June 19 marks the start of the weekend-long Strawberry Days Festival in Glenwood Springs. The annual festival, which is perhaps Colorado’s most laid-back food gathering, marks its 112th anniversary this year.
You’ve got a week and change to plan your drive up to Glenwood Springs. Have a splash at the Glenwood Hot Springs pool (day passes available, or stay overnight) then head into town for strawberry pie, strawberry jam, strawberries on ice cream, and the annual crowning of the always lovely and talented Miss Strawberry Days.
(Visit for more information on the festival, or to learn more about the pool.)
And if you can’t make the festivities this year, toast the festival (and Miss Strawberry Days) from afar with one of these refreshing, summer strawberry quaffs.
Champagne Bowler
From “Wine Cocktails,” by A.J. Rathburn (Harvard Common Press). Makes 2.
Ingredients
- 6 fresh strawberries
- 2 ounces simple syrup
- Ice cubes
- 1 ounce cognac
- 2 ounces white wine
- 8 ounces chilled sparkling wine
Directions
Combine the strawberries and simple syrup in a cocktail shaker. Using a muddler or sturdy wooden spoon, muddle well.
Fill the cocktail shaker halfway full with ice cubes. Add the cognac and white wine. Shake well (but don’t lose your hat). Pour everything from the shaker into 2 goblets or large red wine glasses. Top with the sparkling wine. Stir gently and serve.
Stupendous Strawberry Shake
From “Thoroughly Modern Milkshakes,” by Adam Ried (Norton). Makes 2 big shakes.
Ingredients
- 1/2 cup cold whole or low-fat milk
- 2 tablespoons strawberry jam or preserves
- 1 teaspoon freshly squeezed lemon juice
- 4 medium scoops strawberry ice cream, softened until just melted on the edges
- 4 medium scoops strawberry sorbet, softened until just melted on the edges
Directions
Place the milk, jam and lemon juice in a blender and blend to mix thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times to begin breaking them up.
With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses and serve at once.
