Strawberries with Lemon and Honey

More often than not, strawberries lack the magical flavor of homegrown, especially if they’ve been shipped from afar. Here’s a way to improve them. Once you have a bowlful, use them wherever you like strawberries—on cereal, in shortcake, over ice cream, in a crepe. I like to spoon them over ricotta and drizzle with extra honey.

Strawberries with Lemon and Honey

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Servings

4 people

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Ingredients

• 1 pint (1 pound) strawberries
• 2 tablespoons orange blossom honey
• 3 tablespoons lemon juice, from a Meyer lemon if possible

Ingredients 1 pint (1 pound) strawberries 2 tablespoons orange blossom honey 3 tablespoons lemon juice, from a Meyer lemon if possible

Servings 4 people Print Recipe

Instructions

1. Quickly rinse berries; then turn onto a clean towel and blot dry. Remove stems. Slice into quarters or however you wish. Drizzle honey and lemon juice over them, turn a few times with a rubber scraper, and then cover and refrigerate for 30 minutes or up to a few hours. The juices will run and the fruit will taste surprisingly better.

Recipe Notes

Nutrition Facts

Strawberries with Lemon and Honey

Amount Per Serving

Calories 70

% Daily Value*

Sodium 1mg 0%

Total Carbohydrates 18g 6%

Dietary Fiber 2g 8%

Protein 1g 2%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 70 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 18g carb, 2g fiber, 1mg sodium