Mint and balsamic marinated strawberries
Photo by Tamara West
|2 punnets||Strawberries, hulled and sliced|
|1 handful||Mint leaves, plus a few extra for garnish|
|¼ cup||White sugar|
|2||Limes, Finely grated zest and juice|
|2 tbsp||White balsamic vinegar|
|1 to serve||Creme fraiche, or thick Greek yoghurt, optional|
- Place strawberries in a non-metal, non-corrosive bowl.
- Bash mint, sugar and lime zest in a mortar and pestle until a paste. Mix in lime juice and vinegar.
- Pour marinade over strawberries, cover and leave in fridge to chill and marinate for an hour.
- Slice the remaining mint leaves and mix through the strawberries.
- Divide between serving glasses and serve with a dollop of creme fraiche or yoghurt.
- Serve, ahhh how refreshing!
If you don’t have a mortar and pestle, finely chop the mint and mix with remaining marinade ingredients.
White balsamic vinegar is a clear, uncoloured vinegar with similar sweet and acidic properties to the more commonly used dark balsamic vinegar, however it is a bit milder. It is sold in most supermarkets, but if you can’t get hold of it just use regular (dark) balsamic – it will create a very similar taste, the colour will just be different.