Thursday, May 26, 2011

Orange Blossom–Scented Spring Berries

I had bought bottles of Persian orange blossom water and rose water during my stay in Dubai in January. They are perfect alternates for alcoholic liqueurs when macerating berries, and their floral scent adds a heady complexity to the end of a meal.

1 lb [500 gms] Strawberries, trimmed and cut into quarters
6 oz [170 gm] Raspberries
2 tbsp Orange Blossom water
1/8 tsp Rose water
1 tbsp Sugar, or honey
1 cup Crème Fraiche, or Sour Cream
¼ cup whole Mint leaves, for garnish
  1. Combine strawberries, raspberries, orange blossom water, rose water and sugar in a bowl, and mix gently, making sure not to bruise the berries. Store in a fridge for 30 mins to allow the flavours to steep.
  2. Remove from fridge and spoon berries into individual cups. Top with a dollop of crème fraiche and garnish with mint leaves. Serve immediately.

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