Prep 15 mins
Cook 2 hrs
After a brisk session at the Pick-Your-Own strawberry farm, my children and I found ourselves with 15 lbs of strawberries on our hands and a bit of spare time for experimentation in the kitchen. This cold dessert was the result - it's delicious and light, and perfect for a hot summer's day as you try to recover from the cramps and knee pains of low-level strawberry picking! Note that the cooking time includes 2 hours chilling.
- 1 kg strawberry
- 30 ml water
- 125 g sugar
- 150 ml amontillado sherry wine
- 2 teaspoons cornflour
- fresh mint leaves
- Wash and hull the strawberries, then set aside six of the best-looking ones.
- Chop the remaining strawberries roughly and put them into a large saucepan with the water and sugar.
- Over a gentle heat, stir the contents of the pan until the strawberry juices flow.
- Raise the temperature slightly and bring the mixture to a boil.
- Mix the sherry with the cornflour (cornstarch) and stir into the strawberry mixture. Stir well, and simmer for 10 minutes.
- Using a hand blender (or transferring to a food processor or liquidiser), blend the mixture.
- Pass the soup through a sieve to remove the seeds.
- Test the taste, adding more sugar or sherry if desired, then chill for a couple of hours.
- To serve, pour the soup into six bowls, then decorate with the reserved strawberries (halved, quartered or sliced, according to artistic preference) and sprinkle with shredded mint leaves.