I haven’t been keeping up with my blog posts very well lately, and for that I apologize, but we’ve been fairly busy around here. Strawberry picking time has passed, and at one point last week we had over 13 pounds of strawberries in the house. I put about half of them in the freezer, and with the rest I made strawberry sorbet, my favorite raw peach cobbler only with fresh strawberries, and the same blueberry pie recipe I made multiple times last summer, again subbing the strawberries for blueberries.
I didn’t take any photos, and since the recipes are essentially the same, just with strawberries instead of the intended fruit, I don’t think separate blog posts are necessary. The sorbet being the exception, as I haven’t featured a sorbet recipe on here yet, but that batch is long gone so it’s too late to take pictures of it now. I will share the recipe, though. I found it on epicurious.com, and it’s super easy. Remembering to put your ice cream maker bowl in the freezer the night before is really the hardest part.
2 pints strawberries
1 1/4 cups simple syrup (2 cups water + 2 cups sugar, boiled and then simmered about 5 minutes)
2 tablespoons orange juice
All you do is purée the strawberries with 1/4 cup of the simple syrup in a food processor or blender until smooth, and then stir in the remaining syrup and the orange juice. Pour the mixture into the bowl of an ice cream maker and freeze until ready. I think mine took about 20 minutes, but time will vary depending on your machine. Store in airtight container in the freezer. It will firm up in there, so I let it sit out for a few minutes before serving.
I may try playing around with subbing maple syrup or another slightly healthier option for the sugar. I’ll let you guys know if I have any luck with that.
Speaking of strawberries, did you know that June 14th is National Strawberry Shortcake Day? I know, it seems like everything has its day, or week, or month nowadays. But, the exciting thing is that Driscoll’s (you’ve most likely seen their berries in the produce section of your local grocery store) is hosting a live Question and Answer session on their Facebook page with Cooking Light Magazine Contributor David Bonom on June 13 at 6 pm EST. So, pop by with your questions and ask away!
On Facebook: Driscoll’s is giving away Driscoll’s coupons, an iSi Whipper, and a Wilton round pan to four lucky winners! For more information, check out the Sweepstakes tab on their Facebook page. Winners will be announced on June 14th.
On Twitter: @Driscollsberry is giving away $200 worth of Driscoll’s coupons, an iSi Whipper, and a Wilton pie pan. To enter, follow @Driscollsberry and retweet “Celebrate Strawberry Shortcake Day and enter to win $200 in Driscoll’s coupons and baking tools! RT and follow @driscollsberry #DriscollsSSC.” Winners will be announced on June 14th.
I’m planning on trying my luck with making gluten-free strawberry shortcake to honor the occasion, so if you have a favorite recipe you’d like to share, please feel free to post it (or a link to it) in the comments.