Order of Perpetual Indulgence - Sydney House
Founded 1981

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Fresh Strawberries & Ice-cream
With Cointreau

This is a recipe Sr Carmen used to serve in a French Restaurant.
A nice, simple and tasty dish. Preparation time is only about 10 minutes, even if you are doing 4 serves.


Ingredients: (per serve)


- 4 medium sized red strawberries (the big ones have no flavour, and the redder the better)
- 30ml (1 nip) of Cointreau
- 2 teaspoons of sugar
- 2 or 3 scoops of ice-cream

 


Method:

1. Rinse, then "hull" the strawberries (means taking the green stalks/leaves off them).
2. Cut them into bite sized pieces (often into quarters will do).
3. Combine the Cointreau and sugar, making a kind of syrup (add more sugar if you wish).
4. Put the strawberries into the Cointreau syrup and stir them around gently to cover them.
5. Scoop the ice-cream into the plate.
6. Artistically arrange the strawberries in the bowl on top and around the ice-cream. (Or just toss them on if you're that way inclined)
7. Drizzle the syrup (which is pinkish now) over and around the ice-cream and strawberries.
8. Serve and enjoy.

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and to all those Sisters of the Sydney House who have passed on.
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© Order of Perpetual Indulgence, Sydney House - Last Modified 18th November 2017