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Ingredients10 m servings 32
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.
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- 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 8.1 0.3 0 < 1 Full nutrition
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