Strawberry-Basil Sauce and How To Use It

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You can find me at the Forsyth Farmers’ Market in Savannah just about every Saturday morning: A food lover’s paradise!

Strawberry season is officially here and if you’ve visited your local farmers’ market lately, you know exactly what I mean! After a trip to the Forsyth Farmers’ Market over the weekend, I brought home a gallon-sized bucket full of farm-picked, red-ripened strawberries and developed the most luscious and sweet sauce oozing with strawberry flavor. Paired with fresh basil from my garden and a hint of lemon juice, the sauce comes together in minutes and can be used in so many ways! Today, I’ll not only share the recipe, but how I featured the sauce in both dessert and dinner for a sweet and savory application.

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Some Kinda Good Strawberry-Basil Sauce can be used in desserts, grilled meats and cocktails!

Some Kinda Good Strawberry-Basil Sauce
The cornstarch helps the sauce to thicken, resulting in a velvety smooth finish, while the acidity from the lemon juice cuts the sweetness slightly, balancing the flavors. 

  • 4 pints or 1/2 gallon of fresh strawberries, hulled and washed
  • 1 cup sugar
  • Slurry: 1 tsp cornstarch, dissolved in 1 tsp water
  • Juice of half a lemon
  • 1 tsp lemon zest
  • 6 leaves of fresh basil
  • Pinch of kosher salt

Place strawberries and sugar in a large stockpot over medium-high heat and bring to a boil, stirring to combine. Add cornstarch slurry and reduce temperature to medium-low. Allow the sauce to cook and thicken for about 10 minutes. Remove from heat and let cool slightly. Carefully pour the sauce into a food processor or blender, adding lemon juice, zest, salt and basil. Pulse to desired consistency. 

Watch how the sauce comes together in my Facebook live video and see how I used it in my Angel Food Cake Trifle and over Grilled Chicken!

I featured the sauce in these two colorful summertime dishes and they were Some Kinda Good, y’all!

Here are a few other ideas on how to use my Strawberry-Basil Sauce:

  • Pour it over cold vanilla ice cream
  • Add rum and make a strawberry daiquiri
  • Pour it into ice cube trays and freeze for a flavorful addition to any drink

Do you plan to make this sauce? For a chance to have your photo featured on Some Kinda Good’s social media channels, share it with me using #SomeKindaGood! Enjoy and Happy Strawberry Season!


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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

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