Squashed Strawberry Bellini
I confess, this was a spur of the moment deal. It had been a long week (month/year). The strawberry sauce was almost finished. I was running a bath
Of course the real deal is a white peach Bellini at Harry’s Bar in Venice. Jesus, I love white peaches. My parents would buy crates for them on summer holidays, and we’d eat 3 or 4 a day. Your squashed strawberry sauce mixed with a little prosecco, cava or crement is all you need to tackle food waste.
If you’re having friends round, you could have mixed berry bellinis. Remember, this is all relay race cooking: your leftover inspires the next meal or drink. Cheers to zero food waste.
Squashed Strawberry Sauce
Makes enough for 4 to enjoy, heartily, on ice-cream
- 600 g strawberries the more bruised the better
- 200 g icing sugar
- Immersion blender
- Fine mesh sieve
- Mixing bowl
- Sieve for icing sugar
- Balloon whisk
- Remove the green tops (hulls) from the strawberries
- If there are moudly bits, cut those off
- Leave bruised fruit, that’s okay
- Blend until smooth
- Pour through the fine-mesh sieve into a bowl
- Sift in icing sugar (don’t be tempted to skip this; you’ll spend longer whisking the lumps of icing sugar out...)
- Whisk until the sugar is fully mixed
- Pour into a jug
- Your strawberry sauce will keep, covered, in the fridge, for a few days: they *were* manky berries, but the sugar is now going to preserve them.
- Not sure it’s safe? Dip your finger in and taste it! If it tastes okay it is okay. If it feels a little fizzy on your tongue then congrats, you’re making your own alcohol. Chuck it!