Strawberryjulius Recipes

STRAWBERRY JULIUS

Steps:

• Combine all the ingredients in a blender and blend until smooth. Make sure to blend long enough to smash the strawberries until there are no chunks left. Pour into a glass and enjoy! If the drink is too thin, add a bit more ice. Too thick? Add a tablespoon or two of milk.

STRAWBERRY JULIUS

Steps:

• Slice up fresh strawberries until you have enough to fill a one cup measure.
• Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug.
• Add rest of ingredients.
• Blend until smooth.
• You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes.
• I only leave out the ice cubes because my food processor can't handle hard ice.
• Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.

STRAWBERRY JULIUS

Steps:

• Place all ingredients into a blender and mix until well blended. Serve in a tall glass with a straw.
• Sometimes I will add orange slices, bananas, or blueberries if I have some extras needing to be eaten. I also have made it a bit more like a smoothie by substituting 1 cup vanilla yogurt for one cup of milk. I have also used Splenda in place of the sugar with success.

STRAWBERRY OJ

Steps:

• Add the frozen strawberries and orange juice to the carafe of a blender and blend until smooth. Pour into 2 tall drinking glasses and garnish with an orange wheel.

STRAWBERRY JAM

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

STRAWBERRY JULIUS RECIPE - (4.4/5)

Steps:

• Slice up fresh strawberries until you have enough to fill one cup. Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug. Add rest of ingredients and blend until smooth. You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes. I only leave out the ice cubes because my food processor can't handle hard ice. Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.