Blueberriesandcointreau Recipes

Steps:

• Hull and halve most of the strawberries, leaving some whole for decoration.
• Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
• Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
• Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
• Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
• Cover with cling wrap and chill then serve with ice-cream or whipped cream.

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

Steps:

• Place 1/2 cup of blueberries in each of 4 stemmed glassed; pour 1 tablespoon Cointreau over each serving. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Top each serving of blueberries with a dollop of whipped cream.