1949 Strawberry Tapioca Flamingo
- 1 lb strawberry, hulled
- 12 cup sugar (originally 1 cup)
- about 2 cups unsweetened pineapple juice or water
- 13 cup quick-cooking tapioca
- scant 1/2 teaspoon kosher salt
- 12 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
- 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.
- Set a strainer over a bowl and drain the strawberries.
- Now set the strawberries aside.
- Add enough pineapple juice or water to the strawberry juice to make 3 cups total.
- 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.
- Fold the drained strawberries into the tapioca mixture.
- Cool, stirring occasionally.
- The mixture will thicken as it cools.
- When the tapioca is cool, divide [*HALF*] of the mixture among 4 coupe glasses.
- Chill the glasses and the remaining tapioca mixture.
- Fold the cream into the remaining tapioca mixture, then pile lightly into the glasses.
- If desired, top each serving with garnish of choice as listed above.
- Note: the dessert tastes best if well chilled.