Atole De Fresca (Strawberry Dessert Soup)

• 1 pint ripe strawberry (reserve 6 for garnish)
• 1 14 cups granulated sugar
• 6 ounces masa harina
• 2 cups water
• 2 cups milk
• 1 stick cinnamon
• 4 -5 mint leaves, dried and chopped fine (or powdered hoya santa)

1. 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.
2. Stir occasionally.
3. Puree strawberries in a blender and set aside.
4. Stir the masa harina into the water to dissolve; strain though sieve.
5. In a 2-quart saucepan, heat the masa mixture, milk and canela stick.
6. Cook over medium heat and stir continuously with a wooden spoon.
7. 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.
8. Continue to cook for 5 minutes, stirring continuously.
9. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency.
10. Strain into a serving bowl.
11. To Serve: Pour into cups.
12. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.

strawberry, sugar, harina, water, milk, cinnamon, mint

Taken from www.food.com/recipe/atole-de-fresca-strawberry-dessert-soup-484150 (may not work)