Jammin on Strawberries: Recipes to Make the Season Last Longer
There’s nothing better than a fresh picked juicy New Jersey strawberry. Since June is prime season for these little gems expect to see them at farm stands all over the Garden State. You will notice the various shapes and sizes when shopping for fresh strawberries, all with varying degrees of sweetness. My favorite variety is the tri-star, which is on the smaller side and bursting with sweet strawberry jam flavor. Here are two recipes to make the strawberry season last a little longer!
2 tablespoons dried hibiscus flowers
1 cup filtered water
1 pound ripe strawberries, greens removed
3 tablespoons light agave syrup
2 teaspoons fresh squeezed lime juice
1. Bring filtered water to a boil, remove from heat, add hibiscus leaves, allow to steep 20 minutes. Strain, discard dried flowers and reserve liquid.
2. Blend strawberries in blender on LOW speed for one minute. Do not over blend, you want to keep the seeds intact.
3. In a freezer proof container, stir together puréed strawberries, hibiscus tea, agave and lime juice.
4. Place container in freezer. Every 2 hours or so, scrape strawberry mixture with a fork until completely frozen.
5. To serve, scape granita and divide into small bowls. Top with fresh strawberries, mint, freshly whipped cream or yogurt! Granita will keep up to two weeks if covered properly.
Pickled Green Strawberries
2 ½ cups green (unripe) strawberries, on the small side, rinsed
1 teaspoon black peppercorn
½ teaspoon caraway seed
2 sprigs of fresh thyme
1 ¼ cup cider or champagne vinegar
¾ cup filtered water
1½ teaspoon salt
3 tablespoons sugar
1. In a quart sized mason jar, combine green strawberries, peppercorns, caraway seeds and fresh thyme.
2. In a small saucepan, combine vinegar, water, salt and sugar, bring to a simmer, remove from heat, stir to dissolve sugar and salt.
3. Pour hot vinegar mixture into the mason jar, ensuring that the liquid covers all the strawberries.
4. Cool to room temperature, top, and store in refrigerator.
5. Let sit 12 hours before eating. Enjoy within three weeks. Serve in a salad or with a cheese plate!