Spiced strawberries and coconut ice cream

Ingredients

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

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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 and add to a small saucepan.
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 minutes 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 mint.