This is a wonderful, refreshing summer treat. It goes well with ice cream or even as an accompaniment to grilled fish.
The “strawberry basil jam” is a mixture of strawberries, sugar and basil. It can be used as a spread on toast or cookies, or served with cream cheese.
This Strawberry Basil Compote is wonderful over yogurt, over pancakes, or spread onto a slice of toast. It’s simple and unusual, with just a little of refined sugar.
*ahem.* Friends, it’s me, Hullo! Please accept my apologies for my absence while we were in the process of relocating. However, we have officially moved into our new apartment in Detroit, and life is (slowly) returning to normal.
Despite the fact that I’ve only been in Detroit for four days, I’m already enjoying our new life. We have a large loft with 12 foot ceilings, large windows with northern light (which all you food bloggers will enjoy), and MY OWN OFFICE.
The larger of our two bedrooms is my office (my office!). Because it’s a corner room, the sun floods in from two sides, bouncing about and generating the most beautiful silver light you’ve ever seen.
I persuaded Alex that having a smaller, non-corner bedroom is better for us since we won’t have the light blazing in our faces when we get up in the morning. But, let’s face it, I wanted the corner room all to myself.
Keep a look out for a pretty amazing blog post on my workplace as soon as it’s decorated. Yeee!
The big event is finally here: strawberry basil compote. Strawberry basil jam, to be precise. Compote, on the other hand, sounds more appealing. Also, it’s more sophisticated.
There’s also just a teeny-tiny amount of refined sugar in it. So it’s basically a health food in Broma terminology.
Jokes. This is a nutritious food.
Again, I’m making jokes.
This compote is fantastic for using up leftover herbs or giving you an excuse to purchase a basil plant and then utilize it (it died soon after, and I apologize).
Finally, I’d want to let you know that on Sunday, my first dragonfly of the season landed on my arm. Buffalo was his name.
Enjoy your compote-making!
- 2 cups diced fresh strawberries (with stalks removed)
- a quarter-cup of lemon juice
- 2 tbsp. sugar (granulated)
- 20 basil leaves, fresh
- Fill a tea strainer ball with basil leaves. Cut open a tea bag, drain out the contents, pack with basil leaves, then tie it back up for a fast DIY (you can be crafty like that).
- Then mix all ingredients in a small saucepan over low heat. Cook for 10-15 minutes, or until the strawberries have fully broken down and the sauce has thickened.
- Remove the pan from the heat and set it aside to cool fully. Remove the tea strainer and any basil leaves that have fallen through.
- Serve on top of a variety of dishes. Greek yogurt with oats and a fresh basil leaf is seen here. You can also serve it with buttered toast for a tasty light breakfast!
Watch This Video-
The “basil berry compote” is a delicious and easy to make summer dessert. It will take less than 10 minutes to prepare, so it’s perfect for those days when you’re too busy to cook.
- strawberry basil dessert
- strawberry basil salad
- strawberry basil cake
- strawberry basil ice cream
- strawberry basil sorbet