Strawberries are heavenly here in Southern California.
Here’s a teaser for my TART strawberry lemonade popsicles:
Blend fresh, topless strawberries in the blender- don’t strain. Add fresh squeezed lemon juice and then freeze in popsicle mold or cups. check out my popsicle tips and tricks.
Add White Balsamic Vinegar to fresh cut strawberries.
This vinegar trick has become a family staple. Instead of adding MORE sugar (granulated or powdered) to already sweet berries, the vinegar enhances the natural flavor.
just remember: LESS IS MORE. don’t add too much vinegar. add a drizzle of vinegar, let it marinate overnight and if you want more at that time, then add a touch more.
The 1-2 TBL suggested in the below recipe is for 6 handfuls or so. These strawberries are great served with my lemon bread or ice cream or by themselves in all their glory.
Also enjoy white balsamic strawberries in this SALAD:
Combine baby spinach, prepared strawberries, and pecans (or other nuts). If using the white balsamic strawberries, all you need to add is a little olive oil, salt and pepper to make a quick dressing. Try adding some goat cheese to the mix too.
enjoy fresh seasonal fruit to it’s fullest!
- 3-4 baskets fresh strawberries, chopped or sliced
- 1-2 Tbl white balsamic vinegar
- drizzle vinegar over strawberries in container with lid.
- close lid and shake.
- let marinate overnight in fridge.
- shake again before serving.
- store in airtight container in fridge for about a week.