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Nothing says spring like strawberries. Every spring before my own strawberries ripen in June, I buy entire flats of berries, the first fruits of the new season, so that my kids can gorge themselves. My 6-year-old told me that there would always be more room in his belly for berries. I actually believe him.
However, after the first flat has been consumed, and the children begin to eat fewer of them, there are finally some spring strawberries left for me.
That means I get to partake in another summer tradition: strawberry-infused wine. There are two parts to this recipe, each a week apart, but both well worth the wait.
Week 1 you’ll need:
Week 2 you’ll need:
Begin by picking out a white wine you like. Choose a moscato for a sweet dessert, or a chardonnay for a refreshing pick-me-up on a warm summer’s day.
Now, wash and slice a pint of fresh strawberries. Put them in a container with a lid you can seal, and pour the entire bottle of wine over the top. Refrigerate it for a week (or two).
The waiting is almost done! Pull the container out of the fridge. Pour the wine through a sieve into a pitcher. Save the strawberries, too!
Pour yourself (and your guests — it’s a shame not to share this) a glass of strawberry wine. Keep in mind that the strawberries will absorb a great deal of the alcohol, so they will have a strong taste while the wine becomes a less-alcoholic punch.
Now, slice the cake. Place the slice on a serving plate and arrange the strawberries on top. Add a dollop of whipped cream, and dessert is done. Keep some fresh strawberries on hand for the kids — they won’t care for the strong alcohol flavor of the soaked berries.
Take your wine and shortcake out to the patio and enjoy the best parts of spring!