May 22, 2009
You know when people start sporting shorts the SECOND it gets even remotely warm? I have to admit, that annoys me. Wearing shorts in 68 degrees is jumping the gun. It’s just not shorts weather. (Harumph.)
I may not break out the summer clothes early, but I just realized that I do something comparable (gasp)! I start devouring strawberries at the first sign of spring weather (provided I can get my hands on good ones, which—forgive me food mile gods—isn’t so hard to do these days). Annoyed? Maybe you’ll read on anyway…
I hope you are a more forgiving soul than I, because I can’t resist. And even though I know that the strawberries available these days pale in comparison to the ones that will be available very soon (at least in NYC), I’m already on the strawberry recipes tip.
Since I’m not drinking booze these days, I wanted to make a simple syrup that I could use to experiment with non-alcoholic drinks (with muddled tarragon and seltzer? in iced tea or lemonade?) AND also use in a dressing for a lentil rice salad (recipe coming next week). This sweet syrup has a little tang that does the trick, and also works as a breakfast syrup over pancakes, oatmeal, or yogurt.
Strawberry Balsamic Simple Syrup
(can be served to kids 10+ mos)
1 1/2 c organic strawberries, cleaned, hulled & quartered
2 tbsp organic balsamic vinegar
1/4 c organic sugar
2 cups water
1. Place all ingredients in a small saucepan. Bring to a boil over medium heat.
2. Reduce heat to create a constant, low-level simmer. Cook for about 30 minutes, until syrup thickens and has reduced to about 1/3 the original volume.
3. Strain. Get creative. Store in an airtight container in fridge for up to 4 weeks.