Sweet strawberries with fragrant rosewater – lovely on a summer night, and almost a cocktail in themselves. The colour and flavour suit festivities and a fun occasion, plus is so easy to make, and have reheated when you need it. Nice cold too.
"I love them because they are sweet, easy to make and contains bubbles!"– Katie Bryant.
Pictured: Champagne Poached Strawberries, one serve
750g strawberries
200g caster sugar
1 tbsp rosewater
375ml sparkling white wine
to serve
Coconut ice cream*
*If you cannot get to an ice creamery to purchase coconut ice cream, mix vanilla ice cream with desiccated coconut with a few drops coconut essence.
Preheat oven to 160C.
Place all ingredients in a non-reactive baking dish, mix around so evenly spread.
Cover with aluminium foil or lid and bake for 15 – 20 minutes.
Serve warm with coconut ice-cream or a simple Chantilly Cream (Crème Chantilly) - whisk 250ml thickened cream with 30g icing sugar and 1 tsp vanilla paste or essence.
Serves 4 – 6
TasteTip - The 'strawberry' was named after the plant's tendency to stray.