Prep 120 hrs
Cook 0 mins
A very light dessert recipe by Hugh Fearnley-Whittingstall.
- 2 tablespoons cider vinegar
- 2 tablespoons caster sugar
- 2 tablespoons mint leaves, finely chopped
- 500 g strawberries, sliced
- Combine the vinegar, sugar and mint, and stir until the sugar has dissolved.
- Pour over the strawberries and leave to marinate for an hour or two.
- Stir again, then serve, at room temperature, with plain sponge cake or shortbread.