Recipe by mollypaul
A beautiful presentation scooped into frosty martini glasses and garnished with a fresh berry. This used to be a springtime treat, but modern grocery stores carry berries all year long. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 quart strawberry, washed and hulled
- 3⁄4 cup sugar
- 1 tablespoon lemon juice (fresh is best)
- 1⁄8 teaspoon salt
- 1 cup heavy cream, whipped until stiff