This is a dessert I did in the midst of Summer. In the heart of winter I am clearly reminiscing of warmer weather. I remember spotting these strawberries teeming in their blue cardboard boxes at the farmer’s market, beckoning and glistening in the sun like rubies. I just had to have them. When produce is this ripe & delicious, always keep it simple (my motto!). These berries are cut and lightly sprinkled with sugar & a tiny drop of rosewater and left to sit for a few minutes. They are incased in a sugar cookie crumb, held lightly together with some melted butter, like a cheesecake base. I wanted them to be crumbly when a dessert spoon dived right in. I did a quick pickle with some nasturtium leaves in champagne vinegar. Enough for a slight tang to offset the punchy flavor, but not overly sour. The ice cream (really, sherbet) is a really good buttermilk. It’s sweet, peppery, tangy, & just refreshing enough to cool you down in the heat.