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Author Notes: Surrounded by strawberry season, I over thoughtfully tired my search for something outstanding and creative to present for more than just shortcake post of yesteryear.
I mean, don’t get me wrong, strawberry shortcake is such a classic it’s even got a scented doll named after it — I just wanted more. Unconventional combinations like balsamic, basil and black pepper have been surfacing for some time. and recently, I was confronted with a pastry chef’s attempt at combining all three. Not something I wanted to re-create, unfortunately.
I could have almost come full circle with homage to most people’s Nanas’ Summer Strawberry Pie but let me tell you, it’s been so hot and muggy these past couple of days, just the idea of boiling water made me want to sweat.
Naturally in this heat, only Yours Truly would hit the strawberry patch at high noon. There’s something pretty spectacular about sneaking a warm, so perfectly ripe summer strawberry. Even tasting like the homemade jam it will soon become, I couldn’t help imagining a slip n’ slide ride to get my overheated self back to the stifling car.
I’ve guessed that my designated, appropriately red, strawberry picking bucket can hold about 10 or so pounds of berries. We like the berries, but whatever can’t get consumed by the masses within a couple of days by the periodical snack or stuffed crêpes for breakfast, will end up hulled and frozen on parchment for bagging and later enjoyment.
To my delight, I found that a medium Ziploc bag holds about 1 Lb of frozen berries. Perfect for making one of the tastiest and simplest strawberry treats concocted to sooth the heat. Really. Don’t let the rose syrup be your deal breaker, it’s really quite easy as long as you can get your hand on a rose. It’s a wonderful combination that’s tips this sorbet over the edge of great and frozen berries are everywhere, so you don’t even have to pick and hull them yourself. —Dayna McIsaac
Rose Infused Strawberry Sorbet
- 1 pound Frozen Strawberries
- 3/4 cup Rose Syrup
- Add strawberries to food processor, pulsing at first to chop. Scrape sides with a spatula.
- With the motor running, add the rose syrup through the feed tube, stopping to scrape the sides as necessary, blending until smooth.
- If not serving immediately, transfer sorbet into a low sided container, cover tightly and freeze.
Rose Petal Syrup
- 1 cup Sugar
- 1 cup Water
- Petals of 2 Roses
- Choosing roses which are in bloom, being sure they are from your own garden or otherwise organic source, pluck the fresh petals and rinse lightly to remove any debris, if necessary.
- In a large saucepan, dissolve the sugar into the water.
- Add the rose petals and bring the syrup to a rolling simmer.
- After about 15 -20 minutes, the syrup should be aromatic and the petals should be mostly translucent.
- Remove the saucepan from the heat to cool. Strain the syrup with a mesh strainer to use and store refrigerated, in a clean jar with a tight fitting lid.
- This recipe was entered in the contest for Your Best Tomato Recipe
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.