The flavors of Springtime…asparagus, artichokes, fava beans, rhubarb, spring onions, new potatoes, garlic scapes, radishes, lettuces, green peas, morel mushrooms, and of course, strawberries. Nothing says spring like strawberries. Remember the rule about strawberries…if they don’t smell wonderful, they won’t taste wonderful. So I get excited at at the farmers market this time of year and invariably end up buying way more fresh, fragrant strawberries than we can actually eat. So here I offer a solution, Strawberry Pomegranate Sauce. It’s a 10-minute, no-cook recipe that you can use swirled into your yogurt at breakfast (as shown above) or as a wonderful topping for ice cream, waffles, angel food or pound cake, etc. Adjust the sweetness based on how you plan to serve it and the sweetness of your berries. Recipe from Fine Cooking May 2013. Enjoy!
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3 Tbs. agave nectar; more to taste
2 Tbs. pomegranate molasses
1-1/2 Tbs. lemon juice
1 tsp. lemon zest
In a blender or food processor, combine the strawberries, agave nectar, pomegranate molasses, lemon juice, and lemon zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like. Cover and refrigerate for up to 5 days. Serve chilled or at room temperature.
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