If you're wondering where I've been for the past few weeks (okay, more like a month, eek!) I promise, I have a very good reason. That fiance I've mentioned several times in posts is now my husband! We were married May 5th in Napa, CA and then ran off to Kauai for a couple of weeks for our honeymoon. Now we're back on the East Coast, and we're entering my favorite time of the year. No, I am not referring to summer because, as my fellow Philadelphians will probably tell you, summer can be pretty unpleasant around here. As a matter of fact, a quick glance at my weather app tells me the mercury is hovering around 92 degrees with 59% humidity. It's still May, right?
Back to why this is my favorite time of year. For the past 7 months I've been at the mercy of the grocery store's produce offerings, but now we begin to embark on harvest season where fresh fruits and vegetables abound. Seedlings I planted months ago are flourishing, and local farms are boasting the news of fresh fruits and vegetables for sale. Up first is a personal favorite of mine, strawberries! The recipe below is for a very versatile sauce and will be the foundation of the next two posts so stay tuned....
Basil Infused Strawberry Sauce (Yields approximately 1 cup)
2 cups quartered fresh strawberries
1 tablespoon fresh lemon juice
1/4 cup white sugar
1/4 cup fresh basil leaves
1/4 cup water
1. Rinse basil leaves squeeze excess water from them. This will "bruise" them which will allow the flavors to release when combined with the berries.
2. Combine berries, lemon juice, sugar, basil leaves and water in a medium saucepan on medium-high heat. Once the mixture begins to boil, stir frequently and reduce heat to medium-low. Simmer for 5 minutes, remove from heat and place the pan in an icebath.
3. Store in a glass container for use with icecream, sponge or pound cake or to liven up your lemonade.