Summer deli platter
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Zesty strawberries with Cointreau
Easy
Prep:
Plus 1 hour soaking. no cook
Make the most of the fresh taste of British strawberries with this simple recipe. In season from the end of May
Skip to ingredients
- 500g strawberryhulled halved or quartered, depending on size
- 3 tbsp Cointreau
- zest 1 orange
- 4 tbsp icing sugar
- mintleaves, roughly torn, to serve
Nutrition: per serving
- kcal69
- fat0g
- saturates0g
- carbs10g
- sugars10g
- fibre1g
- protein1g
- salt0.02glow
Method
step 1
Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
step 2
To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.
