Strawberry Honey Soda Recipe By Tasty

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

STRAWBERRY HONEY SODA RECIPE BY TASTY

Steps:

• Add the strawberries to food processor and purée into a smooth paste.
• Add the strawberry purée to a small saucepan with the simple honey syrup. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
• To serve, mix 1-2 tablespoons of strawberry syrup with 8 ounces of seltzer water in a glass over ice.
• Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
• Enjoy!

HONEY LAVENDER SODA RECIPE BY TASTY

Steps:

• Add the simple honey syrup and lavender to a small saucepan. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
• To serve, mix 1-2 tablespoons of honey lavender syrup with 8 ounces of seltzer water in a glass over ice.
• Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
• Enjoy!

STRAWBERRY PANNA COTTA RECIPE BY TASTY

Steps:

• Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
• Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
• While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
• Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
• Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
• Transfer to a blender and purée until smooth.
• Return to the pan over medium heat until just under a boil, about 5 minutes.
• Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
• Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
• Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
• Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
• Garnish with mint sprigs, if desired, then serve.
• Enjoy!

OLD-FASHIONED STRAWBERRY SODA

Steps:

• In a blender, combine the milk, strawberries, ice cream, sugar and food coloring if desired; cover and process until smooth. Pour into chilled glasses. Add ginger ale and serve immediately.

STRAWBERRY-MINT SODA

Steps:

• Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.