Рецепт Strawberries in Meyer Lemon Syrup
Tags
Cooking Light, dessert, fruit, lemon, Meyer Lemon, strawberry
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With it being strawberry season, there are plenty to come by in my house, the problem is they go bad so quickly. No matter what secret trick I try or someone’s tried and true method, they mold very quickly. This makes me so sad. I’m talking a fair amount of pouting going on. One of my favorite ways to eat strawberries has always been simply cut up and tossed with sugar and served with whipped cream. That is until I found this little gem. By adding some sweet Meyer lemon juice, this really brings your simple dessert up a notch without doing anymore work. While you do taste the Meyer lemon, what it really does is bring out the fresh, wonderful flavor of the strawberries.
So, when we are running out of ideas on how to use up all of our strawberries, we turn to this recipe. Not only does it make a lovely snack or dessert, but it can be used to with so many other things. Adorn your morning waffles or pancakes with this and everyone will start the day in a cheery mood. Serve over a pound cake or ice cream and you’ll definitely be thanked come dessert time. Me? I like to sit close to my daughter and share a bowl of these strawberries and whipped cream on our deck. Letting the sun hit our shoulders and our bare-feet dangle. Summer, how we’ve missed you!
Strawberries in Meyer Lemon Syrup
Ingredients
- 4 cups quartered small strawberries
- 1/4 cup fresh Meyer lemon juice
- 1/4 cup granulated sugar
- 1/4 cup whipping cream
Place strawberries, lemon juice, and sugar in a large glass bowl. Toss to coat, cover, and chill in the refrigerator for 20 minutes.
Place cream in a cold, medium bowl and whip with a hand mixer until soft peaks form. Serve whipped cream with strawberries.
Source: Cooking Light, April 2009