Strawberries become a bracing summer dessert when served over a scoop of lemon sorbet. / © Ryan Liebe
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Strawberries and cream is such a trite, hackneyed combination, but one I will unapologetically never grow tired of. It just needs a little help from some well-conceived ingredients. Here, I've made a quick syrup of mild honey, fresh lime juice and a hint of cardamom, brought it to a boil and poured it over sliced strawberries. Thirty minutes later, cooled and juicy, the compote is poured over tart lemon sorbet and topped with honey-spiked whipped cream. A little bit of lime zest makes this refreshing, quick dessert even brighter. SEE RECIPE »