I had guests over last weekend for a 7 course meal and between the fish/seafood dishes and the meat dishes, i served this chilled soup in a shot glass and the cream, mint and the citrus juice together were the perfect combination to clean our palates!
I also froze the leftovers and served later as a lovely gelato.
Printable Recipe - click here
1 pound fresh strawberries
1/2 cup agave nectar, divided
1/2 cup plain greek yogurt
1 cup milk or cream
2 tablespoons fresh lemon juice
2 tablespoons lime juice
1 orange, juiced
12 mint leaves plus more for garnish
Preheat oven to 300F.
Toss strawberries and 1/4 cup agave nectar in a baking sheet and bake for 45 minutes. Remove from oven and let it cool for 15 minutes.
Transfer to a food processor and blend strawberries with fresh mint until creamed. Add 1/4 cup agave, yogurt, cream, lemon, lime and orange juice and pulse a few times until combined. Refrigerate until ready to use.
Serve in shot glasses with fresh mint as garnish.
If you have leftovers, freeze for some delicious gelato.