Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups sugar (honey may be substituted, but start with just 1 cup and adjust to taste) 2 cups lukewarm water 2 cups fresh or frozen (thawed) strawberries 2 cups cold water 2 cups fresh-squeezed lemon juice (6-10 lemons) DIRECTIONS In a gallon container, mix together sugar and lukewarm water until sugar is completely dissolved. Set aside. Puree strawberries with cold water in a blender until completely smooth. Pour puree through a fine strainer to remove seeds and solids. Add strained puree to sugar mixture in gallon container. Pour lemon juice through strainer to remove pulp and seeds. Add strained juice to strawberry sugar mixture. Fill container with cool water or a combination of water and ice to chill it quickly. Refrigerate or serve immediately. Shake before serving to ensure even distribution of strawberry puree. SERVING SUGGESTIONS Serve with frozen strawberries as a decorative alternative to ice. Freeze in ice cube trays and serve with iced tea or lemonade. Freeze in popsicle forms or paper cups with sticks. Copyright © 2015 Stefanie Samara Hamblen |
