Serve this luscious sweet over ice cream, pound cake, or cheesecake. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.
Yield: makes About 3 Cups
- 1 lb. strawberries, quartered
- 3 tbsp. Demerara sugar
- 2 tsp. dry gin
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cardamom
- Zest and juice of 1 lime
- In a bowl, toss together berries, sugar, gin, cardamom, and lime zest and juice. Let sit until berries release their juice, about 10 minutes. Serve chilled or at room temperature.
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