Hi everyone,
I'm here in Norway for the summer and strawberry season is in full swing. Strawberry stands everywhere and prices are amazing. We've been eating ~1kg/day.
I must motivate this question for a moment...Norwegian strawberries have amazing sweetness and flavor. I think it's a combination of the midnight sun and the troll labor. There is definitely magic in them, that much I can vouch for. So much better that I'm considering drying them and bringing them back with me to where my winemaking equipment lives.
So, has anyone done something like this before and can give some advice? I was thinking of just getting a target weight of wet fruit and then dehydrating them and substituting them in a recipe for fresh fruit. Or I could try a raisin wine recipe. Thoughts? I even have some dried wild strawberries I'm bringing back with me that could come into play as well
I'm here in Norway for the summer and strawberry season is in full swing. Strawberry stands everywhere and prices are amazing. We've been eating ~1kg/day.
I must motivate this question for a moment...Norwegian strawberries have amazing sweetness and flavor. I think it's a combination of the midnight sun and the troll labor. There is definitely magic in them, that much I can vouch for. So much better that I'm considering drying them and bringing them back with me to where my winemaking equipment lives.
So, has anyone done something like this before and can give some advice? I was thinking of just getting a target weight of wet fruit and then dehydrating them and substituting them in a recipe for fresh fruit. Or I could try a raisin wine recipe. Thoughts? I even have some dried wild strawberries I'm bringing back with me that could come into play as well
