Strawberry Basil Soup for Dessert
This dessert is easy to make and a light, sweet finish to your meal.
- 750 g (3 cups) Fresh Strawberries see note
- 120 g (4 oz) Caster Sugar
- 12 cl (1/2 cup) Water
- a handful fresh basil leaves
Place sugar and water in a saucepan and bring to a boil for about 1 minute.
Rinse and trim strawberries. Cut 250g (1 cup) into quarters and keep aside.
Put the remaining 500g (2 cups) in a blender, along with the sugar syrup and basil leaves. Blend for 1 minute until smooth.
Transfer into a serving bowl and add the rest of the strawberries in quarters.
Refrigerate for at least a couple of hours.
Serve with some marzipan biscuits and a glass of rosé!
You can replace the basil with mint
You can use frozen strawberries if need be, but make sure to thaw first to remove as much water as possible.