Strawberry Delight

Strawberries are in season - in the supermarket.

Some of them are so plump you would think they have GM inscribed in their genes.

So plump they can be quartered and still look luscious in a bowl of home-made ice-cream.



Strawberries are not my favourite fruit.

They are prickly and always seem to leave a sour aftertaste.

To take the edge off, I like to marinate them in whiskey and brown sugar.

Eat them with yoghurt ice-cream made with strawberries for a double dose of pink.


Strawberry Yoghurt Ice-Cream with Marinated Strawberries


500 gms strawberries, hulled and washed

250 ml plain yoghurt

2 tablespoons sour cream

2 tablespoons lemon juice

80 gms castor sugar

2 tablespoons brown sugar

4 tablespoons whiskey


To make the ice-cream, puree 180 gms of the strawberries with the lemon juice and castor sugar in a blender.

Add the yoghurt and sour cream and blend for a few seconds till everything is mixed.

Pour the mixture into an ice-cream maker and let it work for about 30 minutes.

When the ice-cream is done, transfer it to a box and let it stand in the freezer for about 2 hours before serving.

Next, cut the rest of the strawberries into halves or quarters.

Stir the brown sugar into the whiskey and pour the mixture over the cut strawberries.

Mix well and chill in the fridge.

Let the strawberries marinate for about 45 minutes, stirring them occasionally.

When ready to serve, scoop some ice-cream into a bowl and decorate with the marinated strawberries.