Wash and dry the mint and pluck the leaves from the stems. Put together with the sugar in the blender and process until the leaves are very fine and the sugar has a light green color. Put in a sealable jar and store in the refrigerator. The mint sugar can be kept for at least 3 months.
Wash the strawberries, cut in half, fill into portion bowls and sprinkle with the mint sugar.
Also tastes very good with natural yoghurt or whipped cream.
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