1/9 Photos of Midsummer Swedish Strawberry Compote - Jordgubbskräm
French Tart's Note:
Midsummer would not be Midsummer without strawberries, and this is a simple Swedish recipe to make, to celebrate Midsummer, wherever you may be! In Scandinavia, the summer solstice is a magical time. The lavender twilight lasts until 11 p.m. and the day breaks again at about 2 a.m.; above the Arctic Circle, the sun doesn't sink below the horizon for weeks. This year, 2007, Midsummer Eve, the beginning of the three day official holiday, falls on June 25. Throughout Scandinavia, families and friends gather to decorate the maypole with birch leaves and wildflowers, make flower crowns for women and girls, dance around the maypole, sing summer songs and feast on pickled herring, new potatoes, and aquavit. In addition, many families have their own special foods that they traditionally serve as the Midsummer meal. These are usually dishes that can be prepared ahead of time and easily served outdoors.
My Private Note
Units: US | Metric
- 1Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
- 2In a saucepan, combine strawberries and sugar. Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste. Add this mixture into saucepan. Add remaining water, and stir to combine. Bring to a gentle boil, stirring carefully & then take off the heat immediately.
- 3Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
- 4Serve warm or cold with cream, milk or sour cream.
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Nutritional Facts for Midsummer Swedish Strawberry Compote - Jordgubbskräm
Serving Size: 1 (256 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 149.1
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4.9 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 2.3 g
- Sugars 30.2 g
- Protein 0.7 g