I generally make this with strawberries and then transition to raspberries, blueberries and then cherries. I prefer mint with the raspberries and thyme with the cherries, but like all things it is a matter of personal preference. I also make it by the flat load and freeze for topping sundaes all winter long. Simply leave out the basil and add that after thawing.
Ingredients
- 1 quart strawberries
- ¼ teaspoon vanilla
- ¼ cup honey
- 3 grinds of black pepper pinch of salt
- 5 leaves basil
- vanilla ice cream
Preparation
Wash and hull strawberries and place in the bowl of a food processor. Add vanilla, honey, black pepper and salt. Just before serving, pulse the berries to make a chunky sauce.
Spoon sauce over vanilla ice cream and garnish with torn basil leaves.
