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  Strawberry Sunshine Soup



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4 cups fresh, ripe strawberries, stemmed and trimmed to completely remove white caps
2 tangerines or sweet oranges, juiced
1 lemon, zested and juiced (preferably a Meyer Lemon)
1 Tablespoon crystallized ginger, finely chopped
1/4 cup sugar
1 dash salt
1 Tablespoon balsamic vinegar

Place strawberries, tangerine and lemon juice in blender and puree until smooth.
Add zest, ginger and sugar; blend until incorporated. Stir in salt and vinegar.
Cover and refrigerate for at least 2 hours in blender container.
Remove from refrigerator and blend again. Taste and add more sugar or vinegar as desired.
Pour into small glasses or bowls. Serve chilled with garnishes.
Cover and refrigerate leftovers.

GARNISH SUGGESTIONS: Slivers of crystallized ginger—Julienned candied orange peel—
Sliced strawberries—Drizzled balsamic vinegar, honey or orange syrup—Spoonfuls of whipped
cream, sour cream or drained yogurt—Mini-scoops of ice cream or sorbet—A crunchy cookie

Copyright © 2012 Stefanie Samara Hamblen