Strawberries!

It's strawberry season! How do I know this? My latest issue of Rachael Ray told me so, and I googled. Mid-April to late-May. After the lemon, a strawberry is my favorite fruit. I was at Costco and saw the huge 64 oz carton of strawberries, it was too monstrous to pass up. But what to do with all these strawberries?

Cook!

And since my sis has recently undergone a blog make-over, I don't feel comfortable posting my recipes over there, so ya'll will just have to put up with me. She has too many followers now that I feel I'll be deceiving them.

First up: Strawberry Icecream. Recipe from May 2009 Rachael Ray mag, which I am too lazy to go look up a link, but not that lazy I won't type it out for you. I'm backwards, I know.


I loved, loved, loved this treat. I didn't even have to double churn it to get to freeze hard like real ice cream! And there is ONLY 4 ingredients!!!!! Simple, quick and delicious to boot.

Strawberry Ice Cream *printable recipe here*
makes 1 quart

2 cups hulled and halved strawberries
3/4 cup granulated sugar
1 pint half-and-half
2 large egg yolks

1. In a medium bowl, combine strawberries and 1/4 cup of sugar; mash with a fork. Put bowl in refrigerator.

2. In a medium saucepan, bring the half-and-half and remaining 1/2 cup sugar to a simmer, stirring occasionlly, over medium heat. In a heatproof bowl, whisk the egg yolks, then gradually whisk in about 1/2 cup of the hot cream mixture. Pour the mixture into the saucepan and cook, whisking constantly, over medium heat until steaming hot and frothy.

3. Strain the cream mixture into the bowl with the strawberries. Let stand, whisking occasionally(which I never do!) until the mixture is cool. (I put the mixture into the refrigerator until cooled.)

4. Process the cooled mixture in a icecream maker, according to the manufacturer's instructions. Transfer to an airtight container and freeze.

I topped my first bowl of it with my sisters wonderfully sweet strawberry syrup. I love strawberries!

And then I made.....

What is that you ask? It's sugared strawberries. A whole bowl full of them! I wanted to get those into my stomach so fast, but I couldn't. Ultimately they were for an actual recipe. I got two of them though. They were covered in a thick layer of sugar that cracks when it hits my tongue. Sugar is a food group in my mind. I needed to juice those puppies for every ounce they were struggling to hold onto. I was making...strawberry lemonade.

According to my nephew, Hunter, I prefer strawberry lemonade to lemonade. Not true. I mostly drink homemade lemonade. Strawberry lemonade(forever more SL, I'm lazy to fully type it out) is reserved for when I go out. I think I have had everyone's SL. Let me tell you who's I like and a few that I drink but they're eh.

Tops-
Iggy's Sports Bar and Grill

New York Cheesecake Factory

Sweet Tomatoes

Eh-

Sizzler

Village Inn

Quizno's(technically it's raspberry)

Firehouse

Chili's Bar and Grill

Please feel free to comment on where your favorite is located and maybe I'll try it out. Since I've had so many SL I thought maybe I should attempt making it. I didn't even google a recipe I just played it by ear. I can't go wrong with strawberries and lemons. I've made lemonade so often that I just make it. I like my stronger and sweeter. So that means lots of sugar and more juice to water ratio.

Strawberry Lemonade(last time it'll ever be written out fully!)

makes 1 gallon, to Mary's tastes

1 1/2 cups halved and hulled strawberries

2 1/2 cups granulated sugar

2 cups fresh squeezed lemon juice(about 10 lemons)

7 cups hot water

1. In a bowl combine strawberries and 1/2 cup of the sugar. Mash with a fork. Set aside for about 10 minutes.

2. In a pitcher, stir the hot water and remaining 2 cups of sugar. Stir until sugar is dissolved. Add the fresh squeezed lemon juice, stir well.

3. Add the strawberry mixture, juice and all, to the pitcher and chill.

If you don't like strawberries in your lemonade, just strain the strawberry mixture into the pitcher. So you are just getting the juice. You may need more juice to add the flavor you want. Its a very forgiving recipe and you can easily adapt it to your tastes. I know I do.