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Ingredients10 m servings 32 cals
Original recipe yields 4 servings
- Stir simple syrup and basil together in a bowl; steep 5 minutes.
- Stir strawberries and white balsamic vinegar with the syrup mixture, assuring the strawberry slices are coated in liquid.
- Cook's Notes:
- Store compote in an airtight container in the refrigerator for up to 2 days.
- Frozen dry-packed strawberries work fine for this recipe; partially thaw before slicing and toss with dressing. Using frozen strawberries will give you a more syrupy, but still delicious, compote.
Per Serving: 32 calories; 0.1 g fat; 8.1 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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