Strawberry Mint Sauce Recipes

STRAWBERRY MINT SEDUCTION

Steps:

• Mix the strawberries with the mint in a bowl.
• Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
• Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

GRILLED STRAWBERRY KEBABS WITH LEMON-MINT SAUCE

Steps:

• Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
• While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
• In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
• Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.

STRAWBERRY MINT SALSA

Steps:

• Wash strawberries, cut off tops and cut up berries.
• Place berries in a bowl along with strawberry puree and lime juice.
• Toss to coat, cover and refrigerate.
• Before serving sprinkle the mint on top.

STRAWBERRY MINT SALSA

Steps:

• Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint.

STRAWBERRY MINT SAUCE

Steps:

• Wash, dry, and chop mint leaves. In a blender purée strawberries, sugar, and water until sugar is dissolved. Transfer purée to a bowl and stir in mint. Chill mixture, covered, at least 1 hour and up to 24.
• Just before serving, pour sauce through a sieve into a bowl.

STRAWBERRIES WITH MINT SAUCE

Steps:

• 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.

STRAWBERRY MINT CHICKEN

Steps:

• In a small saucepan, mix the first five ingredients until smooth; stir in strawberries and wine. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened and strawberries are softened, stirring occasionally. Remove from heat; stir in mint., Sprinkle chicken with salt and pepper. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°; brush occasionally with 1/4 cup sauce during the last 4 minutes. Serve with remaining sauce. Sprinkle with green onion.

STRAWBERRY-MINT SODA

Steps:

• Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

FROZEN LEMON MOUSSES WITH STRAWBERRY MINT SAUCE

Steps:

• If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
• In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
• In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
• In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
• Assemble desserts:
• Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
• To Make Foil Molds for Mousses:
• Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.