Thursday, April 18, 2013

Strawberry Sparkle Juice

Amidst my cookbook habit and penchant for Pinterest recipes, sometimes I need to take a step back and remember what this blog is all about. Food is always on my brain. I love trying out new recipes and sharing old family favorites here on Kid Cultivation. I get all worked up over taking a truly decent food photograph. But really, truly, when it all comes down to it, the reason this blog exists is because of three inquisitive, discerning, droll little beings, none more than 4 feet tall.
Bean received this sweet cookbook for her birthday last month. And it is a cute book, conveniently partitioned into age-based sections with varying degrees of recipe complexity and likelihood of flesh wounds and third degree burns. She was immediately drawn to a cheery pink fruity beverage and wanted to make it. Now.
And here's the ugly truth. I didn't want to make it. 

All it involved was hulling and crushing strawberries to a pulp, pouring in some orange juice, a splash of seltzer and stirring. Any reasonable and not otherwise occupied parent, I'm sure, would have succumbed immediately to the sweet request which came complete with a please and a smile. But it was the witching hour...homework to be done, laundry to be folded, dinner to be made, piano to be practiced, lunchboxes to be unpacked, washed, and repacked. I didn't feel like splattering strawberry juice all over the counters.

But I did. I fought my very grown-up (and totally not fun) urge to pull out the blender and whip it up in 20 seconds for her and instead pulled out the bowls, measuring cups and potato masher. And of course she loved every second of it. Sometimes practical and efficient are not the words of the day. Sometimes we just need to make a mess. Thanks for the reminder, Bean.
Hulling some berries
Strawberry Sparkle Juice
adapted from Cook School

2 cups fresh, ripe strawberries
1 cup orange juice
1 cup seltzer (or plain water for the bubble-averse)

Rinse the berries and place in a large bowl. Use a potato masher to grind them to a pulp.
Use a sieve to strain the strawberry juice into a pitcher or second bowl.
 Pour in the orange juice and seltzer (or water). Stir gently and pour into glasses. Drink her down!
Once I got over myself, Bean's project turned out to be the perfect after school activity. I mean, just check out Roo's enthusiasm.
Forget two thumbs up, that's two arms and two legs up!! They were so excited and pleased with themselves for doing it all on their own. Totally worth the 15 minutes of mashing and washing dishes.
Go ahead. Make the mess. Your kids will thank you.

1 comment:

  1. Xawaash Spice

    Cool Off with Strawberry Vanilla Bean Popsicles :
    Strawberry season is upon us and a delicious way to enjoy this berry is combined with the rich, comforting flavors of real Tahitian vanilla beans and pure organic cane sugar. Popsicles are a favorite summertime dessert and this recipe is a perfect way to enjoy strawberries.
    If you have ripe bananas, reduce the strawberries to 2 cups add one banana to the recipe. We recommend using coconut cream if you prefer a vegan variation.


    Ingredients
    3 Cups ripe strawberries
    1 Cup cream or coconut cream
    1 Ounce USimplySeason Vanilla Bean Sugar
    Directions
    Rinse 3 cups of ripe strawberries, cut off tops and add to blender with 1 cup cream and 1 ounce of USimplySeason Vanilla Bean Sugar (use more or less to taste). Blend until smooth. Pour mixture into popsicle molds and freeze. To serve, rinse warm water over outside of mold & slide out popsicle. Smile and enjoy.
    Makes about 6 servings

    Contact Us:>
    website: www.usimplyseason.com
    Call: 888-243-7770
    Address:
    Amboseli Foods
    569 South 600 West #102
    Salt Lake City, UT 84101

    ReplyDelete