Strawberries With Lime Ginger Syrup Recipes
STRAWBERRY, GINGER AND MINT SEKANJABIN
This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!
Provided by The Magpie
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 30
Number Of Ingredients 7
Steps:
- Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
- Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
- To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 28.4 g
STRAWBERRIES WITH LIME-GINGER SYRUP
When local strawberries are in season, they are best served with a very simple presentation - like this one. Smaller varieties of strawberries are generally better. Our local pick-your-own farmer is very frank: "The big ones are in this field, the good ones are in that field." I am always amazed that plenty of people will settle for the big ones, just because they are faster to pick. Fuggedaboudit! Life is too short to pick strawberries fast. Get the good ones.
Provided by Jenny Sanders
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the strawberries, and hull them, and cut them in half if they are large.
- (Which they are not, right? See above.) Put them in the bowl from which they are to be served.
- Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl) with the honey, the lime juice, and the ginger.
- Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries.
- Mix them gently.
- Chill them, and serve them cold.
- Cream is nice but by no means required.
Nutrition Facts : Calories 57.9, Fat 0.2, Sodium 1.4, Carbohydrate 15.2, Fiber 1.5, Sugar 12.3, Protein 0.6
STRAWBERRY GINGER DAQUIRI
Provided by Geoffrey Zakarian
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the strawberries, rum, lime juice, Simple Syrup and ginger in the carafe of a blender and puree until smooth. Pour into frozen drink glasses and garnish with sliced strawberries. Serve immediately.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
STRAWBERRIES WITH LIME & LONG PEPPER SYRUP
Citrussy and sweet with a little bit of heat, this new twist on berries with balsamic and pepper is best served with cream
Provided by Jane Hornby
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
- Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.
Nutrition Facts : Calories 130 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
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