There was a great deal on strawberries, so I picked up a few packages and tried to figure out something to do with them...this salad is what I settled on :o)
In the summer, I usually make a salad with strawberries, mint, and either lemon or lime...so this is just a variation on that idea, replacing rosewater for the citrus juice. I love the delicate floral flavor of rosewater and was inspired to pair it with strawberries based on an idea from a book called Aroma.
The book is filled with cool ways to incorporate various aromas and essential oils into food. Some of its recipes can be a little out there, but they serve as great inspiration...I recommend checking it out if you like to play around with flavors.
Overall I liked the way this salad turned out, it was light and refreshing. Although, in hindsight, I could imagine it being even better with red seedless grapes, so I think I'll try that next time. The green grapes were tasty, but just a little tart. I also think the color combination of the red strawberries and burgundy grapes might be prettier too :o)...
Strawberries and Grapes in Rose Syrup
6 to 8 servings
6 to 8 servings
1 lb seedless grapes, halved
5-6 tablespoons sugar
2 tablespoons rosewater
1/4 cup, mint leaves, loosley packed
Rip the mint leaves into small pieces.
Combine the cut strawberries and grapes in a large bowl and toss with the sugar and mint. (If you want a sharper mint flavor, muddle the mint and sugar together before adding them to the fruit. This will release the essential oils.)
Pour in the rosewater and continue to mix the salad until the sugar is dissolved and the fruit looks glossy. Set it aside for at least 30 minutes (but preferably an hour) so the flavors can develop. Stir occasionally.
During this time, the sugar will pull some of the moisture from the fruit, which will in turn meld with the sugar to create a light fruity syrup, delicately flavored with rose and mint.
Enjoy :o)
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