Alpine strawberry "Rjugen"

Strawberry ice cream.
Boil water, sugar, mashed strawberries and lemon salt, cool and strain into a mold.
Water - 450 ml, sugar - 300 g, strawberries - 4-5 cups, lemon salt - 0.5 teaspoon.
Strawberry and melon salad.
Peel the melon and slice it thinly. Wash and dry the strawberries, arrange them in a pyramid in the center of the dish, sprinkle with sugar, and surround with melon slices. Sprinkle with sugar, whip the cream, and pour it over the strawberries.
Strawberries - 200 g, melon - 400 g, cream - 3/4 cup, sugar - to taste.
Curd cream with strawberries.
Blend the cottage cheese, add the berries, sugar, vanilla, and egg liqueur to the blended curd, and mix thoroughly. Add the dissolved gelatin and whipped cream. Spoon the cream into small bowls and let it thicken. Garnish with strawberries.
Cottage cheese - 250 g, sugar - 75 g, strawberries - 300 g, liqueur - 3 tbsp., vanilla - to taste, cream - 1 cup, gelatin - 1 teaspoon.
Iced tea with strawberry juice.
Mix cold strong tea with strawberry juice, pour into glasses and put a piece of ice in each glass.
For 1 glass of tea - 50 ml of strawberry juice.
Strawberry leaf tea.
Pour water over the crushed leaves, boil for 5-10 minutes and let steep for 2 hours.
Dried strawberry leaves - 20 g, water - 1 glass.
Kefir drink with strawberries.
Place the strawberries and mint in a blender, add half the kefir and sugar. Blend until smooth, then add the remaining kefir and mix well.
Kefir - 500 ml, strawberries - 200 g, chopped mint - 1 tbsp, sugar - to taste.
Milkshake with strawberries.
Blend the strawberries with the ice cream, add milk, and blend again. Chill if desired.
Milk - 300-400 ml, ice cream - 70-80 g, strawberries - 100-200 g.
Strawberry compote.
Place sugar and citric acid in boiling water. Add peeled and washed strawberries. Cook for no more than 5 minutes from the moment it boils.
Strawberries - 500 g, water - 1 l, sugar - 75 g, citric acid - to taste.
Strawberry Hwachae (Korean Cuisine)
Wash a small portion of the berries in salted water, drain, chop finely, and sprinkle with granulated sugar. Squeeze the remaining berries to extract the juice, mix it with wine and granulated sugar, and pour it into the hwachae bowl. Top with candied berries and nuts.
Strawberries - 1 kg, pine nuts - 30 g, white semi-sweet wine - 60 g, water - 1.5 l, sugar - 200 g.