It's strawberry season in Georgia! Who doesn't love strawberry season?🍓 I took my love of fresh picked strawberries to a whole new level this Spring when I carefully packed 50 of them into a backpack and flew them across the country on an airplane to my parent's house. 😅✈️ I was a little nervous about getting them through security and I can tell you from experience now that TSA isn't exactly thrilled about carry on bags filled with fresh fruit. 😬
Why go through all that trouble to fly fresh picked strawberries from Georgia to Ohio, you ask? The strawberries in Northeast Ohio won't ripen for picking for at least a couple more months, which means that fresh berries in April were quite a treat for the Ohioans.
Leave it to my mom to turn those prized berries into stuffed strawberry waffle supreme.😋 Just proof that my mom is the ultimate creative cook and that there are endless possibilities for a bucket of strawberries. I usually keep my strawberry recipes simple - a little melted chocolate or some fresh whipped and biscuits but I pretty much love strawberries any way.
Inspired by my mom's epic strawberry breakfast creation, I decided to branch out and try a new way to enjoy these giant, juicy berries that I so carefully hand selected from the strawberry field last week. A little sugar, a squeeze of lemon, a dash of salt and a little time is all it took to highlight the natural goodness of this delicious fruit. If you're a fan of strawberries - you should try this sorbet - it's amazing. 🍧
2 1/2 pounds strawberries, quartered
1 cup sugar
1/2 cup corn syrup
1 Tablespoon lemon juice
1 teaspoon salt
Transfer mixture to frozen container. Press plastic against surface and freeze 6 hours.
Making strawberry sorbet has launched me right into summer mode. Is it time to open the pool yet?
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