Winter Strawberry & Maple Juice

I hardly ever make juices, but there’s a first time for everything. I’m particularly proud of this one because the fresh, winter strawberries are just tangy enough to help along the maple syrup. Winter strawberries are exactly what it sounds like: strawberries that have been harvested in the winter. They tend to be tangier, more tart, and smaller than the ones you’ll find harvested during the summer. I decided to make a juice because I was tired of drinking the same carbonated beverages on repeat, and I knew that if I made it myself, it would taste however my tastebuds wanted it to. This recipe was born out of boredom and boredom comes with the necessity of curing it. I hope you love this juice as much as I did. Please remember that because this is an unpasteurized juice that you’ll be making from home, it’ll only last in the fridge for about two days.

Ingredients:

1 1/2 cup strawberries, sliced and hulled

1/4 cup real maple syrup

1 tablespoon pure vanilla extract

Pinch salt

2 cups water

Directions:

Plop the sliced and hulled strawberries into a blender. Add the maple syrup, vanilla extract, and pinch of salt. Pour in the water. Pulse in the blender and liquefy until turned into juice. Refrigerate until ice cold. Stores for about two days.

Serving Suggestions:

Cucumber sandwich, shrimp cocktail, scrambled eggs.