The slight hint of lemon from the zest ties in wonderfully with the sweet and
syrupy strawberries.
Not exact matches
For the
strawberries, I thought about roasting them with a little bit of balsamic vinegar instead of covering them with sugar to get
syrupy.
You can't help but hum the Star - Spangled Banner when delving into the bubbling,
syrupy juices of
strawberries, blackberries and blueberries swirled with melting vanilla ice cream.
Roasting
strawberries, as with all roasted fruit, caramelizes and concentrates their natural flavor and sweetness, rendering them soft and
syrupy, and delightful atop just about anything creamy (yogurt, ice cream, cheesecake...).
Whichever adventure you choose, the method is essentially the same: cook the
strawberries until soft and fragrant and
syrupy.
Cook, stirring occasionally, until the
strawberries are soft and
syrupy, about 5 - 10 minutes.
My Oma taught me her southern secrets to making the best version: Let the
Strawberries soak in sugar to get all
syrupy and delicious, make the biscuits with buttermilk (before we knew dairy made me sick), and heavy whipping cream makes the best topping.
Let sit for 20 or so minutes, until the
strawberries have released their juices, and are
syrupy and fragrant.
The magical, slightly spicy and citrusy flavor of cardamom goes so well with the
syrupy macerated
strawberries and makes this milk that much more interesting.
Cook over medium heat until
strawberries become
syrupy, 3 to 5 minutes.
This is a
syrupy, soft - set jam with juicy
strawberry chunks.