Citrus Infused Strawberries Food

STRAWBERRY-CUCUMBER WATER

Steps:

• Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

CITRUS-INFUSED STRAWBERRIES

Steps:

• Combine strawberries, sugar (or other sweetener), Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl.
• Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes.
• Serve with a dollop of lightly sweetened whipped cream.

GINGER SOUR CREAM BUNDT CAKE W/GINGER-INFUSED STRAWBERRIES

Steps:

• Position rack in center of oven and preheat oven to 350°F.
• Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
• Sprinkle turbinado sugar over butter in Bundt pan
• Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
• In mixer, add 1 C softened butter, mix until smooth.
• Add 2 C sugar, mix about 2 minutes.
• Add eggs one at a time, mixing well in between each egg.
• Beat in 1 large egg yolk and vanilla.
• Add flour mixture in 3 additions.
• Alternate flour with adding sour cream in 3 additions.
• Mix in crystallized ginger.
• Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
• Bake until light brown, about 55 minutes.
• Transfer to rack, cool 15 minutes.
• Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
• Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
• Cool completely.
• For strawberries:.
• Combine ginger, water, sugar, and lemon juice in small saucepan.
• Bring to a boil over medium high heat.
• Boil until mixture is reduced, about 4 minutes.
• Remove from heat, cool to room temperature.
• Place hulled and cleaned strawberris into a medium bowl.
• Strain ginger water and pour over the berries.
• Cover and chill at least one hour.
• Cut cake into slices, add berries with syrup.
• Garnish with mint leaf.

ICED STRAWBERRY TEA

Steps:

• Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.