Atole De Fresca (Strawberry Dessert Soup)

1. 1

   Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar.

2. 2

   Stir occasionally.

3. 3

   Puree strawberries in a blender and set aside.

4. 4

   Stir the masa harina into the water to dissolve; strain though sieve.

5. 5

   In a 2-quart saucepan, heat the masa mixture, milk and canela stick.

6. 6

   Cook over medium heat and stir continuously with a wooden spoon.

7. 7

   When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries.

8. 8

   Continue to cook for 5 minutes, stirring continuously.

9. 9

   Add additional milk if necessary; the atole should have a slightly thick but pourable consistency.

10. 10

    Strain into a serving bowl.

11. 11

    To Serve: Pour into cups.

12. 12

    Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.

* Per serving · 4 servings · Values may vary.

No additional tips available.