Strawberries Two Ways
Strawberries Two Ways
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 112
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 16
- Total: 12 min
- Prep: 12 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 112
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 16
- Total: 12 min
- Prep: 12 min
Ingredients
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
Directions
- 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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