Balsamic-Macerated Strawberries with Basil
Serve 4 as a dessert and six to eight as a filling or topping.
  • 4 cups fresh sliced strawberries
  • 1 Tbsp. sugar
  • 2 tsp. balsamic vinegar
  • 8-10 medium fresh basil leaves
  1. To maintain a strawberries beautiful shape, use a paring knife to remove the cap with an angled cut. In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. Don't let the berries sit for more than 90 minutes, or they'll collapse. Just before serving, stack the basil leaves on a cutting board and roll then vertically into a loose cigar shape. Using a sharp knife, very thinly slice across the roll to make a fine chiffonade of basil and sprinkle on top. This recipe can be stored in the refrigerator overnight with the basil on it to develop the flavor.
Recipe by Nutrition Know How at