Atole de Fresa (Strawberry Dessert Soup) Recipe
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Ingredients
Here is a great tasting recipe
Serves 6, 1 cup servings
I N G R E D I E N T S
2 pints ripe strawberries (reserve 6 for garnish)
1 1/4 cups granulated sugar
6 ounces masa harina
2 cups water
2 cups milk
1 stick canela (cinnamon)
4-5 mint leaves, dried and chopped fine or powdered hoya santa
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How to make Atole de Fresa (Strawberry Dessert Soup)
I N S T R U C T I O N S
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.
To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.
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