Laura and I are like a lot of foodies out there – we like to listen to the podcast of Lynne Rossetto Kasper’s Splendid Table as it gets published weekly. A few weeks ago, the podcast repeated a segment from a few years ago about what to do with Summer’s berries – Raspberries, Blueberries, Blackberries, and most importantly, Strawberries. I have to tell you before we go any further: Strawberries are my favorite dessert food. Full. Stop. A bowl of strawberries will keep me happy for an evening. Even better, right now is a great time to love them because they are super cheap.
BUT! Even I can’t eat strawberries by the pound and we buy them that way. So, what to do with the extras before they go bad? You can make jam, pie, shortcake, muffins, and even ice cream. Or you can come back with me to the idea from the Splendid Table: Sugared Strawberries. This is one of those things that is so very easy to make and so wonderful that Laura and I are sure to make several more jars to have over the rest of the year. All it takes is berries and sugar in equal weight. That’s it.
(As a note, the Splendid Table’s Recipe is Sugared Raspberries but as far as I can tell the making of Sugared Berries will work with just about any berry you like.)
We’ve tried the syrup on vanilla ice cream and it was heaven. I’m going to be making pound cake soon enough and we’ll be putting it on that. Heck, even out of the jar with a spoon is yummy. The best part is – once made, it’s supposed to keep for a whole year. So, you’ll be able to enjoy strawberries even in the middle of December.
- 1 lbs (or 2 cups) of fresh Strawberries with stems removed
- 1 lbs (or 2 cups) of granulated sugar
- In a large bowl, toss strawberries together with sugar until well coated
- Using a pastry ricer or potato masher, crush berries and sugar together until liquified.
- Transfer syrup to jars and refrigerate.
- Spoon over your ice cream, yogurt, pound cake, or just into a bowl to eat.
One final thought – I added a few blackberries to the mix above and beyond the pound of strawberries and they added a nice bit of contrasting tartness. They’re totally optional and next time I’ll probably be keeping just to pure Strawberries. Happy Summer!