What to do with Too Many Strawberries!

… as if such a thing could be possible - we do, however, have quite a few. 

 If you too have a plethora of the lovely little buggers here are some ideas.

Strawberry Ice Cream ~ I have a fabulous no churn ice cream recipe, read more here.

Strawberry Fool

Add to or start a Rumpot - a delicious drink made from summer fruits macerated in rum.

Make an Eton Mess

Add to breakfast cereal.

Stir into yogurt.

Add to fruit salads, crumbles and pies.

Oh, and see here for lots of strawberry cocktails.

Strawberry Coulis

fresh strawberries – hulled and halved

caster sugar – half the weight of the strawberries

~    Put the and sugar into a small saucepan.

~    Stir over a medium heat giving the fruit a squash now and then – you could add a dribble of water to encourage the sugar to melt if the fruit isn’t very juicy.
~   Continue to cook and squash till the sugar has melted and the fruit and cooked down to a mush.

~   Strain through a fine nylon sieve pushing on the fruit debris to extract as much coulis as poss.

~   Cool, cover and chill till needed.

Serve the coulis over creamy desserts and ice cream or fold into whipped cream as a cake filling or frosting.

~   If you don’t have enough fruit to go round chop what you have and stir into scones before baking.  Serve with clotted cream, of course. Strawberry scones recipe here.

~   Similarly add to cake and muffin recipes.

~   Freeze strawberries, spread out on a tray so they don’t stick together, and then store in an airtight container till you have a large enough collection to be useful or here a couple of ways to use the frozen berries ….

~   Add individual frozen strawberries to drinks as posh ice cubes.

Sudden Strawberry Sorbet

650g frozen strawberries - slightly thawed

65g caster sugar

40ml vodka or other suitable spirit

~   Put everything into  a food processor or liquidizer and process till smooth. 
~   Put back in the freezer and mash every now and then with a fork or potato masher to keep it smooth. 

Oh, by the way – make sure not to use too much alcohol or the sorbet won’t freeze.

In other news (and I'm very excited) …

I went up to London and met with prospective publishers for my leftovers book; lovely people who seemed keen so, y’know – yippee!  

(News from the future - not only is this book now published but a new edition comes out on 1st March 2018; Creative Ways to Use Up Leftovers.)






After talking with my publishers I wandered up Piccadilly and had a look in Fortnum & Mason which I haven’t been in for probably 20 years or more.  Interesting place!

The shop assistants wear tail coats, the architecture is fab and the jam display amazing.  Next trip I might buy some toffee'd scorpions and then I can write about what to do with the leftovers!