In this season I used the strawberries more or less in almost every dessert. It is my favorite fruit just add it to any dessert and it would turn out to be divine, slightly tangy but apart from tasting so good, it transforms a rather dull dessert into a masterpiece.
I also made a quick sauce to add into it. This beautiful fruit appears only twice a year. This was my first experience of storing fruit. It tasted really good when I used it in my guilt free Strawberry Yogurt. Nature has more to offer so what if, strawberry has disappeared for while, many more summery fruit has entered in the market
My blogging has developed a new interest “photography”. I now love taking pictures and using in my posts. I am considering buying a new camera; any suggestions are more than welcome.
- Strawberry – 2 ½ cup chopped
- Sugar – 5 tbsp
- Water – ¼ cup
- Orange zest – ½ of orange
- Lemon zest – 1 lemon
- Orange juice, tetra pack preferably – ¼ cup
Bring water, sugar, zests and juice to a boil in a pan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup.
Add strawberries, simmer for 5 minutes. Puree the mixture. Force through clean fine mesh sieve and discard solids. After it cooled down store it in a sterilized container and freeze it. It can be freezed for 6 months.
For freezing strawberries just remove the green part and wash them nicely, wipe with a kitchen towel then on a baking tray lined with parchment paper place strawberries at a distance and freeze them after two hours take them out and put them on a ziplock pouch and freeze them and use them whenever required they can keep well for about 6 months. Recipe of Strawberry Yogurt
- Frozen Strawberry – 7 – 8
- Hung Curd – 1 Cup
- Digestive Biscuits – 4
- Sugar – 2 Tbsp
Blitz strawberries in a mixer with sugar.