Balsamic-macerated strawberries with basil (Recipe)

Balsamic-macerated strawberries
with basil

2 lb. strawberries, rinsed, hulled, and sliced

1/8 to 1 inch thick (about 4 cups)

1 tbs. granulated sugar

2 tsp. balsamic vinegar

8 to 10 medium fresh basil leaves Pound cake (optional) sweetened whipped cream (optional)

1. 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.)

2. 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 chiffonier of basil.

3. Portion the strawberries and their juices among 4 small bowls and scatter with the basil to garnish, or spoon over pound cake and top with whipped cream.

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