Balsamic Macerated Strawberries With Basil Recipes

BALSAMIC-MACERATED STRAWBERRIES WITH BASIL

Steps:

• 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 start to collapse.)
• Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef's knife, very thinly slice across the roll to make a fine chiffonade of basil.
• Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.
• Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
• Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
• Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
• Spoon the strawberries over a poached or roasted peach half.
• Use the berries as a filling for crêpes or a topping for waffles.
• Mash the berries slightly and fold into whipped creamm for a quick fool. Garnish with the basil.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

BALSAMIC MACERATED STRAWBERRIES

Steps:

• 1. In a large bowl, combine the sugar and vinegar. Let sit for a few minutes to allow the sugar to dissolve.
• 2. Gently toss 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. Do not let them sit more than 90 minutes.
• 3. Immediately prior to serving, stack the basil leaves on a cutting board, roll them vertically into a loose cigar shape and thinly slice very thinly across the roll to make a fine chiffonade of basil. This will be easy if you use a very sharp chef's knife.
• 4. Divide strawberries and their juices among four small bowls and scatter each portion with the basil. Top with whipped cream if desired.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.