The
Jean Bowring Cookbook 1970 Sydney
First
course appetiser cocktails: Strawberry and pineapple cocktail
425g can of cubed pineapple; 3 cups fresh strawberries; ¼ cup
mint leaves; crystallised cherries and mint sprigs for garnishing
Drain the pineapple. Hull and wash the strawberries. Place
the pineapple syrup in a saucepan and bring it to the boil. Pour it over the
mint leaves, cover and let stand until cool. Chill the pineapple cubes, the
strawberries and the mint syrup.
At serving time, spoon the fruit into cocktail glasses and
add some of the minted syrup. Garnish each with a cherry and a sprig of mint.
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