Strawberry & Wild Mint Soup

28 May

I first tasted this fabulous dessert in a small restaurant in Anduze. I was intrigued by the name so I just had to try it. When pudding came it was a refreshing and simple bowl of strawberries marinated in a syrup of wine, herbs and sugar. The syrup was seasoned with a herb, I recognised as our cat always comes back smelling of it. The waitress explained that the herb was wild mint that had been gathered from the mountainside that morning. We have the stuff growing all over our mountain and in the summer months this dessert hits the spot.
Serves 4

  • 500g Organic Strawberries, washed and sliced lengthwise.
  • 100g Caster sugar
  • handful of fresh wild mint, washed and minced
  • 100ml of sweet wine or dry vermouth (or to taste)
  • Squeeze of lime or lemon (optional)

Combine the strawberries, sugar, wine and mint together and leave in the fridge for 1 hour so that the juices flow from the strawberries to make a syrup with the sugar. If it is not syrupy enough just add a little water to make a syrup consistency you are happy with, stir and serve. Alternatively make a syrup separately making it this way you can add more of the wine and boil off some of the alcohol.

Cook’s Tip Wild mint has a strong peppery taste with slightly fury leaves. If you can’t find such a herb ordinary mint may work and you could add a dash of black pepper for a bit of spice. I’ve tried making this pudding with white wine, sweet red pudding wine and Noilly Prat, a dry vermouth from Marseille, i prefer it with the vermouth.
Gardeners Tip Wild Mint also known as Water / Marsh Mint, Whorled Mint or Hairy Mint is common in Britain and found all over temperate and Northern Europe and Russian Asia.


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