Ingredients
1lbstrawberries,hulled and halved, or quartered if very large
3oranges
1tbspfresh lemon juice,plus more to taste
2½tbsplight brown sugar,packed
1tbspfresh mint,finely chopped, plus a sprig for garnish
Preparation
Place the strawberries into a serving bowl.
Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work around the fruits to remove all the skin and pith.
Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes.
Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine.
Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet).
Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.
