This is an intensely strawberry swirl that’s not overly sweet. Roasting brings out the best of the fruit along with an infusion of hibiscus. The tart floral hibiscus really heightens the ‘stawberriness’ of the berries.
No hibiscus? No worries. You can add in a squeeze of lemon juice at the end or forgo any kind of flavor boosters. The result will be less intense but still delicious.Print
ROASTED STRAWBERRY SWIRL
An intensely strawberry swirl that’s not overly sweet. Roasting plus a tart shot of hibiscus brings out the best of the fruit. Perfect to swirl into your freshly made ice creams and gelatos. Or use it as a topping.
- 100g (1/2 cup) sugar
- 8g (2 TBS) dried hibiscus
- 100g (1/3 cup) organic corn syrup
- 50g (1/4 cup) water
- 450g (1lb) strawberries hulled*
Preheat the oven to 350 degrees. Cut the strawberries into halves (or quarters if they are monster-sized) and put into an 8″ x 8″ shallow roasting pan*.
Put the sugar, hibiscus, organic corn syrup, and water in a small pan over medium heat. Stir until the sugar is fully dissolved. Cook until the mixture just starts to boil. Turn off the heat and let the syrup sit for 20 minutes then strain out the hibiscus, pressing down to squeeze all the juices.
Pour the syrup over the strawberries in the roasting pan. Make sure all the berries are coated in syrup and in a single layer. Roast for 40-45 minutes until thick and jam-like.
Let the berries cool a few minutes until no longer blistering hot. Pour the warm berries into a blender or food processer (or use an immersion blender) and blitz until fully pureed.
Place the swirl into a container and let it fully cool before refrigerating. The swirl should be completely cold before mixing into freshly churned ice cream or gelato.
* 1lb is the weight of the strawberries AFTER they have been hulled (green tops removed). However, if you have exactly 1lb of fresh strawberries with tops, just do your best to remove as little of fruit as possible when hulling `and continue with the recipe as written. It will just be a tad sweeter and thinner.
*The pan dimensions don’t matter as long as the pan is small enough that the berries are tightly packed in single layer. This keeps them from drying out too much in the oven.