STRAWBERRY SLUSHY – NON ALCOHOLIC DAIQUIRI

INGREDIENTS:

1 ¼ cups strawberry puree (about 12 oz. strawberries, hulled and pureed)

3 cups crushed ice

6 tablespoons sugar

2 tablespoons light corn syrup

Whipping cream for garnish

DIRECTIONS:

Wash and hull strawberries.  In a large bowl, hand mash or in a food processor, puree the strawberries.  In a blender combine the crushed ice, strawberry puree, corn syrup and sugar.  Blend until it is smooth and slushy.  Serve with a straw or a spoon/straw.   Garnish with whipping cream.

Ingredients

strawberries

STRAWBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

2 ¼ cups strawberries

2 teaspoons lemon zest 

½  cup sugar

1 ½ cups heavy cream

4 to 6 mint leaves (optional)

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Wash and hull the strawberries and set aside about 6 for garnish.

Place the gelatin mixture, strawberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.

Whip the cream until soft peaks form.  Pour the strawberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and/or a strawberry.

Ingredients

Gelatin all dissolved

lemon zest

strawberry mixture

whipping cream

all mixed up

ready to chill

ready to eat

3 BERRY FREEZER JAM

3 Berry Freezer Jam

3 Berry Freezer Jam on Waffles

Adapted from the Sure Jell Premium Fruit Pectin package

Ingredients:

2 cups washed, hulled and sliced strawberries

2 cups washed and drained raspberries

2 cups washed, drained and mashed blackberries (you can put them through the food chopper)

8 cups sugar (or 4 cups sugar and 4 cups apple juice), divided (set one cup of the sugar aside to mix with pectin)

2 boxes Sure Jell Premium Fruit Pectin

Directions:

1.       Wash and rinse plastic containers with tight fitting lids.  Use 2 to 4 cup size containers.

2.       Prepare strawberries, raspberries and blackberries (wash, hull, and slice, drain, food chop, etc.)

3.       Measure exact amount (6 cups) of prepared berries.

4.       Measure exactly 7 cups of sugar into a separate bowl.

5.       Stir 7 cups sugar into the fruit.  Mix well.  Let stand for 10 minutes; stir occasionally.

6.       Pour the pectin into a medium mixing bowl and add the remaining 1 cup sugar.  Mix well.

7.       Stir the pectin/sugar mixture and 1 ½ cups water in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

8.       In a large stockpot cook berries on low with the sugar mixture.  Stir constantly.  If desired, use a potato masher and mash strawberries until desired consistency.

9.       Stir pectin mixture into fruit.  Mix well.

10.   Pour into prepared containers, leaving ½ inch space at the top for expansion during freezing;  Using a spatula, scrape the insides of the containers to help remove bubbles.  Repeat the bubble removing process two times. cover.

11.   Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in freezer for up to 1 year.  Thaw in the refrigerator.

Strawberry Freezer Jam (adapted from Sure Jell Premium Fruit Pectin package)

Freezer Jam on Bread with the Jars

Freezer Jam on Bread

Adapted from the Sure Jell Premium Fruit Pectin package

Ingredients:

2 pints (4 cups) washed, hulled and sliced strawberries

8 cups sugar (or 4 cups sugar and 4 cups apple juice), divided (set one cup of the sugar aside to mix with pectin)

2 boxes Sure Jell Premium Fruit Pectin

Directions:

1.       Wash and rinse plastic containers with tight fitting lids.  Use 2 to 4 cup size containers.

2.       Prepare strawberries (wash, hull,and slice)

3.       Measure exact amount (4 cups) of prepared strawberries.

4.       Measure exactly 7 cups of sugar into a separate bowl.

5.       Stir 7 cups sugar into the fruit.  Mix well.  Let stand for 10 minutes; stir occasionally.

6.       Pour the pectin into a medium mixing bowl and add the remaining 1 cup sugar.  Mix well.

7.       Stir the pectin/sugar mixture and 1 ½ cups water in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

8.       In a large stockpot cook strawberries  on low with the sugar mixture.  Stir constantly.  If desired, use a potato masher and mash strawberries until desired consistency.

9.       Stir pectin mixture into fruit.  Mix well.

10.   Pour into prepared containers, leaving ½ inch space at the top for expansion during freezing;  Using a spatula, scrape the insides of the containers to help remove bubbles.  Repeat the bubble removing process two times. cover.

11.   Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in freezer for up to 1 year.  Thaw in the refrigerator.

Freezer Jam in the Container

All Things Berry, FRESH MIXED BERRY PIE

This pie is a great way to celebrate Pi Day, (March 3.14)

Filling

4 ½ cups berries*

1 ¼ cups sugar (use ¾ cups baker’s sugar)

5 tablespoons corn starch

1 tablespoon butter

½ teaspoon salt

Crust

Pastry for Two –Crust Pie or a refrigerated pie crust

Garnish

Powdered Sugar

In medium saucepan, combine berries, sugar, cornstarch and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature.

Prepare pastry for Two-Crust Pie using 9-inch pie pan. Heat oven to 425 degrees. With a fork, make little indentions in pie crust bottom and sides. Pour filling into pastry lined pan; dot with butter.

If desired, make lattice top, cut remaining pastry into ½ inch wide strips. Arrange strips in lattice design. Trim edges and flute. With any remaining pastry, form small pea-sized balls and place over the crossings in lattice pattern.

Bake at 425 degrees for 35 to 45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with Chocolate Leaves.

Yield: 6 – 8 servings

- Tip: frozen whole raspberries, thawed and well drained, can be substituted for raspberries

**You can also mix most berries into this pie. Be sure to use unsweetened berries. I have used raspberries, pureed strawberries, blackberries and blueberries.

FROSTY STRAWBERRY DAIQUIRI PIE (non alcoholic) with LEMON SYRUP RECIPE

Serve with chocolate sauce or try the lemon syrup for a sweet & tart experience.


Frosty Strawberry Daiquiri Pie (non alcoholic)

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint heavy whipping cream, whipped

10 ounces Bacardi strawberry daiquiri frozen concentrate (1 can) (do not add water)

2 tablespoons lemon juice

1 ½ - 2 cups chopped fresh strawberries (put through the food chopper)

2 short bread or graham cracker crusts (9 inches)

1.1. In a large bowl, combine the milk, lemon juice and the strawberry daiquiri concentrate. Mix well. Fold half of the whipped cream into strawberry daiquiri mixture. Fold in remaining whipped cream. Refrigerate while you prep the chopped strawberries. Add the chopped strawberries and mix well. . Divide and spoon into crusts. Cover and Freeze over night.

2. Remove from freezer 10-15 minutes before serving. Garnish with, sliced strawberries and chocolate syrup (if desired) 

Ingredients

sweetened condensed milk mixed with strawberry concentrate

CANDIED LEMON PEEL/LEMON SYRUP

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.