B.R. Cohn Winery & Olive Oil Company

Fig Balsamic Strawberries with Lemon Olive Oil Cream

Fig Balsamic Strawberries with Lemon Olive Oil Cream

Pairs with Sauvignon Blanc



  • 2 16 oz container of strawberries, hulled and sliced

  • 4 Tbsp B.R. Cohn Fig Balsamic Vinegar

  • 1-2 tsp honey, to taste

  • fresh ground cracked pepper, to taste

  • 8 mint leaves, chopped, plus extra for garnish

Lemon Olive Oil Cream

  • 1 cup heavy cream

  • 1-2 Tbsp sugar, to taste

  • 1 Tbsp B.R. Cohn Meyer Lemon Olive Oil

  • zest from 1/2 lemon, plus additional for garnish


Put strawberries in a bowl or plastic container and add balsamic, honey, pepper and mint. Toss gently to combine, cover and refrigerate for 1 hour. When ready to serve, whip until cream thickens and stiff peaks begin to form. Fold in olive oil and lemon zest. Serve macerated strawberries into serving dish and top with a dollop of whipped cream. Garnish with lemon zest and mint.

Recipe courtesy of Sally James

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