54 LAKE OCONEE LIVING | WINTER 2021
Strawberries
and Oranges
in Minted
Honey Syrup
These fruit cups are perfect to
serve as a brunch side dish or
luncheon dessert. Although honey
is a sugar, which isn’t exactly
your body’s best friend, honey is
packed with anti-inflammatories.
So swap out refined sugar in your
syrups and teas for honey.
• Zest of 1 navel orange
• 6 navel oranges (2 cups)
• 1 lb. fresh strawberries, hulled
and quartered (4 cups)
• 3 TBS honey
• 2 TBS chopped fresh mint
• 1 TBS. sugar
• 1 TBS. fresh lemon juice
• Pinch of salt
Mince zest of 1 orange or use
a microplane to zest; set aside.
Suprême oranges by slicing off
tops and bottoms, then slicing
around the oranges to remove the
peel and pith. Cut segments from
between membranes over a bowl
to catch the juice, then squeeze
remaining juice from membranes
and reserve. Combine orange
segments and strawberries.
Whisk together honey, mint,
sugar, lemon juice, salt, reserved
orange zest, and reserved orange
juice; toss with oranges and
strawberries.
Serve in clear Verrines or small
bowls as a side dish or dessert.