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Vinegar Sweetened Frozen Strawberries

Sometimes simplicity is all one needs amidst the chaos of our every day lives. This effortless treat surprised me. It came about as a result of my shrub obsession and having a ridiculous amount of frozen strawberries in the freezer.

Shrubs, if unfamiliar, are an infusion of vinegar, sweetener and fruit. The vinegar is brought to a boil and combined with the sweetener which is then poured over fruit to infuse. Generally, fresh fruit is used, but I was low on fresh and figured why not use frozen.

And boy the heck, I’m glad I did!!!

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Normally with remaining shrub fruit I toss it, as the vinegar has absorbed all the flavor. This time however I was feeling a bit nibbly and decided to give the vinegared fruit a munch. Delicious! Because the fruit was frozen it didn’t readily absorb the vinegar as there were frozen water crystals inside the strawberries.  This prevented them from becoming super saturated with the vinegar. The result, a nice symbiosis maintaining the fruit’s natural sweetness but allowing a little tartness to shine through.

Pondering what delectable this topping could garnish, ice-cream immediately came to mind.  Soon coconut sorbet was mingling in a bowl with the vinegared strawberries.  Not only are these quite-alright on ice-cream they pair well with anything you want…bread, tarts in a salad, you be the judge. Even straight from the shrub jar they are a delight!

Please enjoy, as always!.

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Vinegar Sweetened Frozen Strawberries

1.5 c. frozen strawberries

2 c. white wine vinegar

1 c. sugar or sweetener of your choice

Place the berries in a warm, sterilized jar, enough to hold 4 cups and set aside.

Put the vinegar in a medium pot over medium-high heat and bring to a gentle boil.  Add sugar and stir till dissolved.

When vinegar solution has reached a gentle boil, remove from heat and pour the mixture over the berries. Allow the liquid to cool and place a piece of wax or parchment paper over the opening and screw on a canning ring. Place in the refrigerator shaking daily for approximately 1 week.

After a week, strain the contents into a clean sterilized container and store in the fridge from 3-6 months.

Use the fruit for toppers on ice-cream and the such.

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