Prep 5 mins
Cook 3 mins
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.
- 3 cups fresh strawberries
- 2 cups water
- 1⁄2 cup sugar
- 2 1⁄2 tablespoons arrowroot or 2 1⁄2 tablespoons cornflour or 2 1⁄2 tablespoons cornstarch
- Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
- In 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.
- Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
- Serve warm or cold with cream, milk or sour cream.
This recipe is delicious! I made with tiny strawberries so I didn't have to cut them except to remove the tops. I was afraid that the strawberries would be a bit firm with such a short cooking time, but it really is enough to soften them, but not make them lose their shape. I had some of this over vanilla ice cream tonight, and I look forward to spooning this over some pound cake or just out of the jar...I made this and put in canning jars to store, but I'll keep this in the fridge just to make sure it stays good. Thanks for posting this delicious recipe, French Tart!
This was a beautiful fruit dish; I can't stop thinking of ways to serve it! :-) It went together very easily, and I served it with recipe#426535 and they were fabulous! I just love strawberries, and I'll keep this recipe close by! Thanks for sharing, FrenchTart. Made for ZWT.
This was so good and easy and pure. Served with a dollop of greek yoghurt. A definite keeper. Thanks!