Strawberry Recipes

Fresh Strawberry Pie

1 quart drained strawberries
2 tablespoons cornstarch
3/4 cup sugar
1/4 cup lemon juice
1 cooked pie shell

Crush 1/2 of the strawberries and leave remaining strawberries whole. Combine crushed strawberries, sugar, cornstarch and lemon juice in saucepan. Cook on low heat until thick and transparent. Place the whole strawberries in pie shell and pour cooked mixture over the whole strawberries. Chill. Top with whipped cream or ice cream.

Strawberry Ice Cream in a Blender

2 cups frozen strawberries
1/2 teaspoon vanilla
1 cup heavy cream
Sugar to taste, depending on sweetness of berries

Place fruit in blender. Puree. Add remaining ingredients and blend until mixture is thick and smooth. Makes 4 half-cup servings.

Strawberry Shake

1 cup fresh strawberries
1/2 teaspoon vanilla or honey
1 cup cold skim milk (or 1 cup of vanilla yogurt)
8 ice cubes
Combine all of the ingredients in a blender. Cover and blend till smooth. Serve in a tall glass with a straw.

General Strawberry Information

At home immediately sort and remove soft or bruised strawberries–before refrigerating. Store whole, unwashed strawberries in a flat dish and cover to maintain a humid atmosphere. When ready to use, rinse quickly in cold water, dry and then remove caps (caps or hulls preserve the flavors and nutrients).

FREEZING: Use only firm, ripe strawberries. Wash in cold water. Drain well and hull.

For Dry Pack: Add 3/4 cups sugar to 1quart of strawberries; turn gently until sugar is dissolved. Pack.

For Syrup Pack: Use 40% syrup (3cups sugar in 4 cups water); place a small amount of syrup in freezer container before adding fruit; mix and freeze.

For Unsweetened Pack: Pack in either juice or in a little water to which 1 teaspoon crystalline ascorbic acid has been added (per quart of strawberries). Always leave 1 to 2 inch room at top of container for expansion. Place a piece of crumpled waxed paper on top to keep fruit in juice.