 weeks with vodka (although mine always seems to disappear before then)

If you are using bigger berries like strawberries bump the recipe up to two cups instead of the one cup this recipe calls for.

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What you will need:
Ice
1 cup granulated sugar
1 cup water
6 cups cold water
2 cups fresh strawberries, hulled and sliced
1 1/2 cups fresh lemon juice (about 6 medium lemons)
lemon slice, for garnish

 

Steps to yummy goodness:
1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

2. Place strawberries into a food processor or blender and process/blend until smooth.

3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice.

5. Pour into glasses and top with chopped strawberries and a lemon slice.

 

.:Side Note:.
This is great as a refreshing Summer drink as is or you could add any of the following alcohols to make it a little more adult.

Vodka (plain or raspberry / berry flavored)
Limoncello
Your favorite white wine
Burbon
Champagne

 

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What you will need:
2 pie dough rounds, store bought brand of your choice
3 1/2 cups quartered strawberries, tops removed
3 1/2 cups  rhubarb, diced
3/4 cup  brown sugar
1/4 cup quick cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon kosher salt
Heavy cream

Steps to yummy goodness:
1. Preheat oven to 400 degrees.
2. Get one of your rolled out pie dough rounds to a pan, letting a bit of the crust overhang.

3. In a large bowl add strawberries, rhubarb, dark brown sugar, tapioca, lemon juice and salt.

4. Stir until the mixture is evenly coated.
5. Add filling to the prepared pie crust.

6. Cover the pie with the remaining rolled pie crust, cut all but 1/2 inch of the overhanging crust. Crimp the dough together to create a crust around the edges.

7. Cut 4 slits into the top of the pie.
8. Transfer pie to a baking sheet and brush the top of the pie with a little heavy cream.
9. Bake for 20 minutes and then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes. The pie is ready when the top is golden brown and some of the juices bubble out.

10. Remove pie from the oven and let cool completely before slice.

 
.:Side Notes:.
YES YOU MUST LET IT COOL COMPLETELY!!! If not it will run like crazy when you try to cut out a slice.

Feel free to keep the top simple or you can get fancy like I did doing a lattice style top and using extra pie crust dough to make blossoms. Cookie cutters come in handy too if you want to make stars, leaves, cut outs in a top pie crust…etc