Strawberry season is a definite sign of warmer weather. Even though it’s a short-lived time of bliss, you can be sure that once the strawberries are gone you’ll at least have warm temps to console you.
And don’t forget, you can find different ways to preserve your berries so you get to enjoy them even past their season.
Strawberry jam is good (and strawberry freezer jam is fabulous...mmm); strawberry syrup can be used to make homemade soda or drizzled on oatmeal, yogurt, or ice cream; and frozen strawberries can be used to make all manner of things.
Frozen fruit is perfect for making things like cobblers, crisps, smoothies, quick frozen yogurt, and fruit sorbet. If you haven’t frozen fruit before, it really couldn’t be easier. Wash and dry the fruit, chop it if it’s large (I don’t usually chop my strawberries, but things like peaches, mangos, and bananas get chopped), arrange the fruit on a large baking sheet so the pieces don’t touch, and freeze it completely before transferring the pieces to plastic bags or freezer-safe containers for storage in the freezer.
Homemade frozen yogurt is definitely one of my favorites and the method I use to make it is so easy – no ice cream maker required! I make a few different variations of fro-yo and fruit sorbet with different types of fruit, but strawberry is always a crowd-pleaser.
In this recipe, the slight tang from yogurt is the perfect balance to honey’s sweetness, and it complements the flavor of strawberry wonderfully. Chocolate chunks add pops of contrasting flavor and complexity, and give it an indulgent feel.
It’s a really lovely dessert for a warm day when you want just a little something sweet but not heavy.