Every Spring I wait impatiently for the first strawberries to arrive at market. After a long winter,
these brightly colored beauties are a welcome treat for the eyes and their fresh bursts of flavor are tempting to the taste buds.
One of my favorite strawberry recipes is my Mom’s recipe for Fresh Strawberry Punch. I’m not sure were the recipe came from but she has created batches of this delicious spring treat for my sister and I as long as I can remember. In fact, my sister served it at her Spring wedding a few years ago. Guests still rave about the punch to this day!
With the great many of you who enjoy entertaining, I’m sure that as I type this you are working up plans for another party whether it be graduation party, wedding shower, baby shower or THE annual tea event of the season. To you I simply say “Serve the Strawberry Punch”. To those that don’t have an event coming up may I remind you that Mother’s Day is just a few shorts weeks away and this would be a special treat to make her day very special indeed. Enjoy!
I’ve also added a few other favorite strawberry recipes as well. Do you have a favorite strawberry recipe, please share it with us!
Fresh Strawberry Punch
1 Quart Fresh Strawberries, washed, stems removed
1/2 cup sugar
3 cups orange juice
3/4 cup lemon juice
2 quarts ginger ale
fresh whole strawberries for garnish
Blend strawberries, sugar, orange juice, and lemon juice in blender until well blended. Right before serving add ginger ale. Garnish glasses with a whole strawberry. Note: The punch base can be made ahead of time and frozen in milk jugs until the party day. Just thaw and add ginger ale in a punch bowl.
Strawberry Sorbet in Floral Ice Cups
This dessert is adds a unique touch to any tea party or shower. Guests will adore
the unique ice cups infused with fresh flavors and savor every bite of the sorbet.
For the Strawberry Sorbet:
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries,
stems removed, quartered
4 tablespoons fresh lemon or lime juice
Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely.
Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about 15-20 times, then process until the strawberries are completely pureed, 1-2 minutes. Press the strawberry puree through a fine mesh strainer to remove seeds. Combine the seedless strawberry puree with the cooled sugar syrup and corn syrup. Chill for 1 hour.
Turn the machine ON, pour strawberry puree mixture into freezer bowl through ingredient spout and mix until thickened, about 25-30 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen”.
Scoop Sorbet into Floral Ice Cups and garnish with fresh mint
To Make Floral Ice Cups:
Clear, disposable plastic cups in 2 sizes (large & small)
pesticide-free edible flowers
small paper doilies
Line a baking sheet with large cups and pour water in each cup about 1/4 full. Add edible flowers and arrange. Place the small cup inside and push down so the water will rise along the edges of the bottom cup. Use masking tape across both bowls to hold the inside cup in place. Place baking sheet with cups in freezer and let water freeze for approximately 30 minutes. Use a wooden skewer or ice pick to add and distribute flowers down the edges of the cup. Continue to add and reposition flowers as water freezes: then freeze overnight.
When frozen, take the sheet out of freezer and gently remove the inside plastic cup (you may want to pour some warm water inside to loosen it a bit. Place outside cup in warm water or wrap outside with a warm towel to loosen then gently turn upside down to to remove the ice cup. Place the ice cups in the freezer on the baking sheet until ready to serve.
When ready to serve, place ice cups on a paper doily lined saucer or plate with a raised edge (to prevent drips and slips). Add sorbet and garnish and serve immediately.
Some suggestions for edible flowers (make sure they are all pesticide-free before using)
fresh herbs for greenery
Easy Strawberry Cream Appetizers
These decadent strawberry treats are so easy and create an eye catching display on the serving table. Guests will be drawn to them so make many – they won’t last long!
1 – 8 oz pkg cream cheese, softened
1/2 cup confectioners sugar
1 teaspoon almond extract
1 quart fresh whole strawberries, stems removed
In a medium bowl, beat cream cheese, confectioners sugar, and almond extract until smooth. Spoon cream cheese mixture into a pastry bag fitted with a medium star tip. Chill 1 hour.
Quarter Strawberries from tip to stem end without cutting through stem end. Pipe cream cheese mixture into strawberries. Chill until ready to server.
Yield: 1 quart stuffed strawberries