Recipe by: Meadow Lynn Farms
“Our recipe makes a wonderful end to any summer meal.”
The cream mixture should be made a day in advance to allow the cream and mint to infuse. Also, the cream should be taken out of the fridge a half hour before serving.
Ingredients
2 quarts strawberries, hulled and quartered
1/2 cup sour cream or vanilla yoghurt
2 Tbsp brown sugar
Pinch of cinnamon
Fresh mint or essence of mint, to taste
Pairing
Pair with Sweet Leaf Riesling from Burning Kiln Estate Winery
