Sunny days are perfect for strawberry sundaes
3 cups (420 g) fresh strawberries, hulled and halved 1/3 cup (70 g) sugar
Want a true taste of summer? Take the family on a road trip to a U-Pick strawberry farm. Some are just a half-hour drive from the city, and the outing will give your kids both the pleasure of tasting fresh-picked strawberries still warm from the sun, and a sense of where food comes from.
You return home, arms loaded with juicy berries, and ready to cool off with this sundae!
As for the special syrup, get ready to surprise everyone’s taste buds thanks to a touch of balsamic vinegar — the secret behind the hint of acid and rich layers of flavour. Paired with vanilla ice cream, it’s literally better than a cherry on top.
Strawberry Sauce Balsamic Syrup
1/3 cup (75 ml) maple syrup 1/3 cup (75 ml) balsamic vinegar
Sundae
24 fresh strawberries, sliced 1/2 cup (125 ml) 35% whipping cream 1 tbsp (15 ml) sugar 4 cups (1 L) vanilla ice cream
Strawberry sauce
In a saucepan, combine strawberries and sugar. Bring to a boil over medium heat, stirring frequently, and let simmer for 6 to 8 minutes. In a blender, purée until smooth. Strain. Let cool.
Cover and refrigerate for 1 hour and 30 minutes. To speed up cooling process, place in freezer, stirring frequently until it is at room temperature. Add sliced strawberries and stir well. Set aside.
Balsamic syrup
In a saucepan, bring maple syrup and balsamic vinegar to a boil. Cook until a candy thermometer reads 225°F (110°C), about 5 minutes.
Remove from heat and transfer syrup to a bowl. Let cool and cover.
Sundae
In a bowl, whip cream with sugar. Keep in refrigerator until ready to serve.
In six cold sundae glasses, spoon half of strawberry mixture, cover with a scoop of ice cream and drizzle with balsamic syrup. Continue with another scoop of ice cream, remaining strawberry mixture and top with whipped cream. Finish with a drizzle of balsamic syrup.