Old Fashioned Strawberry Ice Cream Sundaes
Photography Aaron McLean.
These take me back to my teenage years and a wonderful American diner in Newmarket, Auckland. All chrome, black and white with high red stools, we spent many an afternoon enjoying this classic sundae.
INGREDIENTS
Strawberry syrup
500 grams strawberries, hulled
4 tablespoons caster sugar
½ teaspoon sea salt
½ cup corn syrup
1 tablespoon lemon juice
To assemble
chopped fresh strawberries
ice cream
soda water
METHOD
Syrup: Put the strawberries, sugar and salt in a food processor and process until smooth.
Tip into a medium saucepan and stir in the corn syrup. Simmer over a low heat until very thick and reduced by a third, about 25 minutes, stirring frequently to prevent it catching on the base of the saucepan especially towards the end of cooking. Stir in the lemon juice and set aside to cool. Cover and chill until ready to use.
To assemble: Place a layer of chopped strawberries in the base of tall sundae glasses and top with a spoonful of sauce and 1-2 scoops of ice cream. Repeat with another layer of each. Slowly pour in the soda water (it will bubble up quickly) then top with a spoonful of strawberry sauce.
Devour immediately. Makes 1½ cups syrup, about 8-10 sundaes
The strawberry syrup is very versatile and can be served with a fruit salad, meringues, to accompany a lemon cake or a fruit tart. It will keep in the refrigerator for 2 weeks or freeze for up to 2 months.
Pantry note: Corn syrup, or liquid glucose as it is sometimes referred to, is available in the baking section at supermarkets and food stores.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.