This is a light, slightly boozy dessert. The berries are great by themselves or with vanilla ice cream.
- 2/3 cup strawberries, hulled and cut vertically in half
- 1 tablespoon bourbon
- 1 teaspoon good-quality vanilla extract
- 1 teaspoon sugar
- 5 mint leaves, rolled and cut into thin ribbons (chiffonade)
Combine the berries, bourbon, vanilla extract, sugar and mint in a medium bowl, tossing gently. Eat immediately, or, for stronger flavor, omit the mint, then cover and refrigerate for up to 1 day; toss in the mint just before serving, so it doesn't discolor.
From Silver Spring food writer April Fulton.
Tested by Mickey Trimarchi.
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