Atole de Fresa (Strawberry Dessert Soup)

Default Image
Recipe for a fresh strawberry soup from restaurant Rosa Mexicano.
Recipe By: Rosa Mexicana
  • PrepN/A |
  • TotalN/A |
  • Serves6 - 1 cup


    • 1 1/4 cups granulated sugar
    • 6 ounces masa harina
    • 2 cups water
    • 2 cups milk
    • 1 stick canela (cinnamon)
    • 4-5 mint leaves, dried and chopped fine or powdered hoya santa


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. Stir occasionally. Puree strawberries in a blender and set aside.

Stir the masa harina into the water to dissolve; strain though sieve.  In a 2-quart saucepan, heat the masa mixture, milk and canela stick.  Cook over medium heat and stir continuously with a wooden spoon. 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.  Continue to cook for 5 minutes, stirring continuously.  Add additional milk if necessary; the atole should have a slightly thick but pourable consistency.  Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out

Additional Notes

pints ripe strawberries (reserve 6 for garnish)
Recipes From - The Gourmet Food And Cooking Resource