Strawberries 2.0

Strawberries are delicious, and if you have a good batch, you really shouldn’t be doing too much to them, just enjoy them as they are. But sometimes it’s fun to make things a little more fancy, a little special–to make a regular wednesday evening meal into a tiny festive dinner.

Strawberries in balsamic vinegarI love the combination of strawberries and balsamic vinegar. There’s really not much to it, you cut up some strawberries, mix them with some balsamic vinegar, a pinch of sugar, a few cut-up leaves of mint, and, if you like, some lemon or lime juice/peel. I also added some black pepper to give the whole thing a bit of an edge. Usually, you put the strawberries in the fridge for about an hour, and then you can serve them with a dollop of whipped cream, some (greek) yoghurt, or even on pancakes, shortbread, or just plain.

This time, I made the strawberries on tuesday, expecting to eat them that evening, but ended up leaving them in the fridge over night. On wednesday evening, I took out the strawberries, and discovered they had turned into something more than just strawberries with balsamic vinegar: Strawberries 2.0. The strawberries soaked up the “balsamic sauce”, and had become very soft. The sauce itself turned into a sirupy liquid, which was sweet and tangy at the same time. I let them sit until they were room temperature, and served them straight up in my new favorite kitchen item: little white ramekins (you might recognize these from the easy egg recipe).

My mind is already cooking up a bunch of new ways to serve these: with freshly baked biscuits or shortbread, next to molten lava chocolate cakes (another great ramekin recipe!), warm on top of ice cream…


Strawberries marinated in balsamic vinegar sauce

Serves 2
  • 10-15 strawberries, cut into pieces/slices
  • 1/8 cup balsamic vinegar
  • 1 teaspoon sugar
  • few mint leaves (chopped, save a few for garnish)
  • A squeeze of lemon/lime juice (optional)
  • some lemon/lime peel (optional)
  • a pinch of pepper (optional)
  1. Mix the balsamic vinegar with the sugar (and lemon/lime if you’re using it).
  2. Poor balsamic mixture over the strawberries and add chopped mint.
  3. Put in the fridge for at least on hour. Leave them in over night for softer, more fully marinated strawberries and a sirup-like sauce.
  4. Take out of the fridge, add pepper, and let sit until the strawberries are room temperature (or serve cold if you prefer).
  5. Serve plain, or with any of the crazy ideas above. Or better yet, try out your own, new combinations (and don’t forget to share them with us!). These are also perfect to prepare in advance and bring to a picnic or pot-luck.
  6. Enjoy!

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