WHETHER eaten simply with cream (clotted, of course), served with scones for afternoon tea or as a dessert, there’s something quintessentially British about strawberries and summer.
Here’s something different.
Summer Strawberry Soup (4 portions)
500g/ 1¼lb strawberries, 100g/4oz caster sugar, 1 tsp red wine vinegar, 2 limes, 1 orange, 200mls/7fl oz orange juice
50ml/1 ½ fl oz orange flower water
Wash and quarter the strawberries and place into a clean bowl, sprinkle with half of the sugar, add the wine vinegar and allow to ‘macerate’ in the fridge for an hour.
Remove the zest from the limes and orange with a peeler, then cut it into fine Julienne strips and place into a small pan.
Pour over approx 100ml/3½ fl oz water, add the rest of the sugar and allow to cook slowly over a low heat until the zest has crystallized (15-20 mins), remove from the heat and allow to cool.
Add the orange juice and orange flower water to the marinated strawberries and gently stir in.
Divide the soup into four soup bowls and serve chilled with a little of the crystallized zest placed on top as a garnish.