STRAWBERRY BASIL BALSAMIC JELLY RECIPE - (4.5/5)
Provided by LyndaLee
Number Of Ingredients 6
Steps:
- 1. Combine strawberries and water in a large pot; crush lightly with a potato masher to start to release juice. Bring to a boil over high heat, crushing and stirring often. Reduce heat and boil gently, crushing and stirring often, for 5 t 10 minutes or until strawberries are very soft and juicy. Stir in basil and boil for 1 minute. Remove from heat and let steep for 20 minutes to infuse basil flavour. 2. Rinse a jelly bag and wring out until just damp. Suspend bag on a frame over large measuring cup or bowl and fill with strawberry mixture (or tie filled bag with kitchen string and hang from a cupboard handle). Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups (1L). Measure using a 1 cup (250ml) measuring cup 4 times for accuracy (any extra juice can be refrigerated and used for cocktails or spritzers). 3. Meanwhile, prepare boiling water canner, 6 canning jars each 1 cup (250ml), and 2 piece canning lids according to manufacturer's directions. 4. Boil balsamic vinegar in a small saucepan over medium-high heat for about 5 minutes until reduced to 1/4 cup (60ml). Let cool. 5. Combine measured juice and reduced vinegar in a clean large pot; stir in pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar. Return to a full rolling boil, stirring often. Boil vigorously, stirring constantly, for 1 minute. Let stand, stirring often and skimming off foam, for 5 minutes. 6. Pour jelly into hot jars leaving 1/4 inch head space (any extra can be poured into a ramekin for immediate use once cool) Wipe rims, place lids on jars and screw on bands just until fingertip tight. 7. Boil filled jars in boiling water canner for 10 minutes. Turn off heat, uncover canner and let jars stand in water for 5 minutes. Transfer jars to rack for at least 24 hours to set. Remove rings and wipe jars. Store in a cool, dark place for up to 1 year. Refrigerate jelly once it's opened. Makes about six 1-cup jars.
STRAWBERRY BALSAMIC SORBET WITH BASIL
Steps:
- MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
- POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
- * Balsamic reduction can be found in the condiment section of grocery stores.
- Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.
STRAWBERRY BASIL GRANITA
This deliciously refreshing snack has an intense strawberry flavor with surprising savory notes of balsamic vinegar and basil. Enjoy a full serving at just about 100 calories.
Provided by Food Network
Categories dessert
Time 10h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
- Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
- When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings." Freeze overnight.
- Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.
Nutrition Facts : Calories 101 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 24.4 grams, Fiber 1.6 grams, Protein 0.8 grams, Sugar 21.9 grams
STRAWBERRY BALSAMIC GLAZE
Make and share this Strawberry Balsamic Glaze recipe from Food.com.
Provided by GMRchef
Categories Low Protein
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Saute red onions in oil until soft.
- add strawberries to pan and sautee until tehy soften.
- Add vinegar and mustard. Bring to a boil. Reduce heat and simmer, reducing to syrup consistency, mashing strawberries.
Nutrition Facts : Calories 23.2, Fat 0.6, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 3.8, Fiber 0.1, Sugar 3.1, Protein 0.2
STRAWBERRY BALSAMIC JAM
Make and share this Strawberry Balsamic Jam recipe from Food.com.
Provided by LoveMyVeggies
Categories Strawberry
Time 30m
Yield 4 8 oz. jars, 32 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the berries and remove their hulls, then roughly dice.
- Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
- Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
- Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
- Add the balsamic vinegar and return to a boil.
- Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
- Return the fruit to a boil and remove from heat; skim off any foam.
- Fill jars leaving 1" head space.
- Process for 6 minutes.
Nutrition Facts : Calories 92.1, Fat 0.1, Sodium 2.3, Carbohydrate 23.5, Fiber 1.1, Sugar 21.4, Protein 0.3
BASIL CAKE WITH BALSAMIC STRAWBERRIES
I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well.
Provided by jennifer macias
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Generously grease a fluted tube pan (such as a Bundt®).
- Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
- Pour batter into prepared pan.
- Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
- Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
- Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
- Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.
Nutrition Facts : Calories 586.5 calories, Carbohydrate 75.4 g, Cholesterol 105.7 mg, Fat 29.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 656.5 mg, Sugar 55.6 g
STRAWBERRY BASIL JAM
I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift-just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. -Julie O'Neil, Two Harbors, Minnesota
Provided by Taste of Home
Time 35m
Yield 9 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRIES WITH BALSAMIC VINEGAR
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
Provided by HOOLIE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g
FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL
Provided by Michael Schlow
Categories Fruit Dessert Strawberry Summer Healthy
Number Of Ingredients 6
Steps:
- In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.
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