With the rest of the family being in the UK at the moment, it’s been quite a task keeping up with all the ripening fruit. There’s still sweet cherries needing picked (tomorrow!) but I keep getting distracted by the strawberries. Today there were so many I really had to do something with them other than just eat my breakfast in the strawberry patch or they would start to go rotten.
It was far too hot a day to make jam so it had to be juice.
Here’s the recipe.
- Roughly 1½ litres of hulled, halved and quartered strawberries
- 2 elderflower heads
- Freshly ground black pepper
Pour about 150-200ml boiling water onto the elderflowers and leave them to steep until the water is cool. Meanwhile prepare strawberries and sprinkle them with black pepper. It may seem an odd combination, but black pepper really brings out the flavour of strawberries.
When elderflower water is cool, sieve into the strawberries and liquidise. Dissolve honey to taste (I used 3 desertspoonfuls of lime blossom honey) in a little hot water and add to the juice. Chill and serve.