Prep time: 15 mins
Cooking time: 20 mins
For the sauce
250g strawberries, stalks removed
1 small thumb Fresh ginger, finely grated
1 Lemon, zest and juice
1 lime, zest and juice
1 teaspoon ground black pepper
¼ teaspoon salt
225g caster sugar
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground fennel
250g strawberries, stalks removed, halved or quartered if large
1 tub of your favourite coconut ice cream
12 small fresh mint leaves, picked from stems
In a blender add 250g strawberries, ginger, zest and juice of both lemon and lime, black pepper and salt.
Blend on full speed until completely combined to a sauce consistency.
Remove strawberry mix from the blender to a small sauce pan.
Add the caster sugar and the ground spices to the strawberry mix.
Heat the saucepan over a low heat and bring the mixture to a gentle simmer and cook for 15-20 mins or until the mixture has thickened.
Remove from the heat and transfer to a bowl to allow to cool completely.
To serve divide your prepared strawberries amongst the serving bowls, spoon over some strawberry sauce, add a dollop of your favourite ice cream, spoon over a little more sauce and top with the mint.