Strawberries Sabra

Name: Strawberries Sabra
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pint sweet ripe strawberries; 2 large navel oranges, preferably Jaffa oranges from Israel; 2 tablespoons Sabra, Grand Marnier or Creole Shrub Liqueur (orange flavored liqueur); 1/2 pint heavy cream; 2 tablespoons sugar; 1 tablespoon freshly grated orange rind; Pinch of cinnamon

By Florence Fabricant

Total Time: 20 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; MAKING A STATEMENT WITH SPRING'S STRAWBERRIES

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1pint sweet ripe strawberries
2large navel oranges, preferably Jaffa oranges from Israel
2tablespoons Sabra, Grand Marnier or Creole Shrub Liqueur (orange flavored liqueur)
½pint heavy cream
2tablespoons sugar
1tablespoon freshly grated orange rind
Pinch of cinnamon

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Rinse and hull strawberries and place them in a large bowl.
Step 2
Peel oranges, removing all the white pits. Hull the oranges over the bowl of berries to catch any juice and cut each section free of its surrounding membrane, allowing the sections to fall into the bowl of berries as they are released. Use a small, sharp knife and slice down closely between the fruit and the membrane on both sides of each section to free it.
Step 3
When the oranges have been sectioned add the liqueur and toss with the strawberries. You should not have to add any sugar to the fruit. Divide the fruit among four long-stemmed goblets. Refrigerate until ready to serve but do not prepare more than an hour in advance.
Step 4
Just before serving whip cream until softly peaked. Add sugar and orange rind and whip until cream holds its shape. Spoon cream over the fruit in the goblets, dust with cinnamon and serve.