Best 6 Strawberries With Cointreau Recipes

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Indulge in a culinary journey with our delectable Strawberry with Cointreau recipes. This collection offers a symphony of flavors, textures, and aromas that will tantalize your taste buds. From the classic elegance of Strawberries Romanoff to the vibrant Strawberry Cointreau Sorbet, each recipe is a masterpiece in its own right.

Embark on a delightful adventure with our featured recipe, Strawberries Romanoff. This timeless dessert combines luscious strawberries, creamy vanilla ice cream, and a luxurious Cointreau-infused sauce. The result is a symphony of flavors that will transport you to a realm of pure bliss.

For those who love a refreshing twist, our Strawberry Cointreau Sorbet is a must-try. This vibrant sorbet captures the essence of summer, with its burst of strawberry flavor and a subtle hint of Cointreau. Its smooth and creamy texture will leave you feeling refreshed and invigorated.

If you're looking for a more sophisticated treat, our Strawberry Cointreau Mousse is sure to impress. This light and airy mousse combines the delicate flavors of strawberries and Cointreau, resulting in a dessert that is both elegant and indulgent.

And for those who prefer a boozy delight, our Strawberry Cointreau cocktail is the perfect choice. This vibrant cocktail combines fresh strawberries, Cointreau, and sparkling wine, creating a refreshing and flavorful drink that is perfect for any occasion.

No matter which recipe you choose, you're sure to be delighted by the exquisite flavors and stunning presentation of our Strawberry with Cointreau collection.

Let's cook with our recipes!

BERRIES WITH COINTREAU



Berries With Cointreau image

This is a refreshing summer dessert our friend Margaret makes each Boxing Day. It is not exactly as Margaret makes it because I made this from memory, it was never written down, but it does taste the same. The first couple of times I made this I used custard powder as I didn't have arrowroot, it worked fine. Make whatever quantity you need and use fresh or frozen berries, it is flexible. The berries look lovely served in martini glasses with bowl on the table for guests to have seconds.

Provided by Ninna

Categories     Dessert

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

300 g fresh strawberries, & washed
1 (300 g) packet frozen blueberries
1 (300 g) packet frozen mixed berries
1 (300 g) packet frozen raspberries
Cointreau liqueur, to taste
2 tablespoons arrowroot
2 tablespoons honey (or icing sugar)

Steps:

  • Hull and halve most of the strawberries, leaving some whole for decoration.
  • Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
  • Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
  • Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
  • Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
  • Cover with cling wrap and chill then serve with ice-cream or whipped cream.

Nutrition Facts : Calories 83.3, Fat 0.2, Sodium 1.1, Carbohydrate 21.6, Fiber 2.6, Sugar 17.3, Protein 0.6

STRAWBERRIES WITH COINTREAU



Strawberries With Cointreau image

This one takes a couple hours because the strawberries have to soak up the cointreau, so allow enough time for that. If you don't want to whip your own whipped cream just use it from a can! This is from The Vancouver Sun Newspaper, 1996.

Provided by Punky Julster

Categories     Dessert

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 orange, for zest
4 tablespoons granulated sugar
6 tablespoons water
4 tablespoons Cointreau liqueur or 4 tablespoons orange-flavored liqueur
4 cups strawberries, halved or quartered
1/2 cup whipping cream
powdered sugar, to sweeten the whipped cream to your taste
4 whole strawberries, for garnish

Steps:

  • Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
  • In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
  • Add orange zest; reduce heat and simmer for 10 minutes.
  • Remove from heat and let syrup cool; stir in liqueur.
  • Put berries in bowl.
  • Add syrup and orange zest; set aside for 2 hours.
  • Whip cream and sweeten to taste with powdered sugar.
  • Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.

STRAWBERRIES IN COINTREAU



Strawberries in Cointreau image

Make and share this Strawberries in Cointreau recipe from Food.com.

Provided by Sonya01

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

250 g strawberries, washed, hulled, halved (1 punnet)
2 tablespoons Cointreau liqueur
60 g good-quality dark chocolate
3 tablespoons double heavy cream

Steps:

  • Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
  • Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
  • To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

STRAWBERRIES ROMANOFF



Strawberries Romanoff image

Provided by Wayne Brachman

Categories     Liqueur     Milk/Cream     Mixer     Berry     Dairy     Fruit     Dessert     Freeze/Chill     No-Cook     Frozen Dessert     Strawberry     Summer     Party

Yield Makes 6 to 8 servings

Number Of Ingredients 5

2 pints strawberries, washed and stemmed
1/4 cup sugar
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1 pint vanilla ice cream
1 cup heavy cream

Steps:

  • 1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
  • 2. Put the ice cream in the refrigerator to soften.
  • 3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
  • 4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

STRAWBERRIES TO DIE FOR - WITH COINTREAU SAUCE



Strawberries to Die for - With Cointreau Sauce image

Make and share this Strawberries to Die for - With Cointreau Sauce recipe from Food.com.

Provided by JoyfulCook

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 lbs strawberries, husked and washed
1 1/2 tablespoons Splenda sugar substitute
1 tablespoon Cointreau liqueur (orange liqueur)
1 cup cream or 1 cup ice cream

Steps:

  • Wash and hull the strawberries. Pick out the over ripe or very ripe ones.
  • Cut strawberries in half and sprinkle the Splenda.
  • To make the sauce, roughly chop the remaining strawberries in a blender and blend for about 15 seconds, tossing in the Contreau and 1/2 tbpn of the Splenda. Chill and serve with the choice of light cream or ice cream.

STRAWBERRIES IN COINTREAU



Strawberries in Cointreau image

This is delicious and it makes quite a lot so if you stop at step 1 it makes a great dessert served in stemmed glassware with cream or ice-cream - although I did make this to top Classic Pavlova #174892.

Provided by Ninna

Categories     Dessert

Time 20m

Yield 1 pavlova

Number Of Ingredients 5

500 g strawberries (2 punnets)
2 -3 passion fruit
Cointreau liqueur, to taste
1/2-1 tablespoon icing sugar
1 -2 teaspoon arrowroot

Steps:

  • Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two.
  • Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary.
  • Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries.
  • After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries) and pour over the sauce.

Nutrition Facts : Calories 251.2, Fat 1.8, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 61.1, Fiber 13.8, Sugar 39.1, Protein 4.2

Tips:

  • For the best flavor, use ripe, juicy strawberries.
  • If you don't have Cointreau, you can substitute another orange liqueur, such as Grand Marnier or Triple Sec.
  • To make a non-alcoholic version of this recipe, simply omit the Cointreau.
  • Serve the strawberries immediately, or chill them for later.
  • Garnish with fresh mint or basil for a refreshing touch.

Conclusion:

This recipe for Strawberries with Cointreau is a simple and delicious way to enjoy fresh strawberries. The combination of sweet strawberries and orange liqueur is perfect for a summer dessert or snack. This recipe is also easy to make and can be prepared in just a few minutes. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!

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