Time if ticking away and the "merry month of May" is in full-swing
which means sun-kissed ripened strawberries and grabbing our buckets and heading out to the fields. Therefore, I absolutely must not allow another day to come and go without sharing this simple combination, I like to call May in a Jar, of strawberries, honey, and mint, which also just happens to be abundantly thriving in the garden at the present. The sweet taste of the strawberries mingle perfectly with the honey-infused syrup and fresh mint leaves creating the most delicious springtime ambrosia.
1 cup water
1 cup honey
1 quart strawberries
1/3 to 1/2 cup fresh mint leaves
which means sun-kissed ripened strawberries and grabbing our buckets and heading out to the fields. Therefore, I absolutely must not allow another day to come and go without sharing this simple combination, I like to call May in a Jar, of strawberries, honey, and mint, which also just happens to be abundantly thriving in the garden at the present. The sweet taste of the strawberries mingle perfectly with the honey-infused syrup and fresh mint leaves creating the most delicious springtime ambrosia.
1 cup water
1 cup honey
1 quart strawberries
Bring the water to a simmer on medium high heat and whisk in the honey until it dissolves. Continue to simmer for five minutes, remove the pan from the heat and allow the honey syrup to cool.
Wash and hull the strawberries. I cut the smaller ones in half and quarter the larger berries(we can grow some rather large berries in these parts). With your hands, tear the mint leaves into pieces, then I like to layer the strawberries with the mint into a two quart jar so the mint is dispersed throughout. After the honey syrup is cooled to room temperature, pour it over the berries. Cover and keep in the refrigerator for a day.
I enjoy eating this completely as is, but it can be served with cake, ice-cream, whipped cream or yogurt. Enjoy!
