This year the strawberries that we grow in our countryhouse garden are huge. Beautifully shaped, red in the middle and sweet. I almost felt it would be to bad to use them for jam or baking. So they went into a salad. Our lemon balm is also huge this year. And it smells wonderful. We decided just to sit on the grass, make some lemon balm lemonade and eat strawberries. Elmo the minpin was chilling around sniffing the chamomile. A beautiful day.
1 kg strawberries
2 tablespoons sugar
fresh lemon balm leaves
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezes lime juice
freshly ground black pepper (optional)
250 ml heavy cream
2 chamomile tea bags
3 tablespoons sugar
Heat half of the heavy cream over medium heat until bubbles form around edges of the saucepan. Remove from heat, put tea bags inside, cover and let stand for about 20 minutes. Then remove the tea bags let cool on room temperature and then transfer into the fridge to cool down completely. Combine flavored cream with the remaining cream and 3 tablespoons sugar and beat with a mixer. Keep in the fridge until you prepare the strawberries.
Hull the strawberries and cut them into quarters or halves depending on their size. Add 2 tablespoons sugar, orange and lime juice and stir. You can use some orange flavored liqueur or rum instead of orange juice.
Add torn lemon balm leaves and chopped hazelnuts to taste. If you like, you can also add some freshly ground black pepper (and it goes really very well with strawberries just don’t overdo it). Serve with chamomile flavored cream.
Inspired by this salad.