Hopped Strawberries
Perfectly ripe, beginning of Spring strawberries are amazing. Adding hopped sugar and a splash of Witbier makes these Hopped Strawberries a delicious addition to any Beer Cuisine feast!
| Servings | Prep Time |
| 4cups | 5minute |
| Passive Time |
| 15minute |
|
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Ingredients
- 2pint strawberries, ripe,washed, top removed and sliced
- 2tablespoon Hopped Sugar,recipe HERE
- 1tablespoon Witbiersuch as Allagash White or other Witbier
- 1pinch salt, kosher
Instructions
- Rinse and drain the strawberries in cold water. Trim off the top stems and surrounding leaves with a paring knife. Next, set each strawberry point side up and cut four or five slices down the length of the berry. Repeat with remaining berries. Place into a bowl.
- Add the Hopped Sugar (or regular sugar), along with the Witbier and salt. Gently toss the berries with a spoon until evenly coated. Allow the strawberries to sit for 30 minutes to fully macerate. If not using right away, cover with plastic wrap and refrigerate until ready to use. These are best within 12 hours, the longer they sit the more the texture begins to deteriorate.
- To Make a Hopped Strawberry Shortcake with Witbier Curd take a Barley Shortcake, layer it with Hopped Strawberries, Witbier Curd and top with either a Whipped Yogurt or Malted Whipping Cream.