SPARKLING LEMONADE
In small saucepan, simmer 1 cup each sugar and water to dissolve sugar; let cool. In blender, puree ½ lb strawberries with ¼ cup fresh lemon juice. Strain into pitcher. Stir in sugar syrup and 1¼ cups fresh lemon juice; chill. Before serving, stir in two 12-oz cans club soda.
CHEESECAKE ICE CREAM
Using electric mixer, beat 14 oz sweetened condensed milk, ½ cup cream cheese (at room temp) and 2 tsp vanilla to combine. Beat in 2 cups heavy cream until thick, stiff peaks form, 5 min. Fold in 8 oz strawberries (pureed); transfer to loaf pan, cover and freeze at least 8 hr.
PICKLED-BERRY TOAST
Whisk together 2 tsp each honey and red wine vinegar and ¼ tsp each kosher salt and coarsely ground pepper. Fold…
