Makes: 4 cups Prep Time: 15 min
These delicately, heavenly berries were first featured in our 1981 catalog next to our Lemon Rum Sunshine Cake. So many years later, we still love the subtle flavor of aniseed that elevates these berries. You'll find a lot of different uses for them! Layer strawberries and blueberries in a wine or cocktail glass for a festive Fourth of July dessert, or serve them with a traditional cheesecake and dark chocolate sauce.
4 cups of sliced strawberries (about 2 pints)
½ cup water
6 Tb granulated sugar
1 Tb aniseed
½ tsp lemon juice
Place aniseed in a small cheesecloth bag (a reusable tea bag works well, just close tightly). Combine water, sugar, aniseed and lemon juice in a small pan.
Bring to a boil.
Cook 5-7 min, then allow to cool slightly.
Pour mixture over sliced strawberries and mix gently.
Marinate overnight (with the bag of aniseed still in the mix). Don’t worry if a few seeds escape the bag.
Before serving, remove the bag and stir the berries. Spoon over lemon cake, cheesecake, vanilla ice cream, or layer with whipped cream. We love these with our Lemon Rum Sunshine Cake.
You can also use this marinade on a mix of blueberries and strawberries. These berries have a subtle, heavenly flavor, accenting your dessert. They are not strong or overwhelming.
Try serving this recipe with our Lemon Rum Sunshine Cake.
Did you make it? We'd love to see it!
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