Boil the sugar and orange juice until it is reduced by half and stir in the orange liqueur. Let it rest until it reaches room temperature or overnight.
How to make supremes d’orange:
Cut about half an inch from the top and bottom of an orange so it can stand up on the cutting board.
Using a sharp paring knife carve the orange out the peel and the white pith to expose the inner part of the fruit completely.
Insert the knife’s blade in between the membranes and flesh of each orange section, right at the side and cut out the orange flesh which at this point will look like a perfectly skinned piece of orange section. This skillfully peeled piece of orange is called orange supreme.
Cut each orange supreme in half.
In a large bowl mix the strawberries, orange sections, additional sugar and the mint. Add half of the orange juice marinade and let it sit for 30 – 45 minutes.
Serve this mixture in Martini glasses and top with additional orange juice marinade and chopped mint for a bit of extra flair.
2 cups fresh squeezed orange juice
2 ounces orange liqueur
2 pounds strawberries, cut in quarters
4 oranges, cut as supremes d’orange
2 tablespoons fresh mint, chopped