Super strawbs

Sunday Independent (Ireland) - Life - - NEWS -

Feeds 4.

You will need:

1 large pun­net of straw­ber­ries ½ cu­cum­ber 1-2 ta­ble­spoons elderflower cor­dial A few fresh leaves of fresh basil or fresh mint Greek yo­ghurt, to serve Wild, un­sprayed daisies, to serve (op­tional)

Start by top­ping the straw­ber­ries, and bin­ning the green bits. Slice the strawbs into quar­ters. Then peel the cu­cum­ber with a potato peeler. Dis­card the skin. Cut the cu­cum­ber down the cen­tre, and, us­ing a tea­spoon, de-seed the cu­cum­ber. I eat this juicy bit straight away, but many think it tastes like snot. Best not to in­clude it. Roughly chop the cu­cum­ber into bite-sized chunks. Tum­ble the cu­cum­ber chunks with the straw­berry quar­ters, the elderflower cor­dial and the fresh basil leaves or mint leaves, whichever you’re us­ing. Leave to tango for at least 30 min­utes be­fore serv­ing. Greek yo­ghurt makes a hand­some com­pan­ion, as will a few wild, un­sprayed daisies (who knew they were ed­i­ble?!)

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