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!
Honestly, when most recipes have ‘simple’ in the title, my response is usually ‘uh-huh‘ (read that in a skeptical tone of voice). But 2 ingredients plus one optional ingredient, 30 minutes on the stove (with no attention from me), 5 minutes prep, and 5 minutes of work after the stove time? Yeah, that qualifies as simple.
What is that? Well that is Ginger Syrup. I am not entirely sure what one does with Ginger Syrup. Yet. The plan currently is to use some in my next attempt at Winter Berry Pie (attempt #1, attempt #3) – Adam and I had another slice relatively recently and think the filling might just be the berries in a syrup and then baked. So, this is will be part of the next trial. Even if I did buy strawberries instead of blueberries for it this week.
Suggestions on use from the original source include adding it to club soda, using is as syrup on pancakes or waffles, and in mixed drinks. If you like soda, mixed drinks, and/or bread-like breakfast meals, I can totally see mincing some extra ginger while prepping dinner, getting it simmering, and then just leaving it while you make dinner. Assuming putting dinner together takes about 30 minutes, pull it off right before eating dinner and pour the syrup into a jar after dishes are cleaned up. Fairly simple and fits around doing other things.
Simple Ginger Syrup
Originally from Cooking for Geeks
Recipe Count – 14 left
Section Count – Black Binder: 8 more left, Subsection – Pantry staples: 2 more
- 2.5 cups / 570 g water
- 6 oz / 65 g raw ginger, minced or finely chopped
- Optional: vanilla bean, split lengthwise
Combine the water, ginger & vanilla in a pot. Bring to a boil then simmer on low heat for 30 minutes. Allow to cool and then strain the mix through a fine sieve into a jar or bottle. Discard the chopped ginger.