I’d bought a large punnet of strawberries at my local farm shop this weekend. When I say punnet, I really mean a basket.
I’d already started on a low carb diet, which means limiting fruit such as strawberries, but I couldn’t resist.
Strawberry jam was the fate for most of the strawberries. And strawberry puree for the freezer. But I hankered after making strawberry sugar. I’m sure I’ve seen strawberry sugar in a book or on a blog recently, but couldn’t find it.
So, I winged it.
I poured a whole load of sugar into a bowl, about 5oz. Then I squeezed a single strawberry through a sieve onto the sugar. I mixed it all up with a fork, until the strawberry squishiness was distributed evenly through all the sugar. I added some extra sugar to absorb all the juice.
The sugar was quite moist (of course) so I left it out in the warm sun to dry. Luckily we didn’t have the monsoon downpour that Edinburgh had, we were bathing in glorious sunshine. After an hour or so, I stirred the sugar again – it had all stuck together and needed breaking up a bit. And again after another hour.
And there it was. Softly pink strawberry sugar, sweetly smelling and delicately flavoured.
I used it to make a sponge cake for Thomas’s birthday. And it was tasty tasty.