A light, refreshing and delicious Summer dessert. Make the mint syrup and keep in your fridge to add to vanilla ice cream, fruit salads or to some tonic water and ice for a delicious drink too!
Ingredients
- Strawberries (allow 125g per person)
- Vanilla ice cream
For the mint oil
- 200g granulated sugar
- 200ml water
- 2 handfuls mint leaves
- A few drops of green food colour
To serve
- Elderflowers or other edible flowers of your choice
Method
Start by making the mint syrup. Bring a saucepan with water to the boil. Add the mint leaves and blanche for 30 seconds. Using a slotted spoon transfer the mint to a bowl containing icy cold water. Chill and drain, squeezing every last drop of water out.
Bring a saucepan with the water and sugar to a medium heat. Stir to dissolve the sugar and increase the heat. Soft boil the syrup for 2-3 minutes. Add the mint leaves and leave to infuse till cool.
Blitz the syrup in a small blender adding a few drops of green food colour. Strain the syrup using a fine sieve or cheesecloth. Transfer to a squeezy bottle.
Core the strawberries and cut in quarters. Place in a small blender and blitz. Add the elderflower cordial, stir and transfer to a jug into the fridge to keep chilled.
When you are ready to serve, divide the strawberry soup into bowls, place a scoop of vanilla ice cream in the middle of each bowl and drizzle with the mint syrup. Decorate with elderflowers or other edible flowers.