Strawberry Jun in June: Summer flavor mmm!

21 Jun

Happy Solstice!

 

I have been fermenting away but too busy to write about it very much lately. I have to confess:  with flavoring I can get rather boring because once I hit on a flavor winner, I tend to make that one over and over until I get sick of it.  This month is the month of strawberries, probably my favorite fruit.  So, naturally, Strawberry Jun is the way to go.  The recipe can’t get any simpler, either:

 

English: A home-grown Camarosa cultivar strawberry

 

 

Fresh Strawberry Jun

 

1.  Brew your jun.  (See my jun 101 post.)

2.  When the jun is ready for consumption, fill a serving bottle  1/4 full of fresh, quartered strawberries.  Cover the chopped strawberries with jun to the top of the bottle.  (You could bottle your jun in portable pint sized containers for on-the-go, or make a larger batch of flavored stuff in 1-2 quart sizes to keep in the fridge.)

3.  If you are feeling more adventurous, add about 1 tsp of fresh grated ginger per pint.

4.  Put it in the refrigerator.

5.  Wait at least one day for the flavors to merge, and then consume!  You can eat the strawberries straight out of the brew.  They make an attractive addition to the bottle.

I don’t have a real picture to show you, because I CONSUMED IT ALL!  This is my problem with strawberries.  They have a very short shelf life in this house.  In fact, when I’m chopping them for a prepared item, half of them are in my belly before they hit the bowl.

P.S. Two days later, I found a hideaway in the fridge. Here’s your pic!  


 

 

 

 

20140623-181144-65504435.jpg

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