Strawberry-Basil Sauce and How To Use It

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.

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


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