Instructions

1. Isolate a 1/4 of the strawberries, quarter them and toss in a large bowl along with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
2. Place the remaining strawberries in a food processor fitted with the steel blade. Pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Chill until ready to serve.
3. Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with freshly chopped mint, cream and almonds to serve.