Strawberry & Hibiscus Shrub Trifle
Switch it up from traditional trifles this year and give our Strawberry & Hibiscus Trifle a go!
Ingredients:
- 2 cups strawberries, chopped
- 1/4 cup Wildly Strawberry & Hibiscus Shrub
- 1/4 cup Sherry (or water)
- 2 cups coconut yoghurt
- 250ml double cream
- 3 tablespoons icing sugar or honey
- Sponge cake, sliced to fit your dish
- Basil leaves and freeze-dried strawberries (optional, to garnish)
Instructions:
- Add the Shrub and Sherry (or water) into a saucepan and simmer over a medium heat for a few minutes.
- Macerate the strawberries - in a bowl, combine the strawberries with the Shrub mixture. Refrigerate for at least 30 minutes to allow the flavours to meld together.
- Prepare the cream - in a bowl, combine the coconut yoghurt, double cream, and icing sugar or honey. Stir until the mixture achieves a custard-like texture.
- Assemble - start by placing a layer of sponge cake at the bottom of your trifle dish. Add a layer of the strawberries, followed by the cream, and repeat the layers until the dish is full.
- Top the trifle with additional strawberries, freeze-dried strawberries, and fresh basil (optional), and refrigerate until you're ready to serve.
Enjoy!
