Strawberry Kebabs

This is a twist on ordinary strawberries and cream. You can also try any other fruit, but the limoncello, mascarpone and strawberries are[ a great combo.]

Total Time:
23 min
10 min
13 min

4 servings

  • 4 sticks fresh rosemary
  • 6 strawberries, per person
  • 8 tablespoons water
  • 1 cup caster sugar, plus 2 tablespoons
  • 9 ounces (250 grams) mascarpone cheese
  • A couple of glugs limoncello liqueur, chilled
  • 1 lemon, zested
  • Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray.

  • Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies.

  • Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.

  • To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Grilled Strawberry Kebabs with Lemon-Mint Sauce

    Recipe courtesy of Food Network Kitchen