Fragola Cardinale


Bright, colourful and really delicious — this is a perfect showcase for strawberries when they’re in season.

Serves 4

Prep time: 15–20 minutes

200g raspberries

1 tablespoon icing sugar

a squeeze of lemon juice

500g strawberries, hulled and quartered

Purée the raspberries into a large bowl by working them through a fine sieve with a wooden spoon. This will remove all the seeds from your sauce. Stir the sugar and lemon juice into the raspberry purée, then pour it over the strawberries. Leave to stand until you want to serve.

 

One Response to Fragola Cardinale

  1. Pingback: While I’ve Been Off Air… | Kay Cooks

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