A Strawberry-Raspberry Fool To Cool You Down & Pick You Up

By Angela Casley
Photo / Babiche Martens

A fruit fool is super-versatile. You can use any fruit and a dash of your favourite tipple, whatever that might be. I have used Cointreau. A sweet biscuit or a ginger snap is great for scooping out the bottom of your glass or bowl. You can buy sugar candy (candy floss) in small bags at specialty stores.


Serves 4-6

1 punnet strawberries, hulled

1 punnet raspberries

2 Tbsp Cointreau (or a bit more)

2 tsp arrowroot mixed with

2 tsp water

200ml cream, lightly whipped

Optional, sugar candy or extra fruit to decorate
  1. Into a medium-sized pot place the strawberries and raspberries with 1 Tbsp water. Cook on a low heat until softened. Add the Cointreau and arrowroot, cooking until thickened. Blend and cool completely. You can sieve them for a smoother mix, but I don’t.
  2. Gently fold the puree into the cream and spoon into serving glasses or a large bowl.
  3. When ready to serve top with extra fruit or, for a special occasion, some sugar candy.

Share this article: