Homemade Berry Syrup

 1 C Granulated Sugar

1/2 C Water

1/2 C Berries (fresh is best, frozen tends to be a bit tart)

Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves

Add the berries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds and skins (if any) are strained out

Allow to cool. It will thicken as it cools, then place in the fridge. 

Pink Drink 1 & 2

 Ingredients:

1 Crystal Light Wild Strawberry individual pkg

1/2 C Coconut Milk

Freeze Dried or Fresh Strawberries

Ice

Place Crystal Light Wild Strawberry package into the bottom of a cup, fill with approximately 3:1 juice to milk ratio. Add desired ice. I like this one, the boys and Todd aren't fans

#2

Ingredients:

1 C White Cranberry Strawberry Cocktail (Ocean Spray makes it)

1/4-1/2 C Coconut Milk 

​Freeze Dried or Fresh Strawberries

Ice

​Pour White Cranberry Strawberry Cocktail into cup, then add coconut milk. Then add your ice. The boys liked this one a lot more, but it has quite a few more calories. 

Tropical Strawberry Paradise

 1 C Sprite 
1 TBsp Strawberry Purée 
1 TBsp Coconut Syrup
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1 TBsp Heavy Whipping Cream (Optional)
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Ice
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Mix all together. This one can also be used in water instead of Sprite for a yummy flavored water. When I mix it with Sprite, I like the cream, when I mix it with water I don’t like the cream with it. 

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Berry Base Protein Smoothie

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This is a pretty flexible base when making a fruit protein smooth. The consistency of your smoothie will change with different sizes of fruits, and the type of your blender. This is just a base ratio 
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2 C Apple Juice or Orange or Pomegranate- not from concentrate 
3 C Frozen Fruit (we usually do 1-2 C Strawberries, and 1-2 C Peaches)
1-2 C Spinach or Kale
1-2 Scoops Vanilla Protein
1 tsp Vanilla
1/2 tsp salt 
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Optional:
1 TBsp Agave or Honey
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Blend until desired consistency. 
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Other fruits we have used:
Pineapple
Banana

Watermelon 

​Blueberries
Dark Cherries
Açaí packets
Goji berries (these are dried not frozen)

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Strawberry Peach Jam

This jam is SO good! My boys even like it!

STRAWBERRY PEACH            JAM

Makes approx. 15 half pint jars

INGREDIENTS

4 pounds ripe peaches (I used nearly 6 pounds)

7 cups granulated sugar, divided

8 cups fresh strawberries, rinsed, hulled, and quartered lengthwise

1/2 cup fresh lemon juice

1 Tbsp. butter

PROCESS

1.  Put large canning pot of water on to boil.  When boiling, add half-pint jars and boil 10 minutes.  Turn off heat and allow jars to sit in hot water until needed. Simmer lids in a separate pan then turn off heat and allow to sit until needed but remove screw tops to dry towel.

2.  In a separate pot of boiling water, blanch peaches in batches for 60 seconds then transfer to an ice bath.

3.  Peel and slice peaches into a large non-reactive pot. 

4.  Add 3 1/2 cups sugar to peaches and bring to a boil.

5.  Puree peaches and sugar with immersion blender while cooking for about ten minutes over medium heat.

6.  Add strawberries, remaining 3 1/2 cups sugar and lemon juice.

7.  Return to a boil, stirring often, then puree until all is smooth and well blended.

8.  Cook for forty minutes, stirring often so as not to burn on the bottom.  Occasionally skim foam from top.

9.  Remove jars from hot water (I placed mine onto a cooling rack over a cookie sheet to catch drips) then turn heat to high to return canning pot water to a boil for processing.

10. Using funnel, pour jam into sterile jars leaving 1/2 inch of head space.  (I just stop pouring when jam reaches bottom edge of the funnel.)

11. Wipe rims with damp paper towel.

12. Top jars with lids and screw on the covers.

13.  Using tongs, place jars of jam into boiling water and allow to boil gently for 10 minutes.

14.  Remove with tongs to cool on thick towels so jars don't crack on cooler counter top.

15.  You will hear popping as the jam cools.  That is the lovely sound of the jars sealing.

16.  After jars have cooled, tighten screw tops and store on the shelf for one year.

17. Refrigerate once opened.

Rather than doing the whole boiling the jam jars, I just froze them and now they are a great freezer jam!

Enjoy!