Muddled Strawberry Cocktail

It is strawberry season. Woot! As such, I make a habit of getting big flats of strawberries at the farmer’s market; sample until you find the tastiest berries at the market, then buy too damned many for your family to consume!

Fresh and crisp, they make an excellent addition to pancake batter, milkshakes, salads, and a bunch of other kitchen creations.

Update: Got a better, more precise recipe. And I found a really excellent stainless steel muddler (see picture at right).

  • Grab yourself a handful of berries or other soft sweet fruit; strawberry, blueberries or mangoes.
  • Throw ’em in a glass and muddle the heck out of ’em!
  • Squeeze in the juice of one fresh meyer’s lemon or drop in one whole meyer’s lemon ice cube (if you have them — I always have ’em on hand)
  • Add about a shot and a half to two of a good tequila (100% blue agave tequila, of course)
  • Add several ice cubes
  • Top with some unfiltered apple cider and a splash of cranberry or cran-raspberry juice

Delicious. Fruity. Refreshing.

As long as they aren’t moldy, I take whatever isn’t eaten by the next weekend and purée them with apples and a bit of lemon juice. Take the purée and dry it in a dehydrator or oven on the lowest settings to produce delicious fruit leather (I dry it to “crispy” so it doesn’t rip my crown out).

One Response to “Muddled Strawberry Cocktail”

  1. ssp says:

    If you have some left over after the cocktails – hmm, Strawberry Daiquiri -, you should try making jam as well. I learned that it’s much simpler to do than I thought and ends up being much nicer than the stuff you buy.

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