Strawberry Drinks For All Tastes

I totally took advantage of the bountiful harvest of strawberries this year and went all out in making jams and desserts with my girlfriend. But strawberries are also good in drinks and here are the ones we made with some of the bounty:

First, make a strawberry simple syrup.

Strawberry Simple Syrup

1 cup water
1 cup granulated sugar
1 1/2 cup strawberries, hulled and sliced

In a medium saucepan, combine water and sugar. Gently stir to dissolve sugar. Place in the sliced strawberries and bring to a boil. Skim off foam and discard. Reduce to a low and simmer for 10 minutes.

Skim off remaining foam and pour contents into a mesh strainer, set over a medium bowl. Allow the liquid to drain. Do not press extra liquid from the strawberries, this will create a foggy liquid. Discard solids. Cool to room temperature, then transfer liquid to desired storage container and chill until ready to use. Can be stored for several weeks in the refrigerator or poured into a ice cube tray and frozen.

Once you have your simple syrup, then you make the drinks:

Strawberry Lemonade

1 cup fresh squeezed lemon juice
1 cup strawberry simple syrup
3-4 cups water

Mix juice and simple syrup. Stir in water, tasting after three cups to see how much more water to add.

Muddle two hulled and chopped strawberries in the bottom of a glass. Top with strawberry lemonade.

Optional: muddle about 10 torn mint leaves with the strawberries.

Strawberry Margarita

cup strawberries, hulled and quartered
1 lime – quartered
1/4 cup strawberry simple syrup
1/4 ounces orange liqueur like Triple Sec or Grand Marnier
1/2 cup tequila

Muddle together the strawberries, all but one of the lime quarters and the simple syrup. Stir the strawberry mixture together with the orange liqueur, and tequila, then taste. Add additional simple syrup or lime juice, if necessary. Place in a shaker and shake well with plenty of ice. Pour into two salted glasses. Garnish each margarita with a half of the remaining lime wedge.

Finally, a healthy option from Michelle:

Strawberry Banana Smoothie

It is preferable that the fruit you use is frozen

1 banana
1 cup strawberries, hulled
1 cup orange juice
1 cup Greek yogurt
1 cup crushed ice

Mix in a blender until smooth.

May the Fourth Be With You!

I’m a Star Wars fan and I always look forward to the 4th of May. Here is my recipe for blue, Bantha milk.

Aunt Beru getting a glass of blue milk

Blue Milk

1 1/2 cups whole milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
blue food dye

Combine milk, sugar and vanilla in a glass. Add a drop of blue food dye. Stir until sugar dissolves. Add another drop of food color, if desired.

Adultify it with an ounce of Blue Curaçao before adding the dye. Add blue dye as desired.

Old School Lemon Poppy Seed Cookies

Over the holidays, a friend of mine posted about doing his traditional cookies from a recipe found in an old copy of Joy of Cooking. I went to my copy (inherited from my paternal grandmother and published in 1953) and couldn’t find it. I called my mom for her to check to hers (a wedding present, published in 1964) and it wasn’t there either.

Luckily, I was able to get Lee to send me a picture of the recipe from his copy (published in 1975). They are called Rich Roll Cookies and they are quite tasty.

We made a couple of minor changes but the recipe is essentially unchanged.

Lemon Poppy Seed Roll Cookies

2 1/2 cups all purpose flour, sifted
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1/2 teaspoon lemon extract
2 tablespoons poppy seeds
Granulated sugar for rolling

Whisk together flour and salt. Cream butter and sugar. Add the egg and beat. Pour in the zest, vanilla and lemon extract, if using. Slowly add the flour mixture. Mix in the poppy seeds.

Chill dough at least 2 hours before rolling and baking.

Preheat oven to 350 degrees F.

Cut into cookies and sprinkle with granulated sugar. Bake on a greased baking sheet for 8 minutes for room temperature dough or 10 minutes for chilled dough. They will only be slightly golden.