This simple fresh “punch style” dessert has all the floral sweet flavours of early summer. The dish is a real hit with adults and children alike. Substitute meadowsweet flowers for elderflowers in July, or add a little rum to make a light punch. This is best made 4-5 hours before serving.
Serves 6
- Equipment needed; an attractive bowl to serve
- 500ml water
- 75gm caster sugar
- 2 blades lemon grass, cut in half lengthways and then cut into 2cm strips
- 6 elderflower heads, carefully washed and shaken dry
- 600gm strawberries, washed, stalks removed and cut in halves
1. Bring the water and sugar to the boil, stir to dissolve the sugar, add the lemon grass and allow to cool for 45 minutes until almost at room temperature.
2. Transfer the liquor to the serving bowl, add the lemon juice, strawberries and the elderflowers.
3. Cover and place in the fridge to marinate for 3-4 hours before serving.