Roasted Strawberries have an intense, concentrated strawberry flavor. By roasting them, you remove a lot of the moisture which allows them to be frozen in ice cream and remain soft and pleasant, not hard bits of ice. These are great on pound cake, toast, milkshakes, and shortcake. I use powdered sugar and a little orange liqueur to really add a punch to the syrup. You’re going to like this recipe, a lot!
This is a simple 3 ingredient recipe that takes no time and always has great results.
Roasted Strawberries came about for me when I found myself with 8 pounds more than what we needed for the hotels July 4th picnic buffet.
They were perfect, ripe and were going to go bad if we didn’t figure something to do with them. So, I roasted a couple of pounds to experiment with a roasted strawberry ice cream and it turned out amazing.
Roasting allows the strawberries to remain soft even when frozen instead of the usual strawberry ice cream that they are like little crunchy chunks of ice.
Here’s how I did it:
- 1 lb strawberries, quartered
- 3-4 tablespoons powdered sugar (depends on how sweet the berries are)
- 1 oz Orange liqueur (optional)
-Preheat oven to 350F
-Place all ingredients in a shallow casserole dish, mix well
-Roast for approximately 1 1/2 hours