Hooray for strawberries!! I feel like that’s all I have to say to convey how I feel whenever strawberries come into season. It’s just so awesome. Hooray!
Well, we all know that’s not all I have to say. I tend towards the chatty side in general and strawberries are so cute and delicious that they deserve some praise. Of course I’ll admit that strawberries are one of those fruits that’ve been around the block. People have written about them so many times that I won’t saturate the food waves further – lest I bore the hell out of you and me. What I will say, though, is that Echo and I like them simply. When strawberries are in season, they need nothing fancy. A touch of sugar, some lemon to cut the sweetness and a light boil makes for an easy compote that brings out what really matters: the absolute, no bullshit strawberry flavor.
The compote couldn’t be easier. I was having some girlfriends over the other day and Echo brought me a punnet of these ruby nuggets. We decided to make this recipe and used the syrup for a cocktail and poured what remained over vanilla ice cream. Basically, we threw a prosecco and ice cream cream party in what was perhaps the girliest/best moment of my life. You should probably do the same.
- 1 punnet strawberries
- 1/2 cup sugar
- Juice and zest of 1 lemon
- pinch of salt
- 5 lemon verbena leaves, roughly chopped (optional)
Hull the strawberries and quarter or halve them depending on their size. Mix in a bowl with the remaining ingredients and put into a heavy-bottomed sauce pan. Bring them slowly to the boil and cook for 5 minutes, no longer. And, well, that’s it!
For the cocktail, put a tablespoon of the syrup made by the cooked strawberries and sugar into a champagne flute and top off with prosecco. It’s so good. Then, if and when you’re up for ice cream, spoon some strawberries over the scoop of vanilla ice cream and call your life happy.