The summer heat came in Spring this year in Nashville. I don’t like heat. I like beach breezes and weather I can run long distances in.
I learned, however, that early heat has it’s good side. The strawberries at the farmer’s markets were running over with organic, sweet, juicy strawberries and they are still coming.
I bought a gallon and half between three different farmers, but my best purchase was the gallon bucket from Kelley’s Berry Farm for $15 at the Tuesday market.
All week I thought about ideas for these strawberries. I wanted to make gelato, cocktails, a spicy strawberry sauce for chicken, and frozen jar. I did that here.
You can freeze your strawberries in jars, as long as you leave about an inch of room for expansion.
If you don’t freeze them, make strawberry simple syrup.
I decided to make a simple syrup with strawberries because in all this heat, Strawberry Sangria sounded so refreshing.
If you have strawberries left over, make strawberry sauce.
You might be thinking strawberry cocktails sound good too.
Strawberry Martini from from Spinach Tiger
Blackberry Sangria from Spinach Tiger
- 3 cups strawberries washed with stems removed, divided
- 1 cup sugar
- 1 cup water
- Blend two cups of strawberries until a puree is formed.
- Dice remaining strawberries. Set aside
- Heat water, sugar, strawberry puree together to a boil. When water is at a boil, add diced strawberries, and simmer until the strawberries are very soft. Take through a sieve. Store in refrigerator.
- Note: Reduce down to very thick if you want to use for frosting or cake.