Wednesday, 20 June 2007

Strawberries in Mint Syrup

This might be nice served with little sponge cakes to soak up the syrup, and a dab of whipped cream, but it's good as-is too. And what do you think about a tablespoon of rum?

4 servings
1 hour 15 minutes - 15 minutes prep time

Strawberries in Mint Syrup1/2 cup torn up mint leaves
1/3 cup water
1/3 cup sugar

1 quart fresh strawberries

Strip the mint leaves from the stems, and tear them roughly. Measure 1/2 cup, firmly packed. Put them in a small pot with the water and sugar.

Bring to a simmer and simmer for 1 or two minutes. Remove the pot from the heat, and let sit while you prepare the strawberries.

Rinse and drain the strawberries, and hull them. Cut them in halves, or slices if they are large. Put them in a serving dish, and strain the mint syrup over them, pressing the mint leaves lightly to extract it all. Cover and chill for 1 hour (or a little more is okay) before serving.

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