Recipe by Jenny Sanders
When local strawberries are in season, they are best served with a very simple presentation - like this one. Smaller varieties of strawberries are generally better. Our local pick-your-own farmer is very frank: "The big ones are in this field, the good ones are in that field." I am always amazed that plenty of people will settle for the big ones, just because they are faster to pick. Fuggedaboudit! Life is too short to pick strawberries fast. Get the good ones.
Top Review by Spice Princess
What a delightful recipe! I woke up lazy this morning and didn't want to fuss over breakfast, so I searched my recipes and found this one. I used garden-fresh strawberries my Mom had brought me, and she always sugars them a tiny bit, so I did cut down on the honey to compensate. I halved the recipe and had the whole thing for breakfast. Sadly, the heat is bringing our strawberry season to an early end here, but I will be making this year after year for sure. Thank you for sharing, Jenny!
- 2 cups ripe small strawberries
- 2 tablespoons honey
- 1 the lime, juice of
- 1⁄4 teaspoon finely grated lime zest
- 1⁄2 teaspoon grated fresh ginger
Directions See How It's Made
- Wash the strawberries, and hull them, and cut them in half if they are large.
- (Which they are not, right? See above.) Put them in the bowl from which they are to be served.
- Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl) with the honey, the lime juice, and the ginger.
- Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries.
- Mix them gently.
- Chill them, and serve them cold.
- Cream is nice but by no means required.