Orange-drizzled Strawberries

READY IN: 1hr 40mins

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!

Ingredients Nutrition


  1. Rinse the strawberries and remove the hulls.
  2. Cut into halve or quarters.
  3. In a large bowl, toss the berries with 1 tbsp of the sugar (or sugar substitute) and the Cointreau or other orange liqueur.
  4. Cover and transfer to the refrigerator to chill, at least 1 hour, or up to 4 hours, stirring from time to time.
  5. In a medium saucepan, combine the orange juice, 1/2 cup sugar (or sugar substitute), and the orange or lemon zest.
  6. Bring to a boil over high heat.
  7. Reduce the heat to medium-high and simmer until thick, syrupy, and liquid reduced to 1/2 cup- about 20 minutes.
  8. Set a small bowl inside a larger bowl filled with half-ice and half cold water.
  9. Strain the reduced orange juice into the small bowl and stir until chilled.
  10. Spoon the strawberries into dessert dishes and drizzle liberally with the orange syrup.
  11. Sprinkle with pistachios and serve.

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