Strawberries Romanoff
Print recipe| Serves | 6 |
| Inspiration | Originally published in the Hamilton Spectator |
Ingredients
- 5 Cups small to medium fresh strawberries (washed and hulled)
- 6 Tbsp icing sugar
- 3 Tbsp rum
- 3 Tbsp Cointreau
- 1 1/4 Cups whipping cream
- 3 Tbsp Krisch
Garnish (Optional)
- shaved chocolate
Directions
| Wash, drain and hull strawberries and place in bowl. Toss with four tablespoons sugar. Pour rum and Cointreau over and chill one hour. | |
|
An hour before serving, whip cream until stiff; add rest of sugar and Kirsch.  | |
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Mix in strawberries, tossing until thoroughly blended. Chill until serving time. Heap in sherbet glasses and serve with a little shaved chocolate on top.  | |