Strawberries and cream but better
Those who know me know I don’t have much of a sweet tooth so it takes a lot for me to find a dessert recipe I think is worth sharing. I first had this dish on a warm day by the Kivu Lake in Goma (DRC) and simply had to make it again at home! Served over vanilla ice-cream this is a simple and refreshing way to wrap up a meal.
Recipe
Serves: 2 | Time: Prep 5 min – Rest 6h to overnight
Ingredients
- 300g strawberries (~10oz), hulled and chopped
- 3 tbsp sugar
- 2 to 3 tbsp vodka (to taste – alternatively juice of 1/2 a lemon)
- Vanilla ice cream (about 4 scoops)
- Fresh mint, to sprinkle on top (optional)
Method
- Hull and halve or quarter strawberries depending on their size (you want bite-size pieces).
- In a bowl, mix the strawberries, sugar and vodka.
- Rest in the fridge from 6h to overnight (this is a great make-ahead recipe).
- In individual bowls, serve 2 scoops of ice-cream per person, top with macerated strawberries and their juice and top with a sprinkle of fresh mint (optional but recommended).
Substitutions
This is a very simple dish with limited substitution options though you could sub the 2 tbsp of vodka with:
- 2 tbsp of cointreau, or
- 1 tbsp of sugar
The Global Homecook 