My first recipe from my new Nourishing Kitchen cookbook was strawberries in minted honey syrup with fresh Louisana strawberries, spearmint and raw local honey.
And, I know the cookbook author says it's good with yogurt or whipped cream . . . which I'm sure it is . . . we couldn't help but eat it on vanilla ice cream from my favorite local ice cream company — New Orleans Ice Cream Co.
Strawberries in Minted Honey Syrup
// The Nourished Kitchen
1 cup water
1 cup honey
2 pints strawberries
1 small bunch fresh mint
Bring water to a simmer in a saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from heat and let syrup cool to room temperature.
Hull the strawberries, cut them in half, and set them in a bowl. Pluck the leaves off the stems of mint, tear them with your hands, and drop them into the bowl with the strawberries. Pour the cooled honey syrup over the strawberries and mint, then cover the bowl and transfer it to the fridge. Allow the berries to marinate for a day, and then serve them with their syrup.
Serve with cultured yogurt or whipped cream . . . or ice cream . . .