In honor of National Strawberry Month and the warm weather approaching as summer is on the horizon here are a few refreshing strawberry recipes that are good for you!
Strawberry Slushy
Ingredients:
6-10 ice cubes
20 strawberries (give or take…we do not actually count them out)
½ cup frozen limeade drink
Water
Directions:
Place ice in your blender and pulse to crush.
Add in the rest of the ingredients and blend until thick.
Serve with a straw and spoon! This is a recipe my family makes several times throughout the summer months. It is low in calorie, non dairy, refreshing and simple.
Spinach and Strawberry Salad
By: JerJer on All Recipes.com
Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Directions
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
This is always a crowd pleaser at bridal and baby showers or any pot luck I attend.
Strawberry Granita
Ingredients:
1 pound fresh strawberries, rinsed and hulled
3 tablespoons granulated sugar
1/2 cup water
1 teaspoon lemon juice, optional
Directions:
Wash, hull, and slice the strawberries. Place sliced strawberries in a large bowl. Toss the strawberries with the sugar; let stand for at least one hour at room temperature, or up to four hours. The strawberries will be very juicy.
Puree the strawberries and their juices with the water in a blender. Taste and add fresh lemon juice, if desired. At this point, if you want, strain out any seeds.
Pour strawberry mixture into a 13×9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy (be sure to scrape the ice crystals off the sides and into the middle of the pan) about 45 minutes.
Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or overnight until frozen solid.
When ready to serve the granita, remove from freezer. Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry red crystals.
For more ideas and suggestions on Strawberry Granita click HERE.