Strawberries and Oranges with Cointreau and Mint
  • 1 Pint Strawberries
  • 6 Naval Oranges
  • 1 Tablespoon Honey
  • 2 Tablespoons Cointreau
  • 3 Tablespoons Chopped Fresh Mint
  1. Hull and quarter strawberries. Squeeze juice from 2 of the oranges. Toss berries with honey and orange juice. Cover and refrigerate. Peel remaining 4 oranges, working over a bowl to catch the juice and cutting away all the white pith right down to the flesh. Then cut the sections away from the membrane. Add orange sections, Cointreau and mint to berries. Refrigerate until ready to serve. The fruit is better when macerated (steeped) at least 15 minutes, but not longer than an hour.
Just a nice, pleasant fruit dish to sit back and enjoy.