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.
- 1 lb. strawberries, quartered
- 3 tbsp. Demerara sugar
- 2 tsp. dry gin
- 1⁄4 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.