Halibut with a hazelnut coating and thick, creamy garlic mashed potatoes make a delicious supper. a delightful dinner for two!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pint fresh strawberries, quartered
- 6 fresh mint leaves, finely chopped
- ¼ cup water
- 2 tablespoons sugar
- 4 scoops vanilla ice cream
- 1 cup whipped cream for garnish
- 4 fresh mint leaves for garnish
Instructions
- Mix the strawberries with the mint in a bowl.
- Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
- Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 41 mg |
| Sugars | 15 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Frankly, it didn’t taste too different from plain old strawberries with ice cream. I’d suggest using even more mint, and instead of chopping it, tear it finely so that all that wonderful mint oil doesn’t go to waste on your cutting board! Also, consider cooking the strawberries and mint in the syrup for a while, both to release their flavors and to give the syrup some character of its own. All in all, though, it’s a good recipe with potential to be much better.