After the sea of leafy greens that has flooded the market throughout the spring, strawberries are finally here with a tasty burst of sweetness and a welcome pop of colour. They pair very well with lemon, balsamic vinegar, red wine, orange and mint, to name a few flavours. Whether theyre tiny, luxurious ruby bites or juicy, chin-dripping mouthfuls, strawberries mean that summer is officially here.
Strawberries are a great addition to smoothies in the morning, crumble for brunch, cocktails in the afternoon or with anything chocolate for dessert. All day long they are a versatile go-to berry. While the going is good, strawberries can be tucked away in the freezer for sweet eating later in the season.
When at the market, ask the strawberry farmers how their strawberries are grown. These thin-skinned berries are especially absorbent of pesticides and herbicides so whether officially organic certified or not ensure that they are grown clean.
Macerated Strawberries
A perfect preparation to feature the fresh and sweet flavour of summers first berries. Easily incorporate into a variety of dishes on pancakes, waffles or French toast, over ice cream or pound cake, with warm brownies and whipped cream or blended with lemonade and a splash of bourbon.
4 cups strawberries
organic cane sugar
Gently toss the strawberries with the sugar and let sit at least one to two hours before serving. The sugar will draw out the juice from the berries and can be used as a sauce. Serve cold or at room temperature and assume cup of strawberries per serving.
