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Categories:Viewed: 37 - Published at: 5 years ago
Ingredients
- 2 1/4 pounds ripe strawberries (2 very generous pints), hulled
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1 tablespoon mild flavored honey, such as clover or acacia (more to taste)
- 1 teaspoon rose water (available in Middle Eastern markets)
- 1/2 cup freshly squeezed orange juice
- Chopped or slivered fresh mint for garnish
Method
- Separate out a fourth of the prettiest strawberries.
- Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar.
- Cover and refrigerate for 1 hour or longer.
- Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade.
- If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree.
- If using a food processor pulse to a coarse puree.
- Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together.
- Taste and add more honey if desired.
- Chill until ready to serve.
- Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries.
- Ladle into bowls, top with chopped or slivered mint, and serve.
