Old Fashioned Strawberry Ice Cream Sundaes
Photography Aaron McLean.
These take me back to my teenage years and a wonderful American diner in Newmarket, Auckland. All chrome, black and white with high red stools, we spent many an afternoon enjoying this classic sundae.
INGREDIENTS
Strawberry syrup
500 grams strawberries, hulled
4 tablespoons caster sugar
½ teaspoon sea salt
½ cup corn syrup
1 tablespoon lemon juice
To assemble
chopped fresh strawberries
ice cream
soda water
METHOD
Syrup: Put the strawberries, sugar and salt in a food processor and process until smooth.
Tip into a medium saucepan and stir in the corn syrup. Simmer over a low heat until very thick and reduced by a third, about 25 minutes, stirring frequently to prevent it catching on the base of the saucepan especially towards the end of cooking. Stir in the lemon juice and set aside to cool. Cover and chill until ready to use.
To assemble: Place a layer of chopped strawberries in the base of tall sundae glasses and top with a spoonful of sauce and 1-2 scoops of ice cream. Repeat with another layer of each. Slowly pour in the soda water (it will bubble up quickly) then top with a spoonful of strawberry sauce.
Devour immediately. Makes 1½ cups syrup, about 8-10 sundaes
The strawberry syrup is very versatile and can be served with a fruit salad, meringues, to accompany a lemon cake or a fruit tart. It will keep in the refrigerator for 2 weeks or freeze for up to 2 months.
Pantry note: Corn syrup, or liquid glucose as it is sometimes referred to, is available in the baking section at supermarkets and food stores.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.