no more boo-bee-bees, mommy. ::::
I have too many late summer strawberries, almost ready to shrivel, darkened red and drying skin. Even the kids aren’t interested anymore; they gravitate toward the novelty of my peach sauce.
“Mommy, I don’t want any more strawberries,” Peach says, wrinkling up her nose.
“No boo-bee-bees, Mommy,” Grub tells me. Blueberries are out, too.
What better way to rescue these cosmetically-challenged, underappreciated berries with a muddle, a mash, and a swim in some alcohol. And some vinegar. Vinegar? Strawberries, balsamic vinegar, lime, and a grind of black pepper are a great mix: sweet, tangy, sour, and spicy. Put on the “beer goggles” for this one, people. Your friends won’t know how ugly your fruit is (and perhaps some other things, too, after a swig of gin)!
- half of a fresh lime, cut into two wedges
- 5 cucumber wheels
- 2 fresh hulled strawberries (or one if your berries are large)
- 1 tablespoon simple syrup
- ½ teaspoon balsamic vinegar
- ¼ cup gin (I used seltzer water make to an alcohol-free version)
- freshly ground black pepper
- crushed ice
- Mash lime wedges, 3 cucumber wheels, strawberries, simple syrup, and balsamic vinegar a few times to release oils and juices.
- Add gin (or seltzer water) and mix.
- Pour into serving glass, fill halfway with crushed ice, stir, then add more ice.
- Sprinkle with freshly ground black pepper.
- Garnish with two cucumber wheels.
- I served this with a spoon, so fishing out the muddled strawberries and cucumbers was easier.
- A rockin' variation: use peaches instead of strawberries. Summer in a glass! It's yet another use for my peach sauce from the last post.