The Daily Dish

Strawberries Jupiter
By Annie Copps

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Why would anyone in New England eat a strawberry in February? I wait all year for strawberries. I know the season is brief, but I eat my fill. I bake pies and tarts. I make jam. I eat them out of hand. I make ice cream. I freeze them. It’s one of the season’s greatest gifts. There’s nothing like a tart, or this wonderful recipe for Strawberries Jupiter, made with ruby-red strawberries still warm from the sun, just bursting with sweet juice!

1-1/2 quarts fresh strawberries
1/4 to 1/2 cup sugar
1 10-ounce package frozen raspberries
1 tablespoon orange liqueur
1 teaspoon lemon juice
Chopped pistachio nuts
Fresh mint sprigs

Wash and hull the strawberries and dry them on paper towels. Slice the berries, cover with sugar, and chill for several hours. Purée the raspberries in the blender and strain them to remove the seeds. Add the orange liqueur and lemon juice and chill. Just before serving, ladle over the strawberries and garnish with pistachio nuts and sprigs of mint.

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.


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