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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  1. In a blender add 250g strawberries, ginger, zest and juice of both lemon and lime, black pepper and salt.
  2. Blend on full speed until completely combined to a sauce consistency.
  3. Remove strawberry mix from the blender and add to a small saucepan.
  4. Add the caster sugar and the ground spices to the strawberry mix.
  5. 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.
  6. Remove from the heat and transfer to a bowl to allow to cool completely.
  7. 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.