Preparation Time: 10 minutes
Chilling Time: 15 minutes
Make Ahead: 6 hours
2 pints fresh strawberries
1 1/2 tablespoons imported kirsch, or to taste
1/4 cup sugar, or to taste
1 cup heavy cream
Mint leaves or edible flowers
Purée strawberries in blender or food processor. Strain out seeds (some will remain) by pressing purée through fine-meshed sieve or strainer. Add kirsch and sugar to purée. Stir well and chill. Before serving, whip cream until stiff, and fold into purée. Decorate with mint leaves or edible flowers.
Domain is a supplement to the March 1990 issue of Texas Monthly.
