The fruit season has begun!
(It began in January but I don’t give a hoot about citrus so… there’s that.)
Anyway, this means that sometime in the May-June-July nexus, strawberries, blueberries, raspberries, blueberries, cherries and stone fruit will all ripen…at the same time…which is overwhelming in the best kind of way. This also means visiting U-Pick farms and the privilege of eating seasonally.
It took me a long time to figure out what I wanted to make with these strawberries. As usual, I was looking for minimum effort, no processed sugar, customizable, you catch my drift.
Here’s my recipe:
- 1 pound of strawberries (basically, the regular sized container at your grocer. If it helps, the container also states the number of pounds)
- Honey to taste
- A pinch of salt
- 1/4 cup water
- 1 teaspoon of lemon juice
- A handful of dried strawberries. I got mine from Trader Joe’s
- A recipe on Serious Eats suggested adding strawberry jam to amp up the flavor but I omitted it
Blend everything to a puree and pour into the molds. I got my molds from Target. Leave in the freezer overnight. Enjoy the next day!
