I’ve only recently come to love strawberries.
Yeah- I know how odd that is… I had some silly convictions I carried with me through childhood as a picky eater. Strawberries use to be in that category of untouchable foods -like tomatoes. But now that I’m enjoying foods in season, strawberries have revealed themselves to be the nirvana that I had always heard about.
This summer has given me practice in my favorite way to prepare my sliced strawberries. This makes strawberries taste
restaurant Grandma quality good, and is better than sprinkling strawberries with sugar. Your strawberry shortcake will thank you!
For a pint of juicy strawberries with amplified flavor:
- - core, then slice 1 pint of strawberries and place into a jar or bowl.
- - sprinkle with a pinch of salt
- - in a small bowl make up a strawberry syrup by mixing 1 Tbs of strawberry jam with 1-2 Tbs of hot water. Stir till the jam is broken up and is now syrup consistency. Putting the bowl in the microwave for 10-15 seconds on High will help loosen up the jam.
- - pour this strawberry jam syrup over the sliced strawberries and allow to sit at room temperature 30 minutes before use.
Not only are these extra juiced up berries good on ice cream and cake, but they’re wonderful spooned over yogurt.