1949 Strawberry Tapioca Flamingo

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 lb strawberry, hulled
• 1/2 cup sugar (originally 1 cup)
• about 2 cups unsweetened pineapple juice or water
• 1/3 cup quick-cooking tapioca
• scant 1/2 teaspoon kosher salt
• 1/2 cup heavy cream, whipped (ooops, i forgot to whip the cream! turned out okay!)
• lemon zest
• lime zest
• mint leaf
• lemon verbena, leaf
• lemon balm, leaf

Recipe

• 1 lightly crush the strawberries. add the sugar and let stand at least 30 minutes. tip: i used a mini-food processor to semi-puree the strawberries.
• 2 set a strainer over a bowl and drain the strawberries.
• 3 now set the strawberries aside. add enough pineapple juice or water to the strawberry juice to make 3 cups total.
• 4 in a saucepan, mix together the juice, tapioca and salt. bring to a full boil, stirring constantly, then remove from the heat. (the mixture will be thin. do not overcook.).
• 5 fold the drained strawberries into the tapioca mixture. cool, stirring occasionally. the mixture will thicken as it cools.
• 6 when the tapioca is cool, divide [*half*] of the mixture among 4 coupe glasses. chill the glasses and the remaining tapioca mixture.
• 7 fold the cream into the remaining tapioca mixture, then pile lightly into the glasses.
• 8 if desired, top each serving with garnish of choice as listed above.
• 9 note: the dessert tastes best if well chilled.