Strawberries in Lemon Syrup with Fresh Mint

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Desserts….oh, how I love them!  Freshly baked chocolate chip cookies, layer cakes with buttercream frosting, chocolate walnut brownies – I could go on.

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But I also love very simple, no-bake desserts, especially as summer comes around.

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These strawberries fit that bill.  It is likely the simplest dessert you’ll ever make.  It’s not so much a recipe, as a simple preparation of a few good, fresh ingredients.

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Use the freshest, ripest strawberries you can find and toss with fresh lemon juice and sugar.  As it sits, the strawberry juices release to form a syrup along with the lemon and sugar.

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To serve, top with créme fraîche, the tang of which pairs nicely with the sweet syrup, then sprinkle with fresh herbs like mint and/or basil.

It is the perfect end to a summer barbecue, when everyone is quite full, but that sweet tooth is saying “feed me”.  And it honestly could not be any easier!

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1 year ago:  Avgolemono Soup

Strawberries in Lemon Syrup with Fresh Mint (serves 4)

Note:  Fresh basil is also nice with this dish; or do a mixture of mint and basil.

14 ounces (400 grams or about 3 cups) strawberries

3 tablespoons granulated sugar

3 tablespoons lemon juice

4 tablespoons créme fraîche or sour cream

2 tablespoons chopped fresh mint


Using a small paring knife, hull the strawberries.  That is, remove the stem and hard white core.  Quarter the strawberries or if they are small, just cut in half.

Place in a medium bowl and gently stir with the sugar and lemon juice.  Refrigerate for at least 20 minutes or up to 24 hours.

Spoon strawberries and syrup in four small bowls.  Top each with a dollop of creme fraiche (about 1 tablespoon per bowl) and sprinkle with fresh mint (about 1/2 tablespoon per bowl).

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