“S” is for strawberry

The word to remember is fresh

If strawberries don’t make you salivate stop right here. For those who wish strawberry season lasted forever, or at least as long as it does in California, and can never have enough strawberry recipes here are three super simple ways to enjoy your berries. The first is a recipe we found on Epicurious and adapted. It’s originally from the May 1997 issue of Bon Appetit.

Strawberries with grapes, mint and vanilla

• 2 pints strawberries, hulled and halved
• 2 cups seedless green or red grapes
• scant 1/4 cup sugar
• 3-4 teaspoons finely chopped fresh mint
• 1/2-1 teaspoon vanilla extract

Combine all ingredients in large bowl; toss to coat fruit. Cover and refrigerate one to four.

The more balsamic the better

Strawberries with basil and balsamic

• 1 pint strawberries, hulled and sliced
• 1 cup balsamic vinegar
• 6-8 basil leaves, cut into long strips

In two quart saucepan cook balsamic on low heat until reduced and thick. Once thick, toss with strawberries and basil. Refrigerate for a few hours before serving. I never add sugar, but feel free to if the syrup is still a little sharp. This is great to toss over salads if you have leftovers.

Those three are for me

Strawberry granita

• 1 cup hot water
• 2/3- 3/4 cup sugar
• juice from 1/2 lime
• 3 cups strawberries

Stir sugar, lime juice and water. Puree berries and simple syrup. Pour into an 8-inch pan and cover with foil and place in freezer. When icy around edges, stir and place back in the freezer. Repeat a few times. (Although, if you forget it won’t be the end of the world.) To serve scrape top and scoop icy shavings into dessert bowls.

Still want more? Try strawberries in Grand Marnier or mixed berry zabablione. And if you’re really good, I’ll post the strawberry shortcake my wife made for our anniversary.