Okay, my last strawberry post for a while—I promise. My post about strawberries and melon got me thinking about how much the French like to pair strawberries with roses.

Rose syrup never seems to overpower a strawberry; if anything, it tends to make a strawberry taste more like itself. I’ve seen strawberry-rose macaroons, strawberry-rose tarts, strawberry-rose pastries and strawberry-rose sorbets. Rose praline tiramisu made with strawberries. Panna cotta doused in a rose syrup-flavored strawberry “soup” and garnished with crystallized rose petals. Strawberries suspended in rose-flavored gelatin.

All of those involve some serious doing, but If you want to test drive the flavor combination before embarking on something so time-consuming, toss sliced, sugar-dusted strawberries in a little rose syrup, then chill until you’re ready to eat them so that the flavors can blend. Add a dollop of rose syrup-perfumed whipped cream and serve with a praline or macaroon or nothing at all.

Or you can try making instant frozen strawberry yogurt with a dash of rose syrup (and garnish it with crystallized rose petals if you have some on hand or are in the mood to make some yourself).

The recipes below all approach the strawberry-rose combination in interesting-looking ways. Any other rose-strawberry dishes I missed here?

Recipe: Rosy Strawberry-Rhubarb Pavlova (Sweet Napa)
Recipe: La Palette’s Strawberry Tart (mix, mix… stir, stir)
Recipe: Spring Salad With Strawberry Vinaigrette (Straight from the Farm)

Posted by kristin in recipes, personal, ingredients | | Subscribe to this feed