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Fresh Strawberries with Yogourt Maple Mint Ice


    There is no matching the sweetness of strawberries in season but substitute any fresh berry, according to the season. The key is fresh and local.


    1 cup (250 mL) fresh local strawberries
    2 Tbsp (30 mL) Cointreau or Grand Marnier
    2 cups (500 mL) full-fat organic yogourt
    4 tsp (20 mL) maple syrup
    Chopped fresh peppermint, to taste
    Whole peppermint leaves, for garnish

    Cut strawberries into quarters and mix with Cointreau or Grand Marnier. Set aside at room temperature for at least 2 hours.

    Combine yogourt and maple syrup in the jar of a blender and blend; then place jar in freezer until mixture is partially frozen, about 15 to 20 minutes. Return the blender jar to blender, gently pulse a few turns, and refreeze 15 to 20 minutes. Repeat 4 or 5 times until mixture achieves sorbet consistency. On the final turn add chopped peppermint just until combined.

    Spoon strawberries into a deep bowl and top with a spoonful of yogourt ice. Garnish with whole peppermint leaf. Serves 4.

    source: "Eigensinn Farm", alive #310, August 2008


    Fresh Strawberries with Yogourt Maple Mint Ice




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