Fruit is a tricky ingredient for a cook because unless you are making dessert, there typically isn’t much cooking involved. I have never claimed to be a baker and repeatedly try to foist the title upon my husband, “Your mom was a fabulous baker, you should be too!” He’s game, usually, which just shows his generosity of spirit.
It’s strawberry season, and a few years ago our new community garden plot came with an edging of those tri-foliate friends. Because they were a surprise and because I can be a lazy gardener, they languished without much care. Despite this, some red fruits managed to escape the onslaught of unchecked slugs and snails. This year, inspired by a friends Instagrammed bounty, and my “old hat” knowledge that even homegrown strawberries can be watery and flavorless, I wanted to enjoy the season with or without meager homegrown findings in hand.
So, this recipe works no matter the strawberry – transcendent and reminiscent of childhood hoarding… or beautiful only on the outside.
MOUNTAIN STRAWBERRY FRAPPE
- 1 lb strawberries – homegrown, farmers market, or store bought
- 1/4 c sour cream
- 1 T pomegranate molasses
- 1 T honey
- 2 oz gran marnier (optional)
- 1/4 c chopped mint, and a few leaves set aside for garnish
- 4 or more ice cubes
Cut off green tops of strawberries. Whirl all ingredients in the blender, garnish with mint sprig.