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.
  • Level: Easy
  • Total: 23 min
  • Prep: 10 min
  • Cook: 13 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

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