Strawberry and cardamon

• 300 g strawberries
• 4-6 tbsp caster sugar
• 1

Hull and chop the berries. Add sugar to taste, the cardamom, pepper and rose water. Leave for 30 minutes for the strawberries to release their juices.

Purée the strawberries in a blender. Remove a few spoonfuls and set aside. Add the yogurt to the blender with a few ice cubes and blitz until smooth. Serve with the reserved strawberry purée on top.