This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish seem complex. It is a superb dinner party favourite and only takes minutes to prepare.
2 large lemons
3 tablespoons of brown sugar
A handful of whole basil leaves, plus extra to garnish cream or yoghurt to serve
River mint and lemon myrtle leaves (River mint is available form speciality stores and some farmer;s markets, or you can grow it or forage for it. Use regular mint if you cant find it.)
Wash, dry and hull the strawberries. Chop them into quarters and put into a large serving bowl.
Zest one of the lemons and juice both. Add the lemon juice, zest and sugar to the strawberries and mix well. Pick over the basil leaves (and mint and lemon myrtle, if using) to remove any damaged ones. Add the leaves to the berries and mix gently.Leave to infuse for a few hours - the longer, the better. Serve with a few fresh basil leaves and cream or yoghurt.
Recipe by Rebecca Sullivan from Like Grandma Used to Make.
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