Sense of Home Kitchen
The season is off to a very slow start, but I have now begun to preserve a few fruits. This cool spring has robbed some of my enthusiasm for planting and preserving. I finally planted lettuce and radish seeds and just tonight bought the rest of my plants and seeds. The forecast is warning of a possible freeze tonight so all the plants are tucked away in my garage, hoping against hope for at least one warm sunny day this coming weekend.
If I want strawberry smoothies and strawberry bread when the snow is flying I had better get some in the freezer now while the berries are sweet and affordable.
~from the Sense of Home Kitchen~
Serves 4 to 6
1 quart kefir
1 quart strawberries, fresh or frozen
1 to 2 tablespoons honey
If the berries are fresh, wash, hull and slice them in half. Place berries in blender with a little of the kefir and purée, add honey and the rest of the kefir and blend until smooth.
Note: If I have whey left over from making cheese I will substitute whey for some of the kefir. Adding a banana is also good and I often substitute other fruit for the strawberries. Yogurt can be substituted for the kefir.