1 pound strawberries, washed, dried, hulled, and sliced lengthwise thinly
1 small lemon, juiced
3 tablespoons superfine sugar, divided
1 tablespoon balsamic vinegar
About 10 fresh basil leaves, cut into chiffonade
Vanilla ice cream, for serving, optional
Steps:
Divide the strawberries between 2 bowls.
To 1 bowl, add the lemon juice and 2 tablespoons sugar and stir well. Let stand for at least 15 minutes before serving.
To the other bowl, add balsamic vinegar, 1 tablespoon sugar, and the basil. Toss to combine. Let stand for at least 15 minutes before serving.
Serve over vanilla ice cream, if desired.
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