Recipe by TOOLBELT DIVA
A nice tangy, sweet simple sauce; also delicious on vanilla ice cream or fruit sorbets. Stores up to two days in the refrigerator. Total cook time includes minimum 1 hour chilling. Nut Warning: Pistachios are used in this recipe; if you have a nut intolerance, please eliminate this ingredient. (A desserts feature in Organic Style Magazine May/June 2003 issue)
Top Review by EdsGirlAngie
Our strawberry patch is overflowing, so I prepared this for Memorial Day. I love the orange flavors with the strawberries (love Cointreau!); just the right balance of flavors. I served this over some simple Edy's vanilla ice cream and omitted the pistachios only because I didn't have any, but I'll bet the greenish nuts make a nice color contrast, so I'll definitely be trying the recipe with them in the future. Thanks for posting, Toolie!
- 2 pints fresh strawberries
- 1⁄2 cup sugar, plus 1 tablespoon (or sugar substitute)
- 1 tablespoon Cointreau liqueur or 1 tablespoon orange liqueur (optional)
- 2 cups orange juice
- 1 tablespoon grated oranges or 1 tablespoon lemon, zest of
- 1⁄3 cup shelled pistachios, finely chopped
Directions See How It's Made
- Rinse the strawberries and remove the hulls.
- Cut into halve or quarters.
- In a large bowl, toss the berries with 1 tbsp of the sugar (or sugar substitute) and the Cointreau or other orange liqueur.
- Cover and transfer to the refrigerator to chill, at least 1 hour, or up to 4 hours, stirring from time to time.
- In a medium saucepan, combine the orange juice, 1/2 cup sugar (or sugar substitute), and the orange or lemon zest.
- Bring to a boil over high heat.
- Reduce the heat to medium-high and simmer until thick, syrupy, and liquid reduced to 1/2 cup- about 20 minutes.
- Set a small bowl inside a larger bowl filled with half-ice and half cold water.
- Strain the reduced orange juice into the small bowl and stir until chilled.
- Spoon the strawberries into dessert dishes and drizzle liberally with the orange syrup.
- Sprinkle with pistachios and serve.