• 5 tablespoons Maraschino liqueur
• 4 tablespoons sugar
• zest of 1/2 orange
• 1 pound strawberries
• 6 mint leaves, julienned
• 2 cups heavy cream, whipped (you can substitute pre-whipped cream to save time)

In a small saucepan over low heat, combine the Maraschino, sugar and orange zest. Warm just until the sugar dissolves, remove from the heat, and set aside to cool. Wash and hull the strawberries, and cut them into quarters. Place them in a bowl with the julienned mint and the cooled Maraschino mixture. Gently toss, cover with plastic wrap, and refrigerate for 30 minutes. When ready to serve, top each portion with the whipped cream. Serves 4

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