Fresh Strawberries

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Strawberry Lemon Margarita

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Strawberry Lemon Margarita Yum
Did you know everyday is Fruit Smoothie Day ?! Woo hoo, time to forget the summer heat and cool down with a refreshing margarita! I love mixed fruit smoothies and iced drinks!
Course Desserts
Prep Time 15 minutes
Servings
people
Ingredients
Course Desserts
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Combine all in Blender, Serve in a FUN Glass and ENJOY ! Omit the Sparkling Water and you can freeze this drink base to enjoy a fresh strawberry taste later.
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Strawberry Fig Shortcake

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Strawberry Fig Shortcake

Strawberry Fig Shortcake


Try this Strawberry Fig Shortcake! With summer coming up, this sweet treat will be perfect for a BBQ or even to take to the pool. This recipe is surprisingly easy, semi-homemade, and decadent but fresh. Our products included in this recipe include: Black Mission Fig Balsamic Vinegar.

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Strawberry Fig Shortcake Yum
Instructions
  1. Layer shortcake or angel food cake slices on plate.
  2. Top with a couple layers of sliced strawberries.
  3. Top with a dollop of whipped cream.
  4. Drizzle Redstone Black Mission Fig Balsamic Vinegar over layers to taste.
  5. Enjoy!
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Balsamic Vinegar


dark balsamic vinegarsale online olive oilBalsamic Vinegar ProductionOur Production Method

Our Traditional Style Condimento contains less than 5% high quality, barrel aged red wine vinegar from Modena which is added to inoculate the must with pro-biotic (acetic bacteria).  The rest of the volume is wholly comprised of cooked Trebbiano grape must.  The must is made from grapes cultivated in the region of Modena, which are crushed and cooked in the ancient “Traditional Style” in copper kettles, within the region of Modena, Italy.

Cooking in copper kettles to caramelize the grape sugar is more than just a quaint or romantic production step.  Cooking down the grape must in copper is a rare production step which makes a monumental difference in terms of the quality and authenticity of the end product.  Today most producers in Italy have opted for the vastly more efficient and modern method of condensing grape juice into a concentrate utilizing the relatively new process of vacuum evaporation.  The use of this technology also typically necessitates the addition of up to 2% caramel color/dye to be added to the otherwise pale, anemic white grape must in order to add a deep, rich, mahogany-brown color.  This practice was recently sanctioned by Italian law to allow producers to give the end consumer a false impression that the grape must was in fact cooked and caramelized in the “Traditional Style” in copper kettles.