Fresa Recipes

FRESAS CON CREMA

Steps:

• Slice the strawberries into thin slices.
• Add the sour cream, evaporated milk, heavy cream, sweetened condensed milk and vanilla to a mixing bowl. Beat with electric mixers for 2 minutes.
• Spoon 1/2 cup of fresh sliced strawberries into a cup. Pour 1/2 cup of the cream mixture over the top.
• Serve with whipped cream on top, if desired.Serves 8 (1 cup servings)

FRESAS CON CREMA

Steps:

• In a small bowl, whisk crema, sweetened condensed milk and vanilla. Divide strawberries among 4 serving dishes. Top with milk mixture. Garnish with fresh mint, if desired.

FRESAS CON CREMA

Steps:

• Remove and discard the stems from the strawberries. Slice the fruit into thin slices and transfer to a medium bowl.
• In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together to combine.
• Scoop 1/2 cup sliced strawberries into 6 bowls or cups. Then top each cup with 1/2 cup sweet cream mixture.
• Serve immediately with a spoon or store in the fridge for up to 5 days.

NINA FRESA

Steps:

• In a cocktail shaker with ice combine and shake sugar, vodka, Triple Sec, guava and lime juices, and strawberry puree. Strain into a martini glass and garnish with the strawberry.

FRESAS CON CREMA (MEXICAN-STYLE STRAWBERRIES AND CREAM)

Steps:

• Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
• Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

MEXICAN STRAWBERRY WATER (AGUA DE FRESA)

Steps:

• In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.

ATOLE DE FRESA

Steps:

• Combine the milk, sugar (or piloncillo) and salt in a small pot and over medium-low. Cook, stirring occasionally, until the sugar or piloncillo has fully dissolved.
• Add the masa harina to a medium bowl and add the hot water, 1 cup at a time, whisking to combine until smooth with no lumps.
• If using fresh strawberries, add 1 to 2 cups of the milk mixture to a blender with the strawberries and blend until smooth. Set aside.
• Whisk the masa mixture into the pot with milk and allow it to come to a simmer on medium-low, while whisking to avoid lumps. Once simmering, cook for 2 to 3 minutes and turn off the heat.
• Whisk in the strawberry powder (or purée) and beet powder, if using, until fully combined. Taste for sweetness and adjust as necessary. It will continue to thicken as it cools. Serve immediately. (Reheat in a pot over low heat or in a microwave, adding a splash of milk to loosen, if necessary. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)