Aunt Buliti's Strawberries
- 1 1/2 cups C&H® Granulated Sugar, divided
- 2 cups fresh squeezed orange juice
- 2 ounces orange liqueur
- 4 oranges, cut as supremes d’orange
- 2 pounds strawberries, cut in quarters
- 2 tablespoons fresh mint, chopped
In a large sauce pot, boil 1 cup sugar and orange juice until it is reduced by half. Stir in orange liqueur. Let it rest until it reaches room temperature or overnight.
Cut each orange supreme in half. (See Chef’s Tip.)
In a large bowl, mix strawberries, orange sections, ½ cup sugar and mint. Add half of the orange juice marinade and let it sit 30 to 45 minutes.
Serve in martini glasses and top with additional orange juice marinade and chopped mint.
Chef’s Tip: To make supremes d’orange, cut off about half an inch from the top and bottom of an orange so it can stand up on the cutting board. Using a sharp paring knife, carve out the peel and the white pith to expose the inner part of the fruit completely.
Insert the knife’s blade between the membranes and flesh of each orange section, right at the side and cut out the orange flesh, which at this point will look like a perfectly skinned piece of orange section. This skillfully peeled piece of orange is called supremes d’orange (orange supreme).