Freshly picked strawberries don't last long, and not just because I inhale them. Within hours they loose their shine and that deep red luster is replaced by a cloud of fruit flies. To capture their beautiful flavor you should eat them immediately, use them in a recipe or freeze them as soon as possible.
We picked 16 pounds of strawberries and although we made a good dent just eating them there were enough left to try a new recipe. When an abundance of fresh strawberries meet Fermented Friday, you find yourself sipping Riesling Strawberry Slushies.
I expected a grainy, icy texture but was pleasantly surprised with the velvety, smooth results. These were thick enough to eat with a spoon but thin enough to sip through a straw. If you want a consistency thick enough to scoop, freeze at least 6 more hours after the second blending.
Wine was by far the dominant flavor. Subtle strawberry notes come through at the end, but only if your tongue isn't too frozen. I couldn't pick up on any lime flavor and these definitely weren't too sweet. I might pour some lemon-lime soda (or pop as we call it here) over the leftovers. If you're feeling adventurous you could try other fruits like cantaloupe, honeydew, grapes, mangoes, kiwi or pineapple, but I can't vouch for those. Let me know if you try another combination. Cheers.
Riesling Strawberry Slushies
slightly adapted from With Style & Grace
1 (750 mL) bottle dry Riesling, divided
2 cups hulled fresh strawberries
1 Tbsp fresh lime juice
1 Tbsp agave nectar, to taste
* Set aside 1 cup Riesling wine.
* Place remaining wine, strawberries, lime juice and agave in blender and blend until smooth. Add additional sweetener if desired.
* Pour mixture into ice cube trays and freeze overnight or until solid.
* Place frozen cubes and reserved wine in blender and blend until smooth. Serve immediately or return to freezer for a more scoop-able consistency.
Food for Thought: "We're not necessarily doubting that God will do the best for us; we are wondering how painful the best will turn out to be." C.S. Lewis