The trick is to grow up - not old! These strawberries, having survived relentless heat all week, are as sweet as can be. To make popsicles simply hull berries and puree the fruit. Add a touch of sweetness in the form of simple syrup if you think necessary - although we promise that it is not. Freeze puree in a popsicles molds. When frozen solid - remove from freezer, find a sunny rock and let the juices run from hand to elbow. Happy summer.
Berry Salad with Shiso and Umeboshi Plum
End of Summer has us feeling a little black and blue!
- 1 pint blackberries
- 1 pint blueberries
- large handful purple shiso (opal basil makes a good substitute)
- 2 tablespoons umeboshi plum vinegar
- 3 - 4 tablespoons extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Combine berries and shiso in a serving bowl. Douse with vinegar and olive oil and season with a generous amount of salt and pepper. Serve at once.