Photo: Jennifer Causey; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Brighten your morning routine with a shot of strawberries in your orange juice. Pureed berries add a pretty pink hue and extra dose of tangy sweetness to plain old OJ. While you can use perfectly ripe berries to make the puree, this recipe is a smart way to make good use of that handful of berries that is a little overripe or bruised. (Because the berries are pureed in the butter, it doesn’t matter if they are a little overripe. Just avoid any brown or moldy spots.) The quality of the orange juice will make or break this recipe. Squeeze your own juice (4 medium-size oranges will make about 2 cups of juice) or use a good-quality all-natural orange juice.
How to Make It
Puree the chopped strawberries in a food processor or blender until smooth, about 1 minute. Pour the berry puree through a fine-mesh strainer and discard the seeds, reserving the juice. Stir the strained berry puree into the orange juice. Serve immediately or store in the refrigerator up to 2 days.
