We've all done it! Picked or bought more of those luscious plump red strawberries than we could use in time.

Don't toss them just because they get a little soft!!! Unless they're moldy and brown, they're still usable.

Cut off any really bad spots, hull them, and quarter them up in glass bowl. Cover them with a thin light top coating of white sugar. Mix the sugar in thoroughly. Let them sit at room temp for an hour or 2, stirring occasionally so that the syrup that forms at the bottom of the bowl mixes in with the top strawberries.

When they all seem nice and mushy, smash them up along with the syrup into a strawberry pulp. I use a potato masher.







... Spoon them into an ice cube tray and freeze at least 24 hours.





Empty the ice cubes into a plastic bag and store in the freezer until needed. Hint: These don't loosen as easy as water, I run them quickly under hot tap water over the bottom of the ice cube tray to get them to slip out fast without melting.

What do you use strawberry ice cubes for? Well, pretty much anything you want to. Some ideas:

Drop the cubes into cold ice tea or water or lemonade drinks.
Thaw them out and use them for:
- making a strawberry vinegar salad dressing
- making a jam spread for toast or English muffins
- mix them with cream cheese for a spread
- mix them with sour cream for a veggie dip
- mix them with a fruit cup of banana's and nuts
Heat them up and use them for:
- waffle toppings
- crepe fillings or toppings
- home made chocolate square fillings

Get creative!