With the warmer weather and the arrival of fresh local fruit, carpaccioed strawberries are the perfect, light treat. Yes, I know a carpaccio is really made from meat and this is some hippy-vegan arrangement. I'm ok with that :-)
First, thinly slice a few strawberries. I used about five berries - the largest slices, not the edge slices. Consistent size it fairly important. Then, arrange, in a radiating pattern, the strawberry slices.
To create a bright flavour, I added mint and sweet basil. Remove the leaves from the stem and add a bit of agave syrup. Then, muddle the leaves and syrup to release the fragrant oils.
Drizzle the syrup on the berries and arrange the bruised leaves. Garnish with sprigs of whole basil and mint. Enjoy!
Mix raspberries, the pomegranate juice, a bit of vanilla and a smidgen of sugar. Muddle the ingredients and spoon a portion into a clear glass. Add Greek youghurt to a piping bag (I prefer vanilla or honey) and carefully add a layer atop the raspberries. Continue alternating layers of fruit and youghurt until the glass is full.
Top the arrangement with sugared raspberries and a sprig of mint.
