| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
pt |
Strawberries — washed, |
|
|
Hulled |
|
|
Strawberry Sauce — recipe |
|
|
Included |
|
|
Fresh Mint Sprigs — or |
|
|
Stemmed |
|
|
Strawberries |
|
|
For garnish |
|
|
Strawberry Sauce: |
| 1 |
pt |
Strawberries — fresh |
| 1/2 |
|
Lemon — juice of |
| 1 |
tb |
Kirsch — or framboise |
|
|
Liqueur |
|
|
Optional |
|
|
Apple Juice, Frozen |
|
|
Concentrate — unsweetened, |
|
|
To taste, depending |
|
|
On sweetness of |
|
|
Fruit |
INSTRUCTIONS
Place whole berries in a glass serving bowl, pour strawberry sauce over
berries, and refrigerate several hrs to develop flavor.
To Make Strawberry sauce: Puree berries in blender or food processor,
reserving several whole berries for garnish. (You may strain sauce if
desired.) Add lemon juice and kirsch or framboise. Taste, and adjust
seasonings. If nec., add apple juice concentrate to sweeten.
This is EXCELLENT!
Typed for you by reggie@netcom.com
Recipe By : Deliciously Low by Harriet Roth pg 282
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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