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.

Simplified variation:

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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