Food You Can Eat: Strawberry Simple Syrup, Sauce, and Vinaigrette

Strawberries are a happy food. We could all use a little happy, yes?

Strawberry Simple Syrup:

Add 2 cups sugar, 2 cups water, 1 pint strawberries halved and hulled to a saucepan (reserve a few for garnish). Bring sugar, water, and berries to a boil; turn down to simmer and cook until thickened. Refrigerate.

Use it how? Strawberry Gin and Tonic or Vodka and Tonic: Fill a highball glass with ice. Pour in 1 ½ oz gin/vodka, ½ oz fresh lime juice, and ½ to 1 oz strawberry syrup. Add a dash of orange bitters or a few drops of orange liquor. Stir well. Fill to top of glass with tonic water, stir, garnish with a strawberry.

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Strawberry Sauce:

Combine 2 pints halved and hulled strawberries, ¾ cup sugar, and 1 tablespoon lemon juice in a saucepan. (Reserve ¼ to 1/3 of berries for garnish.) Bring to a gentle boil over medium heat and cook to a syrupy consistency. Add to your blender and purée until smooth. Add water a bit at a time if sauce is too thick for your taste. Add back in reserved berries and refrigerate.

Use it how? On ice cream, shortcake, pound cake: Pour that sauce on!

Strawberry Vinaigrette:

Add 1 pint strawberries halved and hulled (reserve a few for garnish), 4 tablespoons honey, 4 tablespoons apple cider vinegar (could also use plum vinegar), 4 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon ground black pepper to blender. Blend till smooth, refrigerate.

Use it how? On any salad: I like it on a mix of spinach, kale, slivered almonds, leeks, and radishes, topped with the reserved strawberries quartered.