1 c. organic sugar
1 c. water
1 c. vinegar (I use white wine or Champagne)
10 ripe strawberries
3 cloves garlic, sliced
1 small bunch basil
Combine sugar, water, and vinegar in a small saucepan. Bring to a simmer, stirring to dissolve sugar. Meanwhile, remove the tops from the strawberries and slice. Add strawberries and garlic to saucepan.
Allow the liquid to simmer and thicken. You’ll notice the bubbles start the change as water evaporates. Eventually, the bubbles will be small and quick, and the liquid will coat the back of a spoon.
Turn off heat and add basil. Allow to steep for 30 minutes, and strain.
This sweet & tangy sauce is excellent on scallops, and would also be good on chicken or pork.
Recipe Developed by Salt Café & Farm-to-Table Consulting