2 lb strawberries, hulled halved or quartered, depending on size
3 tbsp Cointreau
zest 1 orange
4 tbsp icing sugar
mint leaves, roughly torn, to serve
Method
Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.