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Strawberry Kebabs

Fresh strawberries with marscapone & a lemon tang.

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Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves.
Cut the tops off the strawberries, then thread 6 on to each rosemary stick. Place the sticks on a wire rack over a tray.
Put the water in a heavy-based pan with the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown.
Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less).
Drizzle in a little limoncello, then stir the rosemary leaves and a little lemon zest.
Spoon some mascarpone in the centre of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

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Visit Jamie Oliver’s website at www.jamieoliver.com ©Jamie Oliver 2002

Melissa April 2011

These kebabs where a total hit with my family! Everyone loved it! The Limoncello gives the perfect lemon taste and the fresh rosemary makes the entire dish complete. We love u in Brazil :)

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Angie January 2010

YUMMY !!!I must try this lovely recipe next time, I have guests over for dinner thanks Angie from au

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Beverly9 December 2009

Mmmm! This sounds classy and yummy!

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