Strawberry Tea Slush
Yields 6 cups
Ingredients2 cups water
4 tea bags, regular size
1 1/2 cups frozen strawberries
6 oz. frozen lemonade concentrate
1 cup ice cubes
1/4 cup powdered sugar (can add more to taste if you prefer a sweeter drink)
Start by steeping the tea. In a small saucepan, bring the water to a boil. Take the pot off the heat and add in the tea bags. Cover and let the tea steep for 5 minutes. Remove the tea bags and chill in the refrigerator for at least 1 hour.
Add the chilled tea, frozen strawberries, lemonade concentrate, ice and powdered sugar to a blender and process until the mixture is slushy and smooth. Serve right away and enjoy!
Note: Resist the urge to squeeze those tea bags when removing them. Squeezing releases very bitter liquid into the tea.
Now that you are sippin' on strawberry goodness, want something to nibble on? One of my dear friends brought in this amazing salsa made with not tomatoes, but strawberries to work. Heavenly! This is another treat from Southern Living, found in the March 2012 issue. She didn't have the avocado, but it was still fantastic. The magazine suggests serving this with grilled or pan-fried meats, seafood or poultry aplenty, but it was very tasty on plain ol' tortilla chips. Give it a try, you won't be disappointed.
Yields about 2 1/2 cups
Ingredients1/2 cup red pepper jelly
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon lime zest
1/4 cup fresh lime juice
1/4 teaspoon crushed red pepper
2 cups fresh chopped strawberries
1/3 cup dried sweetened cranberries
1 small avocado
In a medium mixing bowl, whisk together the jelly, fresh herbs, lime zest and juice, and red pepper. Gently fold in the strawberries and dried cranberries. Cover and chill in the refrigerator for at least an hour. Right before serving, dice the avocado and add to the chilled salsa mixture.