A simple concoction, but for the gods.
Wash and hull the strawberries and dry them on paper toweling. Slice them, cover with sugar, and chill for several hours. Puree the raspberries in the blender and strain them to remove the seeds. Add the orange liqueur and lemon juice and chill. Just before serving, ladle over the strawberries and garnish with pistachio nuts and sprigs of mint.