Nestof3 Posted October 18, 2010 Share Posted October 18, 2010 I need ideas -- lots of them. Thanks so much! :D Quote Link to comment Share on other sites More sharing options...
Pippen Posted October 18, 2010 Share Posted October 18, 2010 Fruit Slush 6 cups boiling water 3 cups sugar (more or less to taste) 1 – 12 ounce can frozen lemonade concentrate 1 – 12 ounce can frozen pineapple juice concentrate 1 – 12 ounce can frozen orange juice concentrate 2 - 16 ounces frozen strawberries (may substitute fresh) 4 ripe bananas Dissolve sugar in boiling water. Puree bananas and strawberries in a blender or food processor (add a little water if needed). Combine sugar water, fruit and concentrates together in large container. Pour in to quart containers and freeze. Take out 30 minutes before serving and mash slush (may need to cut with a knife first). Add ginger ale or lemon-lime soda to desired consistency. Serve with a spoon and a straw. Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted October 18, 2010 Share Posted October 18, 2010 Thaw and serve with waffles or pancakes. Cook them to make jam or strawberry sauce. Thaw, chop and make strawberry muffins. Vanilla ice cream + strawberries=strawberry milkshake. Just eat them frozen or thawed. We often have strawberries with breakfast. The texture of the thawed berries leaves a little something to be desired, but if we toss them with vanilla yogurt and sliced bananas, they are especially yummy. Serve them with granola, or with granola and yogurt, or in oatmeal. Whirl them with a balsamic vinaigrette to make a strawberry vinaigrette for green salads. Delicious with a salad with nuts and crumbled bleu or goat cheese. :) I pick and freeze a LOT of strawberries each summer! Cat Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted October 18, 2010 Share Posted October 18, 2010 I buy at least 10 lbs. of strawberries a week and we freeze most of that. I use it to make syrup for waffles or pancakes, ice cream topping, muffin flavoring, and liquados (different from a smoothie because it's basically just fruit, ice, and juice or water blended together). The other thing we do with them is just eat them frozen out of the snack bags I freeze them in as a snack. SOOOOO good! Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted October 18, 2010 Share Posted October 18, 2010 homemade jam. Quote Link to comment Share on other sites More sharing options...
amys Posted October 18, 2010 Share Posted October 18, 2010 I use a lot of them in oatmeal! Quote Link to comment Share on other sites More sharing options...
HootyTooty Posted October 18, 2010 Share Posted October 18, 2010 I make a syrup and then add club soda for a nice fizzy drink. Another thing I do is heat them up (sometimes adding just a tiny pinch of sugar) and use it as a topping for ice cream, waffles, pancakes. Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted October 18, 2010 Share Posted October 18, 2010 Strawberry Granita (Serves 4 to 6) 1-1/2 cups water 3/4 cup sugar 2 pints very ripe strawberries (or frozen strawberries) Optional: Sweetened whipped cream Combine water and sugar in a small saucepan. Bring to a boil and stir to dissolve the sugar. Cool to room temperature. Hull and puree strawberries in a food processor. Stir the puree into the cooled syrup Transfer the mixture to a shallow pan and place in the freezer. Freeze according to the instructions below. Choose a large, shallow pan (8 x 12 x 2-inches) that allows the mixture to spread out. While you are assembling the recipe, place the empty pan and your stirring fork in the freezer to chill. Also chill the glasses you will be using to serve the granita in later. Pour the mixture into the pan and place in the freezer. Every 30 minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan. Break up the frozen parts near the edges into smaller chunks and rake them toward the center. Continue to freeze and break up ice crystals until completely frozen, about 3 hours. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork. Then return it to the freezer. Check your granita mixture 20-30 minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at room temperature until serving time. To serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessert dishes, goblets, or wine glasses. For a finishing touch, top with a small cookies, berries, lemon zest, or a sprig of mint. Quote Link to comment Share on other sites More sharing options...
lotsofpumpkins Posted October 18, 2010 Share Posted October 18, 2010 I like to throw a handful of thawed-out strawberries (along with some of the juice) into muffin batter (or pancakes, coffee cake, etc). They are good on cereal too. My dc like to just eat them as-is, even though they are mushy after thawing. They typically fight over who gets to drink the juice. I also like to make strawberry pie (thaw them out, add some sugar and flour and put in a crust to bake). Cobblers are good too- I love to mix strawberries, blueberries, and blackberries for this. Quote Link to comment Share on other sites More sharing options...
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