tomatoes
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Post by tomatoes on May 2, 2018 21:11:32 GMT 10
Has anyone used dehydrated strawberries in anything?
I freeze a lot of strawberries and these go in smoothies or turn into strawberry sauce for pancakes/semolina/rice pudding. These are our main uses of strawberries, and frozen works well for these.
I’d love to take up less freezer space though. I currently don’t have enough space for freezing enough strawberries when they’re cheap to last the year - we have a lot of strawberry sauce.
I tried bottling them but bottled strawberries are not that great. (Of course, jam is good, but you only need a certain amount of jam. I also have some combined with other fruit for pie filling which worked well.)
I dehydrated a heap, and they’d be good added to a granola or something, but I had hopes of being able to turn them into strawberry sauce but just tried it and it wasn’t very successful.
So - If you dehydrate strawberries what do you use them for? What is your favourite way to preserve strawberries?
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Post by Peter on May 2, 2018 21:16:26 GMT 10
I've eaten them just as dried strawberries before. Too sweet for my taste, but each to their own. I love the rice pudding idea... I guess that if it's blitzed into powder it could be sprinkled onto ice cream, mixed into smoothies, etc. Or you could skip the whole freezing & dehydrating ideas and make strawberry wine... www.homebrewit.com/two-strawberry-wine-recipes
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tomatoes
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Post by tomatoes on May 2, 2018 21:18:51 GMT 10
Like the idea of the wine, but probably won’t work as a sub for strawberry sauce at breakfast time!!!
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Post by Peter on May 2, 2018 21:24:14 GMT 10
Wanna bet? LOL
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tomatoes
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Posts: 1,065
Likes: 1,089
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Post by tomatoes on May 2, 2018 21:26:16 GMT 10
Wish I’d dehydrated rhubarb too - “The Dehydrator Bible” has a recipe for Strawberry and Rhubarb Tarts.
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Post by Peter on May 2, 2018 21:30:11 GMT 10
That reminds me - one thing I love making in the winter time is a sauce using mixed frozen berries (although I reckon it'd work well with any one type of berry).
Put a decent couple handfuls of berries along with the same amount by weight of castor sugar into a saucepan. Cover with port. Simmer until it's a thick sauce (or until you lose patience and can't wait any longer). Remember - the longer it simmers, the lower the alcohol content.
Excellent on ice cream, cheesecake, pancakes, etc. Use instead of sugar in a mojito for a berry mojito (awesome in summer). I've been told it's great with chocolate cake but I find it too strong a conflict of flavours (although white chocolate would work).
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tomatoes
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Post by tomatoes on May 3, 2018 8:09:17 GMT 10
I buy the strawberries - preserve them because we use a lot of strawberries in the off season and to stockpile. I’m not sure we could go without strawberry sauce for most of the year!! I just wish there was a good way besides the freezer.
I did just find a recipe for a strawberry leather that you mix with boiling water to make strawberry sauce!! Sounds promising if it works. (Generally prefer pieces of strawberry in our sauce but could be worth doing some this way.)
(The book also had a recipe for dehydrated hommus! I know hommus is easy to make but the idea of just mixing half a cup of powder with water and ending up with hommus is very appealing.)
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Post by Peter on May 3, 2018 21:42:59 GMT 10
Feel free to share the dried hommus recipe...
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tomatoes
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Post by tomatoes on May 5, 2018 8:44:28 GMT 10
Feel free to share the dried hommus recipe... I’ll put it in a new thread to make it easier to find later
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