Strawberry-Mint Dessert Salsa
1½ c. large chopped, or quartered, strawberries (or 1 c. strawberries & ½ c. rhubarb)
2 tsp. honey
2 tsp. Grand Marnier or Contreau (or orange juice)
1 tsp. lemon juice
1 Tbsp. snipped fresh mint
Combine all ingredients in a bowl, and allow to macerate for approx. 30 minutes.
Serve over angel food, pound cake, or short bread.
Optional: scatter with rough-chopped, toasted hazelnuts or almonds.
Strawberries and mint are a delectable pairing, plain and simple! Just blend 1-2 Tbsp. of snipped mint into a bowl of quartered strawberries, set in refrigerator while you eat dinner and you’ve got dessert ready! Adding some cubes of cantaloupe is yummy too.
To serve as a delicious salad, toss with equal parts balsamic vinegar and olive oil, (e.g. 1 Tbsp. each), and scatter with crumbled feta.
Recipe created or adapted by Liz Talley, Urban Graze
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