sprinklefingers

…that you can use your strawberry compote & strawberry syrup.

compote

• warm a scoop or two, serve it over ice cream
• homemade ice cream: as your cream base is swirling in your ice cream maker, mix in a few scoops of the compote
• slather it on a thick slice of artisan bread with butter
• mix into your morning oatmeal
• mix into plain greek yogurt
• plop a dollop onto your granola
• mix a bit with cream cheese = the most delicious strawberry cream cheese, ever
• add some to your cottage cheese
• serve along side seasoned ricotta cheese - add in some perfect bread/crackers

syrup

• use in place of maple syrup on pancakes & waffles
• pour a bit into a champagne flute and top with bubbly (cava or prosecco or champagne!)
• pour a bit into a glass and top with bubbly water (for those non-drinkers out there)
• use in place of flavored syrups in all your mixed drinks
• stir into oatmeal
• warm the syrup a bit and serve it over a brownie sundae
• use a drip or two to flavor your daily 8 glasses of water
• add a bit to steamed milk for a delicious strawberry steamer

and when all else fails: eat the compote with a spoon and drink the syrup straight.

or, if you’ve got too much of both and don’t think you can use it all within a few weeks, freeze it! both the syrup and the compote can be frozen in any freezer-safe jam jar. when you’re ready to use it, simply defrost in the fridge overnight.

just kidding about that last part, but it is so delicious that i know you’ll be tempted.