I feel like we should really celebrate Spring this year. Like, REALLY celebrate it. Remember the phrase ‘polar vortex’? Yeah. Eat them strawberries barefoot in the green green grass! because we never thought Spring would be here!
I’d rather chase the squirrels and deer away from my garden every hour than be cooped up in the house again. I’m finally ready to cross people off my list who told me St Louis has mild winters. These people did not shovel 12″ of snow off my driveway so a moving truck could arrive. Those people just shrugged and said ‘I swear this is abnormal.’ But now? Now, we’re carelessly leaving the windows open. Now, I’m sipping an Earl Grey latte on the front porch every morning like it’s my job. It’s so good. Soooo so good. Spring, will you marry me?
Every Saturday morning, I walk to the farmer’s market and buy two baskets of strawberries; one to eat on the way home and one for baking.
I’ve been adding coriander to my desserts lately. I hope you didn’t miss my Tangerine Coriander sorbet. I apologize greatly for the weirdness, but it brings a fresh ‘green’ flavor. Call me crazy, but strawberries + coriander tastes a bit like Fruit Loops. Yeah, I said it. You’re gonna love it. But hey, if it scares you, leave it out. The strawberry-honey sauce is still good on top of ice cream without the ground coriander.
Use your favorite flavor of ice cream to make these sundaes. I’m using a fresh pineapple ice cream here, but everything from vanilla to chocolate would be fabulous!
Yield: 3/4 cup strawberry syrup for 2 sundaes
- 1 cup diced fresh strawberries
- 1 tablespoon water
- 1 tablespoon honey
- 1/2 teaspoon ground coriander
- 1 pint vanilla ice cream (or favorite flavor)
- In a small saucepan, combine the strawberries, water, honey and coriander. Cook until it comes to a boil. Simmer for 1 minute, skim the foam, and then turn off the heat. Let cool. Mash with a fork, or run through a food processor to make a perfectly smooth sauce.
- Serve over scoops of ice cream.