Using All The Berry

We always hear about how those people who are truly connected to their food sources will use the entire foodstuff, be it roots, stems, innards, eyeballs — whatever. And so it was with a similar spiritual approach to that which sustains us that we undertook making strawberry ice cream. The recipe called for slicing up buckets and buckets of berries, then macerating them in sugar, lemon juice, and Grand Marnier. However, when the time came to mix the berries into the ice cream, they were to be — gasp! — strained. All that magnificent berry/sugar/booze syrup! Wasted! Well, we decided to hang on to that syrupy, sweet deliciousness, and save it for a sultry summer afternoon treat: strawberry lemonade.

Start with one pitcher of lemonade (made with three parts water, one part freshly squeezed lemon juice, and 1/2 part simple syrup, plus more syrup to taste):

Then load up your glasses with ice and one shot each of the strawberry syrup:

And fill the rest of the glass with lemonade:

Strawberry offal has never been so delicious.



Filed under Kiddie Drinky-Drinky

6 responses to “Using All The Berry

  1. HG

    What?! No shot of booze? I don’t know what to think…

  2. I know, it’s shocking, isn’t it? This will have to be rectified next time.

  3. Sarah

    So how did the ice cream turn out? The recipe I made on Friday just called for the berries pureed with a pinch of salt, and then that added at the end to a traditional cooked custard base.

  4. I’m going to put together a post about the ice cream today, but as a teaser, I’ll say here that it was INSANE. So. Good. I am in love with my ice cream maker.

  5. your pitcher and glasses are soooo pretty.

  6. The glasses are brand new — I was so excited to take them for a whirl! I gave Schnookie the pitcher for her birthday last year but we keep forgetting to use it. She keeps promising to make sangria.

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