Recipe: (Italy) Strawberries in Syrup

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

May 23, 2012

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Strawberries in Syrup
Region: Italy
Category: Desserts
Season: Any
Difficulty: Easy but takes non-working time

When strawberries are in season and not expensive we buy tons of them and prepare them in this way, keeping the refrigerator full.

Yield: Makes 4 to 6 servings
Preparation Time: 5 minutes plus 8 hours resting time

2 quarts strawberries (about 1 1/2 pounds), trimmed, rinsed, and halved or quartered

5 tablespoons or more sugar

1 teaspoon freshly squeezed lemon juice (optional)

Toss the strawberries, sugar, and lemon juice, if using, in the morning. Refrigerate and serve at supper.

Posted: 12/13/2006

This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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