A simple way to keep strawberries around just a little bit longer.
My family grows strawberries in our little patch in the community garden and in terra cotta pots on our porch. Unlike most fruits that require long, hot weather, strawberries seem to favor our cool mountain summers. We often hike along trails near our home, and, on very fortunate days, we find patches of bright red wild alpine strawberries. Sometimes they are larger than a dime, and it seems that the smaller they are, the more concentrated their flavor tends to be. The soft floral flavor of strawberries pairs nicely with the bright, grassy notes of mint. I like to marinate them in a honey-based syrup spiked with fresh spearmint or peppermint. We serve them for breakfast, with a bowl of Slow-Cultured Yogurt, or for dessert with whipped cream.
Strawberries in Minted Honey Syrup
- 1 cup water
- 1 cup honey
- 2 pints strawberries
- 1 small bunch fresh mint about 6 sprigs
- Bring the water to a simmer in a saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature.
- Hull the strawberries, cut them in half, and set them in a bowl. Pluck the leaves off the stems of mint, tear them with your hands, and drop them into the bowl with the strawberries.
- Pour the cooled honey syrup over the strawberries and mint, then cover the bowl and transfer it to the fridge. Allow the berries to marinate for a day, and then serve them with their syrup.