Strawberry Basil Syrup has a vibrantly fresh flavor which lingers as your taste buds try to discriminate between the strawberries and that mystery flavor. It’s not overpowering, but when combined with strawberries, its subtle flavor is sublime! This is a great companion to Summer’s Sweet Corn Pancakes. Two seasons of freshness in one mouthful! YUM! Or even my Heavenly Belgian Waffles…. or a topping on ice cream!
I’m past the local strawberry season so I purchased a 1 pound container from the grocery store. I rinsed, cored and quartered them.
Bring to a boil over medium heat. Stir constantly for 5 minutes. Reduce heat to medium low. Continue to cook, stirring occasionally, for about 5 more minutes.
Add a sprig of fresh basil and simmer for about 3 minutes. Remove saucepan from heat and take out basil. Allow to cool slightly before using.
Serves: 1⅔ cup
- 1 pound of strawberries washed, cored and quartered
- 1 c. sugar ( I used Sugar in the Raw.)
- 3 T. freshly squeezed lemon juice
- 1 t. vanilla
- a sprig of basil
- Rinse, core and quarter the strawberries. This should measure close to 4 cups.
- Place all ingredients in saucepan, except basil.
- Bring to a boil and continue stirring for about 5 minutes.
- Reduce heat to low medium for about 5 minutes.
- Add a sprig of basil and simmer for about 3 minutes.
- Remove from heat and take out basil.
- Allow to cool slightly before using; it should thicken a little more.
- Store any leftover syrup in the refrigerator.