Atlantic Canadians are inspired to create special ways to use in-season berries

Locally grown strawberries are the quintessential taste of summer in the Atlantic provinces.

The red berries are small and delicate, with a concentrated tart or sweet flavour and are different from their counterparts flown in from California.

They are found on shelves throughout the year, which are often more prominent than a golf ball.

And while many appreciate the locally grown berries, with families enjoying foraging for the fruit entwined with memories, their season is short-lived. So, why not create new memories with these unconventional recipes shared below?

STRAWBERRY GRANITA

Chef Craig Flinn, from Bedford, N.S., shares a fresh Strawberry Granita recipe that will tickle tastebuds with its icy coolness on any hot day.

He gets his inspiration from his culinary tours across Europe and from working in Switzerland, at the famed Savoy Hotel in London and then in New York until 2001.

That’s when he opened Chives Canadian Bistro, one of the original farm-to-table restaurants in Nova Scotia. He later opened the 2 Doors Down restaurants in Halifax and Dartmouth.

Ingredients

• ⅓ cup white sugar

• 1 cup water

• 1 tsp fresh lime juice

• Pinch of salt

• 2 lbs of fresh

• Strawberries, hulled and cut in half.

Step 1

Add sugar, water, lime juice and salt to a pot and bring to a simmer, stirring until the sugar dissolves; set aside to cool.

Step 2

Add the cut and cleaned strawberries to a food processor along with the cooled sugar syrup and purée until relatively smooth (some small chunks are acceptable).

Step 3

Pour the mixture into a 9 x 13 baking pan and place in the freezer for 45 minutes.

Step 4

Using a fork, scrape the crystals of ice from the sides of the pan and generally give it a good stir. The granita will look a bit slushy at this point. Place back in the freezer for another 30 minutes.

Step 5

Remove from the freezer and scrape the sides again; repeat two or three more times, using the fork to fluff the ice crystals. When the ice crystals have fully formed, the granita will look dry and is ready to serve.

Variations

• The Margarita: add two ounces of Tequila, one ounce of Triple Sec and triple the lime.

• The Caprese: add ¼ cup chopped fresh basil and drizzle with high-quality balsamic vinegar.

• The Mojito: Add two ounces white rum, ¼ cup chopped fresh mint and double the lime.

Flinn notes the granita, which resembles a sorbet, can be used as a garnish on fresh oysters as another fun variation.

STRAWBERRY GARDEN-THEMED DRINK

Frank Zaunscherb, from Lunenberg, N.S., concocted a fantastic bright red strawberry drink with alcoholic and nonalcoholic versions.

Ingredients

• 10 medium-sized fresh local strawberries

• Three ice cubes

• ½ crushed lime juice

• 20 ml (⅔ oz) lavender simple syrup (use to taste)

• Maple syrup (use to taste) 100 ml (3 oz) Canada Dry® Club Soda.

Step 1

Pulse in blender until creamy smooth. Serve in a tall glass with a sprig of mint.

Variations

For the alcoholic version, add 65 ml (2 oz) of Maple whiskey (when using the maple whiskey do not add the 20ml of maple syrup, as mentioned in the ingredients above).

NO-BAKE STRAWBERRY ICE CREAM

On hot summer days, Katherine Bryce recalls picking wild red berries as a child with her family in Corner Brook, N.L. She concocted this dessert for her children when they were small to teach them kindness and compromise.

Ingredients

• One can of condensed milk

• 5 cups of heavy whipping cream

• Finely cut strawberries (add amount desired).

Step 1

Blend the whipping cream and condensed milk in a mixer for three minutes, then add the strawberries and mix for another two to four minutes.

Step 2

Chill mix thoroughly for at least two hours (overnight is best).

Step 3

Pour mix into an ice cream maker, turn on the machine and churn (according to the manufacturer’s directions) for 20 to 25 minutes.

Step 4

When ice cream is softly frozen, serve immediately or place in the freezer to firm for two to three hours.